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" Like us, you probably love bacon burgers \u2014 who doesn&amp;#039;t appreciate a thick-cut slice of pork to top off a decadent beef patty? But what about a slice of pork to top off a decadent, uh, pork patty? Slater&amp;#039;s 50/50, located in Anaheim, California, is celebrating the month of July by offering just that. The chain is known for its slightly unorthodox burgers: There&amp;#039;s a &amp;quot;Peanut Butter and Jealousy&amp;quot; and &amp;quot;Burger Carbonara&amp;quot; on their menu (yes, that first one actually does mix up meat, peanut butter, and jelly \u2014 and it, too, is topped with bacon). The &amp;#039;Merica burger, as it&amp;#039;s billed, boasts &amp;quot;100-percent ground bacon plus thick-cut bacon, a sunny-side-up egg, our new &amp;#039;bacon island&amp;#039; dressing, all topped with bacon cheddar cheese.&amp;quot; Granted, that&amp;#039;s a lot of bacon. But too much? We have, after all, seen this kind of thing before, and there&amp;#039;s definitely a bacon-loving part of us that&amp;#039;s curious. It does raise another question, however: Is there something uniquely American about grinding up a lot of fatty pork slab, forming it into a ball, and throwing it on the grill? [via Gawker&amp;#039;s continued obsession with fat] "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/food/a14773/ground-bacon-burger-10388403/>