So of course I shall focus on pork (not quite bacon, but damned close).
I've been trying out some pork burger recipes over the past few months, looking for some alternatives to straight-up beef burgers -- although there is nothing wrong with a nice, locally raised grass-fed beef burger, my friends, nothing at all.
I came across a recipe for "triple pork burgers" in a recent issue of Food and Wine. Triple pork? You know The Ninj's interest was piqued. And it also included cabbage. Yep, cabbage -- in the burger. Very stealthy indeed.
But, as is often the case, I felt the recipe was way too involved and included some spice that would require a special trip to an ethnic grocery store in another town.
Not to mention that "triple pork" was misleading: that simply meant three burgers per bun. Come on: sometimes more pork is simply too much pork. (Can you believe I just wrote that?)
So, being all stealthy like I am, I gave the recipe a ninja-style modification to make it more realistic, less unhealthy and faster to prepare.