The best bacon burgers: A new calling for America’s chefs

In the world of gourmet burger-making, bacon is the new cheese.

In the world of gourmet burger-making, bacon is the new cheese, said FoodAndWine.com. More and more chefs around the country now seem to be smoking their own pork belly or turning to “cult” producers like Allan Benton and Nueske to give already acclaimed beef patties “the ultimate finishing touch.” So maybe we shouldn’t be surprised that three of our favorites take another cue from breakfast and have also incorporated eggs.

Smoke Dallas. Tim Byres, our pick for 2012’s best new chef, smokes and cures just about everything on his menu, including the thick-cut bacon on his EB&D Loaded Up & Truckin’ Burger, which also comes topped with smoked cheddar and a soft-cooked egg fritter. 901 Fort Worth Ave., (214) 393-4141

Farm Burger Atlanta. Farm Burger’s three Atlanta-area locations grind locally sourced, dry-aged, grass-fed beef to sate their followers. The No. 6 is topped with local bacon, a runny sunny-side-up egg, pepper Jack cheese, and a “salty-savory” Italian sauce made with capers, parsley, and anchovies. farmburger.net

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B Spot Burgers Cleveland. This Cleveland-area chain, created by celebrity chef Michael Symon, specializes in “meat on meat” burgers like the Lola, piled high with a fried egg, bacon, pickled red onions, and cheddar cheese. It “could almost double as a breakfast sandwich.” bspotburgers.com

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