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
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