Wedge Salad Burgers

• maple2 slices bacon
• 1 head iceberg lettuce (2 to 2 1/2 pounds)
• 10 ounces 80 percent lean ground beef
• Kosher salt and freshly ground black pepper
• 2 tablespoons chunky blue cheese dressing
• 2 tablespoons diced red onion

1. Cook the bacon in a medium cast-iron skillet over medium heat until it is crisp and the fat has rendered, about 8 minutes, flipping about halfway through; transfer to a plate.
2. Pour off and reserve the bacon drippings, leaving enough in the pan to film it nicely.
3. From the top and 3 sides of the lettuce, slice 4 round chunks 4 to 5 inches across; set on a platter.
4. Shape the ground beef into 4 burgers, each about 4 inches across and 3/4 inch thick, and sprinkle both sides with salt and pepper.
5. Add the burgers to the skillet over high heat.
6. Cook for 3 minutes, flip and cook for 3 minutes more for medium-rare.
7. Lay 1 lettuce "bun" cut side up on each of two plates and top with a burger.
8. Spoon 1 tablespoon of the dressing over each burger and top with 1 tablespoon of the onion.
9. Crumble 1 piece of bacon over each burger and top with the remaining lettuce buns.

bacon, percent lean ground beef, kosher salt, cheese dressing, red onion

Taken from www.foodnetwork.com/recipes/food-network-kitchens/wedge-salad-burgers.html (may not work)