From the island of Bermuda comes this recipe I weaseled out of the chef from the Swizzle Inn in Bermuda.
When I was working there in ’86 he came to see me play at Rum Runners.
He was a bit tipsy one night and I was able to get this incredible recipe.
To this day, it’s Pamela’s favorite burger.
It has to be grilled also, a broiler just won’t do it justice.
This recipe serves 6

You will need:

• 2lbs. ground beef (nothing too lean as lean beef sucks for good burgers)
• 3/4 lb of bacon, cooked (microwave works wonders because the bacon stays crispy)
• 1/2 cup of V-8 or tomato juice
• 1 egg
• 1 1/2 Tbls Lawrey’s Seasoned Salt
• 1 Tbls Dried Parsley
• 6 fresh bulkies or oversized hamburger rolls
• 6 slices of thick American cheese (Land O’ Lakes works best)

Combine hamburger, tomato juice, egg and seasonings with a fork.
Be careful not to take too long mixing it.
The longer you mix, the tougher the burger.
Form into patties, once again, the longer you form it, the tougher they get.
Fire up the grill and heat for 5 minutes.
Throw those puppies on and grill until desired doneness.
I go about 4-5 mins and flip for another 4 mins.
Turn grill to Low.
Place bacon slices and cheese on burgers and close grill cover for @1 minute.
Grilling buns is optional.
One word to the wise; these tasty bastards are so juicy they almost explode when you take a bite.
Exercise caution.
Serve with a decent coleslaw.
(I promise to post my coleslaw recipe later this week.)
Enjoy!

~Dad