Glazing the burgers with chili sauce keeps them moist and adds extra flavor. Look for chili sauce (actually a spicy ketchup) in the condiments aisle of your grocery store.
If you are making them ahead, store the burgers in the refrigerator until ready to use, up to overnight; otherwise, bake burgers as soon as they are formed.
Ahhhh man, are these terrific! How can you go wrong with bacon and cheese? Make sure you use chuck that is not too lean; you really need about 15 percent fat for the perfect burger. These burgers are big -- if you're not up to the size, simply shape the mixture into smaller patties and make sure to adjust the cook time accordingly.
This recipe is from "Emeril at the Grill" by Emeril Lagasse.
In this recipe, submitted by Everyday Food reader Deurie Barker of Sanford, North Carolina, dark-meat chicken makes the patties as savory and juicy as beef burgers. Saute the vegetables until they're fully tender for the best flavor and texture.
Bite into one of these extra-juicy burgers to reveal a delicious surprise: a gooey melted-cheese center. Cheddar is a natural partner for a burger, but any good melting cheese will work -- think of all the possibilities!