I just finished a burger that I got at a local butcher/deli. The burger was half ground chuck and half apple wood smoked bacon. It was delicious. The only problem I have with it is that it was very salty. I do not know if the butcher added any additional salt, but assuming he did not, how would go about making my own version of a half ground chuck/half ground bacon burger less salty? This is assuming all of the salt is coming from the bacon.
There was also a slice of American cheese, lettuce, tomato and mayo on it.