Heat 1 tablespoon of ghee in a cast-iron skillet over medium heat, and sauté the mushrooms until the liquid they released has cooked off. Set aside the cooked mushrooms to cool to room temperature.

Pulse the frozen bacon pieces in the food processor to the consistency of ground meat. Just a few pushes should do it!

In a large bowl, combine the ground beef, bacon, and mushrooms, and season with salt and pepper. Using your hands, gently combine the ingredients. Be careful not to overwork the meat!

Divide the mixture into four portions (or more if you’re making sliders), and use your hands to flatten each into ¾-inch-thick patties.

Melt the remaining tablespoon of ghee in a cast iron skillet over medium heat, and fry up the patties in the hot fat, turning once. They should take about 3 minutes per side, whereas sliders should only take about 2 minutes per side. Of course, you are free to cook ’em as well-done as you wish. 

Transfer the patties to a wire rack so that any excess fat can drain off. Pile them with your favorite burger toppings, wrap them in lettuce leaves or roasted Portobello mushrooms, and chow down!