Cut chuck roast into 2-inch cubes (or appropriate size to fit in your meat grinder). Do not trim the fat. Cut bacon into 2-inch pieces and mix with chuck roast in a large container that can be placed in the freezer.

Cover the chuck roast and bacon pieces and freeze for about 1 hour, or until the meat is firm but not frozen solid.

Thirty minutes before grinding, place the meat grinder (and all its blades and pieces) into the freezer.

When the meat is firm, and the grinder is cold, remove everything from the freezer and sprinkle the meat with salt, pepper and garlic powder to taste.

Follow the directions for your specific meat grinder and get all that bacon and chuck ground up. Once ground, give it a quick mix with your hands.

I recommend using a small scale to weigh out the patties so that they are uniform. We went with quarter-pound burgers, but you can make them as big or small as you would like!

Use a patty press to form your burgers. If cooking immediately, set aside on a parchment-lined tray. If freezing for later, place formed patties on a baking sheet with wax paper between each one and freeze until solid, then transfer to a freezer-safe bag.

(Alternative to patty press) Shape patties by hand to about ¾-inch / 2cm thickness. If freezing, stack in a large freezer bag with a layer of wax paper between each patty.

When ready to cook, preheat your skillet over medium-high heat for 2-3 minutes, then add 1-2 tablespoons of neutral oil (vegetable or canola) and let it shimmer.

Fry over medium-high heat for 4-5 minutes per side, or until the internal temperature reaches 160°F / 71°C measured with an instant-read thermometer. Do not rely on colour alone — the bacon in the blend can make patties appear done before they reach a safe temperature.