Now here’s an idea whose time should have come a long time ago. At Slater’s 50/50 in Rancho Cucamonga, you can get high quality Brandt beef from the San Diego area, which is both hormone and antibiotic free, blended with bacon made from double hickory smoked center cut pork belly. When combined, it makes for a denser burger whose color will not determine the actual degree of doneness. The doneness level is solely predicated by the time spent on the grill, since the beef/bacon blend doesn’t give the same color profile during the heating process. It’s genius.