Process bacon to smooth paste. Cook in a 12in skillet on medium heat for about 5 minutes; bacon will be mostly pink and not crispy. Drain bacon, reserve 2tb fat and set bacon aside on a paper towel-lined plate until cool.
Cook bacon fat and onion on medium heat for 20 minutes. Set aside.
Mix bacon and beef and form four 1/2in thick patties. Cook on medium heat for 3 minutes. Flip, top with blue cheese, cover and continue cooking for 3 minutes.
Meanwhile, toast buns. Top with burgers and onions and serve.
12oz smoked or leftover cooked fish (trout or salmon work best)
Combine 1-2 and spread 2tb of mixture over bread. Set aside.
Melt butter in a 10in pan on med-high heat. Add 4-5 and scrape a spatula on bottom and sides of pan until eggs start clumping, about 2 minutes. Turn heat to low and fold eggs until clumped and slightly wet, about 30-60 seconds. Divide over toast, top with fish and serve.
Freeze steak for 45-60 minutes. Slice as thinly as possible and set aside.
Meanwhile, cook 2-3 for 30 minutes and toss with vinegar. Set aside.
Cook steak on medium heat, pressing down and pulling apart with 2 spatulas, until about halfway cooked. Divide into 2 mounds about 1in high, top with veggies and cheese and cook undisturbed for 4-5 minutes. Transfer to rolls and serve.