½ cup all-purpose flour 1 ½ teaspoon ground black pepper ½ teaspoon kosher salt ½ teaspoon garlic powder ½ cup buttermilk or sour milk* 2 tablespoon milk 6 slices thick-cut bacon peanut oil or vegetable oil for frying
**
The internal color of a burger is not a reliable doneness indicator. A beef, veal, lamb, or pork patty cooked to 165°F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.
*
To make 1/2 cup sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let mixture stand for 5 minutes before using.
