Picked up some gruyere, some of our favorite America's Test Kitchen-approved uncured naturally smoked bacon from Farmland, and some of those Nature's Promise buns that they sell there (nothing fake, no high fruck-toes corn syrup, no preservatives), and basically cooked the thing. 

I should add that the burger was cooked in the bacon fat on moderate heat (not blazing hot) in a cast iron pan, and it was covered as soon as it was flipped, to melt the cheese, which was place on top of the bacon.  Prior to cooking, the meat sat out at room temp for about 1/2 hour, the patties were 7 ounces, which is right at my upper limit, unless you count 8 ounces, with which I've been known to dabble.

What Copeland [mid-sentence mini-rant] - please, not "Copeland'Z"...there's no Copeland guy or gal who owns it.  It's just simply called "Copeland".  I mean, it doesn't make you a bad person if you put a possessive apostrophe at the end of all restaurant and bar names, but where does it stop?  Felidia's, I'll give you.  Babbo's?  Come on, you know that sounds silly, yes?  No?  Anyhow... - [/mid-sentence mini-rant] doesn't have is gravy cheese fries, which are apparently known as "Disco Fries" at some New Jersey diners.  For those of you who haven't found yourself at a New Jersey diner between the hours of 2 am and 6 am in a while (where have you been?  I've been waiting), a refresher, from me, to you:  gravy cheese fries are fries, topped with gravy, and cheese (usually low-grade American, or lower grade mozzarella), available at every New Jersey diner.  Just ask.   Perfect with Talyor Ham egg and cheese on a hard roll.

Normally I don't have gravy just sitting around, be seeing as how T-day had just passed, well there was plenty.  Fries, which I did not make myself but should have, topped with crappy American cheese, slightly crappy mozzarella, and put under the broiler for a coupla few seconds.

And who said T-day leftovers aren't worth a damn?  I guess she's not from Jersey.