Put the bacon strips on a rimmed baking sheet lined with parchment paper or aluminum foil and fitted with a wire rack. Bake until cooked through, about 20 minutes. Allow to cool, then chop or crumble.
Preheat the oven to broil.
Divide the ground beef into eight patties. Pile the bacon and cheese on top of four of the patties. Cover each filled patty with a plain patty and press together at the edges to tightly seal. Create a divot in the center of each patty with your thumb.
Heat the safflower oil in a cast-iron skillet over medium-high heat. Season the patties liberally with the salt and pepper before adding them to the skillet. Cook the patties until cooked through and cheese is melted inside, about 5 to 6 minutes per side.
Meanwhile, put the split buns on a rimmed baking sheet and broil until toasted, 1 to 2 minutes.
Serve the burgers on the toasted buns with your favorite burger toppings.
My preferred ground beef blend is grass-fed, grain-finished beef that’s 85 percent lean ground chuck and 90 percent lean ground sirloin.