Grease 4 2.5 inch ramekins. Crack the eggs into the ramekins and freeze for 3 hours.

Remove from the freezer and allow to sit out for about 10 or 15 minutes so the edges start to thaw and you can remove them from the ramekins.

Flatten out about 5 ounces of ground beef onto a peice of parchment paper. Add the egg to the center. Season the egg with salt and pepper. Wrap the beef around the egg and seal as best as you can. Allow to sit in the fridge for 1 hour so the egg can thaw.

Cook the burgers about 8 minutes per side on high heat, adding the cheese after you flip them. Cover them for about half the cooking time either by closing the lid to the grill or putting a pan cover over them as they cook. Don’t worry if a little bit leaks out. These burgers are very fragile at first (due to the liquid center) but firm up pretty quickly as you cook them. I took them off the grill when they pretty much stopped jiggling when I touched them. I suggest cooking them a little more than you think because having raw egg whites isn't very appetizing.

Build the burgers starting with the bun, then the burger, then the bacon. Serve.