Scatter the ½ inch pieces of sirloin steak out onto a rimmed baking sheet and place into the freezer for 15-25 minutes until firm.

Using a food processor, process about ½ cup of sirloin steak chunks mixed with ¼ cup ground pork and a few pieces of bacon until it looks like ground beef (about 15-20 pulses). Dump that mixture out onto the rimmed baking sheet and process another batch. Repeat until all of the meat is processed.

Scatter the meat back out onto the rimmed baking sheet, remove any stringy gristle pieces and discard those.

Place the baking sheet back into the freezer and allow the meat to firm back up (about 15 minutes).

Remove the baking sheet from the freezer, divide the meat into 6 equal parts. Use a single portion to and Shape the meat into a ball and gently pat out into a burger shape. Handle the burger as little as possible. Use your thumb to gently pat the sides so that they are firmed up around the rim of the burger.

Sprinkle both sides of each patty with salt and pepper liberally. Make a thumbprint dent into the center of both sides of the burgers.

Grill over medium heat until cooked through.

Serve hot on soft buns with your favorite burger toppings.