Fry bacon in a large skillet over medium heat until crisp, about 8 minutes. Reserve 3 tbs of bacon fat and place n a small bowl in refrigerator.

Soak bread in milk in a bowl until saturated, about 5 minutes. Mash with a fork to a smooth paste like mixture.

Break up beef into a medium bowl. Season with salt and pepper, add garlic, bread paste, and reserved bacon fat.

Using your hands, gently knead meat mixture to incorporate ingredients.

Divide meat into 4 equal portions and form into loose balls by passing back and forth between your hands. Then gently flatten into 3/4 inch thick patties.

Open the bottom grill vents on a charcoal grill completely. Light large chimney starter filled with charcoal briquettes.

When coals are hot, spread them evenly over bottom of grill. Set cooking grate in place, cover and heat frill until hot, about 5 minutes.

Clean and oil cooking grate.

Grill burgers, without pressing down on them, until well seared on both sides, 7 to 10 minutes. Serve, topped with bacon and other burger fixins if desired.