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Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cool and crumble into a bowl. Stir in the gouda cheese, parsley, and Dijon mustard. Set aside. Place the ground beef into a mixing bowl with the bread crumbs, egg, chopped garlic, and garlic powder. Season to taste with salt and black pepper. Mix until evenly blended, and form into 4 very thin patties. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cook on the preheated grill until the patties are cooked to your desired degree of doneness, about 3 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Divide the Gouda cheese filling between two of the patties, then place the remaining patties on top. Place the burgers onto a cooler part of the grill, and heat until the cheese melts. Serve on hamburger buns.
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