1In 10-inch nonstick skillet, cook bacon over medium heat, turning often, until browned but not overly crisp. Drain on paper towels. Discard all but 1 tablespoon drippings. Cut each bacon slice into 4 pieces.
2On each toothpick, thread 1 tomato half, 1 bacon piece and 1 lettuce piece; set aside.
3In large bowl, mix remaining ingredients except cheese. Fold in cheese. Shape tablespoonfuls of mixture into meatballs; flatten slightly to resemble hamburgers.
4In same skillet, heat bacon drippings over medium-high heat. Cook burgers in drippings 2 to 3 minutes on each side or until meat is no longer pink. Insert 1 toothpick in each burger; serve immediately.