Burger Business brings word that Burger King is testing a limited time offer of a $1 BK Bacon Burger, with onion, ketchup and mayo.

This could be a smart move -- after all people do love their bacon -- but is it possible that they just don't want quite as much meat? Burger King isn't the only chain that has been playing around with smaller bacon options. Last month, Wendy's launched the Son of Baconator, a smaller version of its double-pattied Baconator.

Burger Business says the BK Bacon Burger is in the same vein as BK Stackers.

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  • Las Vegas: Burger Bar

    <strong>Rossini Burger</strong> Anyone looking for a Kobe beef burger with sautéed foie gras, shaved truffles and truffle sauce can find it until 3 a.m. at superstar chef Hubert Keller's burger joint on the Las Vegas Strip for the price of $60. At his fine-dining restaurant Fleur, Keller offers the Fleur Burger for $65, which has the same toppings but is made with wagyu beef; the Fleur Burger 5000 comes with a bottle of 1995 Château Petrus for $5,000. <a href="http://burger-bar.com" target="_hplink">burger-bar.com</a> <strong>Plus:</strong> <a href="http://www.foodandwine.com/slideshows/best-burgers-in-the-us?xid=HuffPoCrazyOverTopBurgers" target="_hplink">Best Burgers in the U.S.</a>

  • New York City: db Bistro Moderne

    <strong>The Original db Burger</strong> Fusing French and American influences, chef Daniel Boulud created this now-famous burger at his relaxed midtown spot in 2001. The $32 ground prime rib burger is stuffed with braised short ribs, foie gras and truffles and served on a homemade Parmesan bun. <a href="http://danielnyc.com" target="_hplink">danielnyc.com</a> <strong>Plus:</strong> <a href="http://www.foodandwine.com/slideshows/best-pizza-places-in-the-us?xid=HuffPoCrazyOverTopBurgers" target="_hplink">Best Pizza Places in the U.S.</a>

  • Cleveland: Spot

    <strong>The Porky Burger</strong> Meat-on-meat burger pioneer and superstar chef Michael Symon offers the Porky, a burger topped with pulled pork, coleslaw, barbecue sauce and bacon. While the burger joint has a casual vibe, Symon's standards remain as high as ever in the kitchens. "We have a truck bring in Pat LaFrieda meat from New York four times a week, because no one here can supply that kind of quality," says Symon. "We cook 1,000 burgers a day and take the temperature in every single one." <a href="http://bspotburgers.com" target="_hplink">bspotburgers.com</a> <strong>Plus:</strong> <a href="http://www.foodandwine.com/slideshows/best-fried-chicken-in-the-us?xid=HuffPoCrazyOverTopBurgers" target="_hplink">Best Fried Chicken in the U.S.</a>

  • Los Angeles: Umamicatessen

    <strong>Pastrami-Mami Burger</strong> "A little grease on the griddle helps season the meat," believes Umami Burger founder Adam Fleischman, who also incorporates flavor boosters into the company's ground beef, like "umami dust," a savory mix that includes ground kombu (a type of seaweed) and dried shiitake mushrooms. His newer outpost, Umamicatessen, ups the umami even further with kombu relish plus white American cheese, Dijon mustard and a thick slab of house-cured pastrami. <strong>Plus:</strong> <a href="http://www.foodandwine.com/slideshows/best-grilled-cheese-in-the-us?xid=HuffPoCrazyOverTopBurgers" target="_hplink">Best Grilled Cheese in the U.S.</a>

  • Atlanta: Flip Burger Boutique

    <strong>Steak Tartare Burger</strong> At his Flip chain, Top Chef All-Stars winner Richard Blais serves unusual chef-driven items like the Steak Tartare Burger, a mix of hand-chopped beef tenderloin blended with garlic, chiles, capers, cornichons, pickled shallots, a fried egg and smoked mayonnaise. He uses a slew of molecular gastronomy techniques on his Raw Tuna Tartare burger, which is topped with a mango sphere that recalls an egg yolk and compressed julienned cucumbers that resemble translucent glass noodles. <a href="http://flipburgerboutique.com" target="_hplink">flipburgerboutique.com</a> Plus: <a href="http://www.foodandwine.com/slideshows/americas-best-bars?xid=HuffPoCrazyOverTopBurgers" target="_hplink">50 Best Bars in America</a>

  • Dallas: Smoke

    <strong>EB&D Loaded Up & Truckin' Burger</strong> Chef-owner Tim Byres (F&W People's Best New Chef 2012) relies on an in-kitchen wood grill and smoke pit to smoke and cure almost every item on the menu. He serves his mega burger with a soft-cooked egg fritter, thick house-smoked bacon and smoked sharp cheddar on a homemade honey roll. <a href="http://smokerestaurant.com" target="_hplink">smokerestaurant.com</a> <strong>Plus: </strong><a href="http://www.foodandwine.com/slideshows/best-steak-in-the-us?xid=HuffPoCrazyOverTopBurgers" target="_hplink">Best Steak in the U.S.</a>

  • Chicago: David Burke Primehouse

    <strong>40 Day Dry Aged Prime Steak Burger</strong> In its simplest incarnation, this juicy burger is topped with sautéed garlic spinach, crispy fried shallots and bacon mayonnaise. Additional toppings include fried pickles, a fried egg, superspicy "angry" shrimp and crab-and-asparagus hollandaise sauce. <a href="http://davidburkesprimehouse.com" target="_hplink">davidburkesprimehouse.com</a> <strong><a href="http://www.foodandwine.com/slideshows/over-the-top-burgers/10?xid=HuffPoCrazyOverTopBurgers" target="_hplink">Click Here for More of the America's Most Over-the-Top Burgers</a></strong>