Bacon-Cheddar Burgers with Caramelized Onions

Bacon-Cheddar Burgers with Caramelized Onions

Info

Rating
Calories
961.0
Protein
60.0
Sodium
2203.0
Fat
63.0

Description

In our never-ending quest for the best burger, we think we've hit on an outstanding version that requires nothing more than a trip to the supermarket and a short sojourn in the freezer for the bacon. Sure, there are those DIY purists who are going to buy several different beef cuts from a high-end butcher—if not butcher the beef themselves from their own grass-fed steer—then coarsely grind it with their own sterilized meat grinder, but most of us just want an easy recipe for a really great backyard burger. Burger-meisters might be shocked, but this burger does best by being cooked a bit more slowly, over indirect heat. So sit back, pop open a cold one, and let these burgers baste themselves into a sublime place.

Ingredients

3 tablespoons extra-virgin olive oil
1 1/2 pounds onions (2 large), sliced into 1/2-inch-thick rings
Salt and freshly ground black pepper
3 tablespoons seasoned rice vinegar
1/2 pound sliced bacon, frozen 1 hour
1 1/2 pounds ground beef chuck
1 tablespoon Worcestershire sauce
Salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
4 to 8 thin slices extra-sharp Cheddar
4 hamburger buns or alternatives such as kaiser or brioche rolls
Sliced tomato
Soft-leaf lettuce leaves or baby arugula
Special equipment: An instant-read thermometer

Directions

  1. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, covered, stirring occasionally, until golden and softened, 15 to 20 minutes.
  2. Reduce heat to medium-low, then add vinegar, scraping up the brown bits on bottom of the skillet, and cook, uncovered, stirring, until liquid evaporates, 1 to 2 minutes. Season to taste with salt and pepper. Transfer to a small bowl and keep warm, covered.
  3. Prepare grill for indirect-heat cooking over medium-hot charcoal (medium heat for gas; see grilling procedure ).
  4. Meanwhile, cut frozen bacon crosswise into eight sections and distribute evenly in bowl of a food processor, then pulse until finely chopped.
  5. In a large bowl, distribute bacon evenly over beef and drizzle mixture with Worcestershire sauce. Sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
  6. Combine mixture as gently and thoroughly as possible with your fingers (be careful not to overmix). Form into 4 patties, about 4 inches in diameter and 1 inch thick.
  7. Brush cut sides of buns with butter.
  8. Oil grill rack, then sear patties directly over coals (or lit burner or burners), covered only if using a gas grill, moving to area of grill with no coals (or over shut-off burner) if flare-ups occur, until browned, 2 to 3 minutes on each side.
  9. Move burgers to area with no coals (or over shut-off burner) and grill, covered, turning once, until they reach 155°F on instant-read thermometer, about 4 minutes total. Top with cheese to taste and heat, covered, until it melts and burgers register 160°F, about 1 minute. Transfer burgers to a clean platter.
  10. Grill buns, buttered side down, until grill marks appear, about 1 minute.
  11. Assemble burgers with buns and accompaniments, topping cheese with caramelized onions.

Tags

    Sandwich Beef Cheese Onion Fourth of July Kid-Friendly Father's Day Backyard BBQ Dinner Lunch Cheddar Meat Ground Beef Bacon Tailgating Grill Grill/Barbecue Gourmet
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