Cheddar Bacon and Caramelized Onion Burgers
Serving Size / Yield
- 3 Tbs. extra virgin olive oil
- 1 1/2 lbs. onions, sliced into rings
- 1 pinch Salt
- 1 pinch freshly ground black pepper
- 3 Tbs. seasoned rice vinegar
- 1/2 lb. sliced bacon, frozen 1 hour
- 1 1/2 lbs. ground chuck
- 1 Tbs. worcestershire sauce
- 2 Tbs. unsalted butter, melted
- 4 slices extra-sharp cheddar
- 4 hamburger buns
To caramelize onions:
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.
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.
To make the burgers:
Preheat indoor or outdoor grill.
Meanwhile, cut frozen bacon crosswise into eight sections and distribute evenly in bowl of a food processor, then pulse until finely chopped.
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.
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.
Brush cut sides of buns with butter.
Oil grill rack, then sear patties while covered only if using a gas grill until browned, 2 to 3 minutes on each side. Turn off the burner if flare-ups occur.
Turn burner to low heat and grill, covered, turning once, until they reach 155°F on instant-read thermometer, about 4 additional minutes total.
Top with cheese and transfer burgers to a clean platter.
Grill buns, buttered side down, until grill marks appear, about 1 minute.
Assemble burgers with buns and accompaniments, topping cheese with caramelized onions.