Double-Bacon burgers with Maple-Worcestershire Onions

Double-Bacon burgers with Maple-Worcestershire Onions

by 25 people

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Makes: 4 servings

Ingredients
  • 12 slices good-quality smoky bacon
  • EVOO, for drizzling
  • 2 tablespoons butter
  • 1 large onion, chopped or thinly sliced
  • Coarse salt and coarse black pepper
  • 1/2 cup cloudy apple cider
  • 1/4 cup dark amber maple syrup
  • 3 tablespoons worcestershire sauce
  • 1 1/2 pounds ground beef sirloin
  • 2 tablespoons grainy dijon mustard
  • 8 large, thin slices gruyere or sharp cheddar
  • 4 brioche buns, split
Directions
  1. Preheat the oven to 375 degrees . Arrange 8 slices bacon on a broiler pan and bake until crisp, 12 to 15 minutes. finely chop the remaining bacon.
  2. In a skillet, heat a drizzle of EVOO over medium-high heat. Add the butter to melt. Add the onion; season with salt and pepper. Cook until softened, about 15 minutes. Add the cider, maple syrup and worcestershire and simmer at a rapic but controlled buble, stirring frequently, for 8 to 10 minutes.
  3. In a bowl, combine the beef, chopped bacon, mustard and lots of pepper. Form into 4 patties thinner at the center than at the edges for even cooking. Drizzle with EVOO and season with salt. Preheat a cast-iron skillet over medium-high heat. Add the burgers and cook for 5 minutes on the first side. Flip and cook for 3 to 4 minutes on the other side for meium doneness. In the last minuet or so, top each burger with 2 slices of cheese to melt.
  4. Serve the burgers on the buns, each topped with 2 slices of crisp bacon and some of the maple onions.
Tip
  • Serve the burgers with a watercress or baby spinach salad.
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