Double-Bacon burgers with Maple-Worcestershire Onions
Makes: 4 servings
- 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
- 1/2cup cloudy apple cider
- 1/4cup dark amber maple syrup
- 3 tablespoons worcestershire sauce
- 1 1/2pounds ground beef sirloin
- 2 tablespoons grainy dijon mustard
- 8 large, thin slices gruyere or sharp cheddar
- 4 brioche buns, split
- 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.
- 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.
- 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.
- 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.