Bacon-Cheddar Burgers with Caramelized Onions

Ingredients for Bacon-Cheddar Burgers with Caramelized Onions

• 3 Esslöffel natives Olivenöl extra

• 675g onions (2 large), sliced into 1/2-inch-thick rings

• Salz und frisch gemahlener schwarzer Pfeffer

• 3 tablespoons seasoned rice vinegar

• 230g sliced bacon, frozen 1 hour

• 675g Rinderhackfleisch vom Nacken

• 1 Esslöffel Worcestershire-Sauce

• Salz

• Frisch gemahlener schwarzer Pfeffer

• 2 Esslöffel ungesalzene Butter, geschmolzen

• 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 rocket

• An instant-read thermometer

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 teaspoons salt and 1/4 teaspoons 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.

Prepare grill for indirect-heat cooking over medium-hot charcoal (medium heat for gas; see grilling procedure ).

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 teaspoons 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 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.

Move burgers to area with no coals (or over shut-off burner) and grill, covered, turning once, until they reach 68°C on instant-read thermometer, about 4 minutes total. Top with cheese to taste and heat, covered, until it melts and burgers register 71°C, about 1 minute. 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.

Haftungsausschluss

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