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Double Pork, Double Cheese Burgers

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“Food and Wine Magazine, June /07 edition. "These burgers pair well with the crisp, coriander-inflected Lagunitas Brewing Company’s Sonoma Farmhouse Saison, modeled after the widely distributed Belgian beer Saison Dupont—also a great match." Chef Sang Yoon will almost always choose ale over Riesling and this is one of his beer-friendly recipes.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a skillet, cook the bacon over moderate heat, stirring until cooked through, about 3 minutes.
  2. Transfer the bacon to paper towels to drain and let cool.
  3. In a large bowl, mix the bacon with the ground pork, garlic, thyme, salt and pepper.
  4. Shape into four 1-inch-thick patties.
  5. Light a grill.
  6. Drizzle the onion slices with olive oil and grill over moderately high heat until lightly charred, about 2 minutes per side.
  7. Transfer to a platter.
  8. Brush the cut sides of the buns with the melted butter and grill, cut sides down, until toasted, about 1 minute.
  9. Turn and grill for 30 seconds longer.
  10. Transfer the buns to the platter.
  11. Grill the burgers until charred outside and cooked through, about 5 minutes per side.
  12. Arrange 2 Camembert slices and a Gorgonzola slice on each burger and cook until the cheese is melted, 1 minute.
  13. On the bottom halves of the buns, layer the arugula, tomato, burgers and grilled onion.
  14. Close the burgers and serve.
  15. *The burgers can be refrigerated overnight. Bring to room temperature before grilling.

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