Double-Bacon Beer-Braised Cheeseburgers
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 10 slices smoky bacon (2 of them chopped)
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped (about 1/4 cup)
- 3⁄4 lb ground chuck
- 3⁄4 lb ground sirloin
- 2 tablespoons Worcestershire sauce
- salt
- pepper
- stout beer (such as Guiness, about 1/2 bottle)
- 1⁄2 lb sharp aged white cheddar cheese, sliced
- 1⁄2 cup sour cream
- 1 tablespoon prepared horseradish
- 3 tablespoons grainy mustard
- 4 kaiser rolls, split
- 8 leaves red leaf lettuce
- 1 red onion, sliced
directions
- Preheat oven to 350°; arrange the 8 whole slices of bacon on a slotted broiler pan and bake until crisp, 15-20 minutes.
- Place a large skillet over medium heat with the oil.
- While the pan is still cold, add the chopped bacon.
- Cook the bacon as the pan heats up until crispy and golden brown, 3-4 minutes.
- When the bacon is crispy, add the onions and continue cooking until tender, 5-6 minutes.
- Using a slotted spoon to drain off the excess oil, transfer the mixture to a large mixing bowl and cool.
- Reserve the pan drippings.
- Reheat the skillet to med-high.
- Combine the ground meat with the cooled bacon and onions, worcestershire sauce, salt, and pepper; form 4 large patties, thinner at the center and thicker at the edges for even cooking.
- Add the patties to the hot drippings and cook 8 minutes for med-rare, 10 for pink centers, and 12 minutes for med-well, turning once.
- About a minute after burgers have been flipped, add the beer to the skillet.
- In the last minute, top the burgers with cheese and tent with foil to help melt the cheese.
- While the burgers cook, combine the sour cream, horseradish, and mustard in a small bowl.
- Set the cheeseburgers on the roll bottoms, top with a crisscross of bacon, garnish with lettuce leaves, red onion, and horseradish sauce, then set the roll tops in place.
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