Bacon-Cheddar Burger
serves 6
Choose a smoky, full-flavored bacon for this burger, which takes a traditional topping and mixes it right into the meat. The cheese in the burger helps form a crusty exterior, adding another layer of flavor.
Read more about this recipe at the Washington Post.
2 ounces smoked bacon (2 slices of thick-cut bacon), diced
1/2 onion, diced
1 1/2 pounds ground beef, preferably chuck or sirloin
1/2 cup (2 ounces) shredded cheddar cheese
Nonstick spray oil or vegetable oil, if needed
prep: 20 minutes
total: 30 minutes
sauté pan
slotted spoon
plate
medium bowl
1. In a small sauté pan over medium heat, cook the diced bacon until the fat renders out. Do not allow the bacon to crisp. Add the onion, reduce the heat to medium-low and cook until the onion pieces are translucent and have softened. The bacon should still be soft. Using a slotted spoon, transfer the mixture to a plate to cool. Discard excess fat.
2. In a medium bowl, combine the cooled bacon-onion mixture, the beef, pepper to taste and the cheddar cheese. Be careful not to overwork the meat; mix the ingredients just enough to combine them. Divide the mixture into 6 portions and form each into a patty about 3/4-inch thick.
3. Sauté, broil or grill to desired doneness, turning once, about 8 to 10 minutes for medium. If sautéing, spray the pan or griddle with a nonstick oil spray or lightly coat it with oil. The cheese in the burger will make the outside crusty, and the burger might stick even in a nonstick pan.
