Bacon Bit and Smoked Gouda Burgers with Steakhouse Onions
Ingredients:
6 slices bacon, cut into 1/2-inch pieces
3 tablespoons olive oil, plus more for drizzling
2 yellow onions, 1/4 finely chopped and 1 3/4 thinly sliced
1 1/2 pounds ground sirloin
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1 tablespoon grill seasoning
4 crusty rolls
4 slices smoked Gouda cheese
1/4 cup steak sauce
Directions:
3 tablespoons olive oil, plus more for drizzling
2 yellow onions, 1/4 finely chopped and 1 3/4 thinly sliced
1 1/2 pounds ground sirloin
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1 tablespoon grill seasoning
4 crusty rolls
4 slices smoked Gouda cheese
1/4 cup steak sauce
Directions:
- Heat a large skillet over medium-high heat, then add the bacon and a drizzle of olive oil and cook until the bacon is crisp, 4 to 5 minutes. Transfer the bacon to a paper towel–lined plate and drain off all but 1 tablespoon of the fat from the skillet.
- Return the skillet to medium-low heat and sweat the finely chopped onion in the bacon fat for 2 to 3 minutes. Combine the onion with the reserved bacon in a small bowl and let cool.
- In a medium skillet, heat 2 tablespoons of olive oil over medium heat. When the olive oil is hot, add the thinly sliced onions and cover them with a lid that fits inside the skillet. Cook until browned, 10 minutes, stirring occasionally.
- While the onions are cooking, place the sirloin in a large bowl and top with the Worcestershire sauce, hot sauce and grill seasoning. Stir in the cooled chopped onions and bacon until evenly combined. Divide the meat into 4 even sections and form 4 large patties.
- Add the remaining 1 tablespoon of olive oil to the large skillet and heat over medium-high heat. Add the burgers and cook for 4 minutes on each side for medium-rare and 6 minutes on each side for medium-well.
- Toast the split rolls. Place the patties on the bun bottoms and top with the smoked Gouda. Stir the steak sauce into the smothered onions. Top the burgers with the onions and set the bun tops in place. Transfer to plates and serve.
In the cookbook version of the recipe, it also includes a quick spinach salad. I used the salad dressing recipe and used the other salad fixings we wanted. It's basically 1/4 cup of steak sauce whisked with 1 tablespoon balsamic vinegar and then a tablespoon or two of olive oil. Quick and easy!
2 comments:
i am a vegetarian, but the toppings look amazing. i will have to try them soon. and your salad looks delicious too!
This is really very nice post you shared, i like the post, thanks for sharing..
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