Grilled Bacon Burgers with Caramelized Onion
By Cecelia JenkinsPublished on April 18, 2017
Time
1½ hours
Yield
Serves 4
Ingredients
Before You Begin
Martin’s Sandwich Potato Rolls are our favorite hamburger buns, and Oscar Mayer Naturally Hardwood Smoked Bacon is our favorite thin-sliced bacon. Be gentle when shaping the patties, taking care not to overwork the meat, or the burgers will become dense. Serve the burgers with lettuce and tomato, if desired. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.
Instructions
- Process bacon in food processor to smooth paste, about 1 minute, scraping down sides of bowl as needed. Cook bacon in 12-inch nonstick skillet over medium heat until lightly browned in spots but still pink (do not cook until crispy), about 5 minutes, breaking up pieces with spoon. Drain bacon in fine-mesh strainer set over bowl. Transfer bacon to paper towel–lined plate and let cool completely. Reserve bacon fat.
- Add 2 tablespoons reserved fat to now-empty skillet and heat over medium heat until shimmering. Add onion and ¼ teaspoon salt and cook until well browned, about 20 minutes. Transfer to bowl and set aside.
- Spread beef in even layer in rimmed baking sheet. Sprinkle bacon, 1 teaspoon pepper, and 1/8 teaspoon salt over beef. Gently toss with 2 forks to combine. Divide beef mixture into 4 equal mounds. Gently shape each mound into 3/4-inch-thick patty about 4 1/2 inches in diameter. Using your fingertips, press center of each patty down until about 1/2 inch thick, creating slight divot. (Patties can be covered and refrigerated for up to 24 hours.)
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Season patties with pepper. Cook patties divot side down, uncovered, until browned, about 3 minutes. Flip patties and top each with 1/4 cup blue cheese, if using. Cover and continue to cook until burgers register 125 degrees (for medium-rare) or 130 degrees (for medium), about 2 minutes longer. Transfer burgers to buns, top with onion, and serve.
Time
1½ hoursYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Changing bacon from an add-on to an add-in promised savory, bacony bliss in every bite. But mixing raw bacon with raw ground beef overworked and compressed the patties so that they cooked up tough and dry, and cooked crumbled bacon—though it mixed in better—tasted too crunchy. For the most bacon flavor and juicy texture, we processed raw bacon in the food processor and then cooked it briefly in a skillet so it would incorporate easily into the ground beef and disperse more bacon flavor throughout the burgers while staying moist and juicy. To take these burgers to even higher heights, we topped them with crumbled blue cheese and onion that we sautéed in some of the leftover bacon fat.
Before You Begin
Martin’s Sandwich Potato Rolls are our favorite hamburger buns, and Oscar Mayer Naturally Hardwood Smoked Bacon is our favorite thin-sliced bacon. Be gentle when shaping the patties, taking care not to overwork the meat, or the burgers will become dense. Serve the burgers with lettuce and tomato, if desired. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.
Instructions
- Process bacon in food processor to smooth paste, about 1 minute, scraping down sides of bowl as needed. Cook bacon in 12-inch nonstick skillet over medium heat until lightly browned in spots but still pink (do not cook until crispy), about 5 minutes, breaking up pieces with spoon. Drain bacon in fine-mesh strainer set over bowl. Transfer bacon to paper towel–lined plate and let cool completely. Reserve bacon fat.
- Add 2 tablespoons reserved fat to now-empty skillet and heat over medium heat until shimmering. Add onion and ¼ teaspoon salt and cook until well browned, about 20 minutes. Transfer to bowl and set aside.
- Spread beef in even layer in rimmed baking sheet. Sprinkle bacon, 1 teaspoon pepper, and 1/8 teaspoon salt over beef. Gently toss with 2 forks to combine. Divide beef mixture into 4 equal mounds. Gently shape each mound into 3/4-inch-thick patty about 4 1/2 inches in diameter. Using your fingertips, press center of each patty down until about 1/2 inch thick, creating slight divot. (Patties can be covered and refrigerated for up to 24 hours.)
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Season patties with pepper. Cook patties divot side down, uncovered, until browned, about 3 minutes. Flip patties and top each with 1/4 cup blue cheese, if using. Cover and continue to cook until burgers register 125 degrees (for medium-rare) or 130 degrees (for medium), about 2 minutes longer. Transfer burgers to buns, top with onion, and serve.
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