Monday, March 23, 2009

Bacon-Bit Burgers with Smoked Gouda and Steak House–Smothered Onions

Posted By on Mon, Mar 23, 2009 at 9:56 AM

These burgers, created by my favorite Rachel Ray, are amazing. Crunchy bacon bits and sauteed onions are mixed into the beef patty, and then smothered onions and melted gouda top the burger. I've made these burgers a few times prior, but when I made these again over the weekend, I remembered again exactly how good they are. I highly recommend that you make these. Stat.


Bacon-Bit Burgers with Smoked Gouda and Steak House–Smothered Onions

Rachael Ray

From Every Day with Rachael Ray

April - May 2006

Makes 4 Burgers

Smoked bacon and cheese add punch to this beefy burger.


6 slices of smoked bacon, cut into 1/2-inch pieces

3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan, 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 (eyeball it)

1 teaspoon hot sauce (eyeball it)

1 tablespoon grill seasoning, such as McCormick Montreal Steak Seasoning (a palmful)

4 crusty poppy seed or plain kaiser rolls, split

4 slices smoked Gouda cheese

1/4 cup steak sauce, such as A1 or Lea & Perrins

1. Preheat the broiler. Heat a large nonstick skillet over medium-high heat, then add the bacon and a drizzle of EVOO 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. Turn off the heat and set the skillet aside.

2. In a medium nonstick skillet, heat 2 tablespoons of the EVOO, 2 turns of the pan, 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.

3. 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 EVOO, 1 turn of the pan, 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.

4. Toast the split rolls under the hot broiler until golden. Place the patties on the bun bottoms and top with the smoked Gouda. Remove the bun tops from the broiler pan. Return the burgers to the broiler to melt the cheese, about 30 seconds. 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.

Tags: , ,

Pin It
Submit to Reddit


Subscribe to this thread:

Add a comment

Creative Loafing encourages a healthy discussion on its website from all sides of the conversation, but we reserve the right to delete any comments that detract from that. Violence, racism and personal attacks that go beyond the pale will not be tolerated.

Search Events
items in Creative Loafing Charlotte More in Creative Loafing Charlotte pool

© 2019 Womack Digital, LLC
Powered by Foundation