Caramelized Beer-Onion and Bacon Burgers
Prep Time: 1 Hour 10 Minutes • Start to Finish: 1 Hour 10 Minutes • Makes 4 burgers
- 8 slices bacon, crisply cooked, drippings reserved
- 2 large sweet onions, thinly sliced (about 1½ lb)
- 1 bottle (12 oz) pilsner-style beer
- 1½ lb lean (at least 80%) ground beef
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 slices (about ¾ oz each) Cheddar or American cheese
- 8 leaves red leaf lettuce or red romaine lettuce
- 4 slices tomato
- 4 kaiser rolls or crusty rolls, split
1 In 10-inch skillet, heat 1 tablespoon bacon drippings over medium-high heat. Add onions; cook about 15 minutes, stirring frequently, until softened.
2 Reserve ½ cup of the beer. Stir remaining beer into onions. Heat to boiling; reduce heat to medium and simmer uncovered, stirring occasionally, until onions are golden and liquid has evaporated, about 30 minutes. Cool.
3 Meanwhile, coarsely chop 4 slices of the cooked bacon; set aside. Coarsely chop half of the onion mixture; stir into chopped bacon.
4 In medium bowl, stir chopped onion and bacon mixture into beef. Add salt and pepper. Shape beef mixture into 4 large patties, thinner at center and thicker at edges for even cooking.
5 In 10-inch skillet, heat remaining bacon drippings over medium-high heat. Add patties; cook 10 to 12 minutes or until meat thermometer inserted in center reads 160°F, turning once. After turning, add reserved ½ cup beer to burgers, then top burgers with cheese. Cover skillet to melt cheese.
6 Place burgers on bun bottoms; top with lettuce leaves, tomato slices, and remaining caramelized onions. Cut remaining 4 slices bacon in half; crisscross 2 pieces on top of onions on each burger, and cover with tops of buns.
1 Burger: Calories 620 (Calories from Fat 310); Total Fat 35g (Saturated Fat 14g, Trans Fat 2g); Cholesterol 145mg; Sodium 1090mg; Total Carbohydrate 30g (Dietary Fiber 2g); Protein 46g Exchanges: 1 Starch, ½ Other Carbohydrate, 2 Vegetable, 3 Medium-Fat Meat, 2½ High-Fat Meat Carbohydrate Choices: 2
TipMake the onions up to 3 days ahead. Store in an airtight container in the refrigerator, and heat just before serving.