Caramelized Beer Onion And Bacon Burgers Recipes

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CARAMELIZED BEER-ONION AND BACON BURGERS



Caramelized Beer-Onion and Bacon Burgers image

Enjoy this beer-onion burger featured with bacon, ground beef and lettuce - a cheesy dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 10

8 slices bacon, crisply cooked, drippings reserved
2 large sweet onions, thinly sliced (about 1 1/2 lb)
1 bottle (12 oz) pilsner style beer
1 1/2 lb lean (at least 80%) ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices (about 3/4 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

Steps:

  • In 10-inch skillet, heat 1 tablespoon bacon drippings over medium-high heat. Add onions; cook about 15 minutes, stirring frequently, until softened.
  • Reserve 1/2 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.
  • Meanwhile, roughly chop 4 slices of the cooked bacon; set aside. Roughly chop half of the onion mixture; stir into chopped bacon.
  • 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.
  • In 10-inch skillet, heat remaining bacon drippings over medium-high heat. Add patties; cook 8 minutes for medium-rare, 10 minutes for medium, 12 minutes for medium-well, turning once. After turning, add reserved 1/2 cup beer to burgers, then top burgers with cheese. Cover skillet to melt cheese.
  • 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.

Nutrition Facts : Calories 620, Carbohydrate 30 g, Cholesterol 145 mg, Fiber 2 g, Protein 46 g, SaturatedFat 14 g, ServingSize 1 Burger, Sodium 1090 mg, Sugar 5 g, TransFat 2 g

BACON-CHEDDAR BURGERS WITH CARAMELIZED ONIONS



Bacon-Cheddar Burgers with Caramelized Onions image

Provided by Gina Marie Miraglia Eriquez

Categories     Sandwich     Beef     Cheese     Onion     Fourth of July     Kid-Friendly     Father's Day     Backyard BBQ     Dinner     Lunch     Cheddar     Meat     Ground Beef     Bacon     Tailgating     Grill     Grill/Barbecue     Gourmet     Small Plates

Yield Makes 4 servings

Number Of Ingredients 19

Caramelized onions:
3 tablespoons extra-virgin olive oil
1 1/2 pounds onions (2 large), sliced into 1/2-inch-thick rings
Salt and freshly ground black pepper
3 tablespoons seasoned rice vinegar
Burgers:
1/2 pound sliced bacon, frozen 1 hour
1 1/2 pounds ground beef chuck
1 tablespoon Worcestershire sauce
Salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
4 to 8 thin slices extra-sharp Cheddar
4 hamburger buns or alternatives such as kaiser or brioche rolls
Accompaniments:
Sliced tomato
Soft-leaf lettuce leaves or baby arugula
Special Equipment
An instant-read thermometer

Steps:

  • For caramelized onions:
  • Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, covered, stirring occasionally, until golden and softened, 15 to 20 minutes.
  • Reduce heat to medium-low, then add vinegar, scraping up the brown bits on bottom of the skillet, and cook, uncovered, stirring, until liquid evaporates, 1 to 2 minutes. Season to taste with salt and pepper. Transfer to a small bowl and keep warm, covered.
  • For burgers:
  • Prepare grill for indirect-heat cooking over medium-hot charcoal (medium heat for gas; see grilling procedure ).
  • Meanwhile, cut frozen bacon crosswise into eight sections and distribute evenly in bowl of a food processor, then pulse until finely chopped.
  • In a large bowl, distribute bacon evenly over beef and drizzle mixture with Worcestershire sauce. Sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
  • Combine mixture as gently and thoroughly as possible with your fingers (be careful not to overmix). Form into 4 patties, about 4 inches in diameter and 1 inch thick.
  • Brush cut sides of buns with butter.
  • Oil grill rack, then sear patties directly over coals (or lit burner or burners), covered only if using a gas grill, moving to area of grill with no coals (or over shut-off burner) if flare-ups occur, until browned, 2 to 3 minutes on each side.
  • Move burgers to area with no coals (or over shut-off burner) and grill, covered, turning once, until they reach 155°F on instant-read thermometer, about 4 minutes total. Top with cheese to taste and heat, covered, until it melts and burgers register 160°F, about 1 minute. Transfer burgers to a clean platter.
  • Grill buns, buttered side down, until grill marks appear, about 1 minute.
  • Assemble burgers with buns and accompaniments, topping cheese with caramelized onions.

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