Oh hi, were you expecting a veggie burger from the likes of me? No this time. But here’s one!
I want to share a few burger hacks with you. And a bacon hack, too. Which really doesn’t leave room for anything else. So here we go.
How to Shape the Perfect Patty
It’s all about the divot. After forming a disc-shaped patty about the size of your palm, use your thumb to press a big, deep divot into the middle of the patty. The depression will disappear as the burger cooks, yielding a flat rather than bulging burger that cooks evenly. Takes five seconds. Works like a dream.
How to Make a Bacon Weave (and Why)
Bacon on a burger is always a good idea — and don’t let me stop you from rolling with whatever method you like. But if you’ve ever wished for bacon that covers your burger perfectly and doesn’t fall out of the bun, may I present the bacon weave (a.k.a. bacon lattice — just sayin.) If you’ve ever done a construction paper project weaving strips of different colors together, you’ve basically made a less delicious bacon weave. If you’ve ever made a lattice pie crust, we can debate the deliciousness of savory versus sweet another time. Either way, you already have the skills you need.
There are details in the recipe below, but all you need is eight strips of good bacon and an understanding of how to alternate. Over, under, over, under. The rest is magic.
How to Make Quick Caramelized Onions
Normally caramelized onions are all about low and slow. But when you’ve got burgers resting, bacon grease, and, frankly, teeth, you don’t need an hour to get satisfying results. A very hot cast iron pan primed with a couple of tablespoons of bacon fat, attentive stirring, and a splash of dry marsala in the last couple of minutes, will get you gorgeous, mahogany, soft but not too soft onions in a little over five minutes, which is perfect burger resting time. Details in the recipe below.
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Blue Cheese Bacon Burgers
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Juicy burgers topped with a crispy bacon weave, caramelized onions, and creamy blue cheese. A flavor explosion in every bite!
Ingredients
- 8 slices bacon
- 1 lbs (700 g) ground beef
- Fine sea salt and freshly ground black pepper
- 3 medium yellow onions
- 1/2 cup dry marsala
- 4 hamburger buns
- Baby spinach leaves
- 4 ounces (113 g) creamy blue cheese
Instructions
- Preheat oven to 375°F (190°C). Line a half sheet pan with foil.
- To make the bacon weave, lay four bacon slices next to each other, long sides touching, in the middle of the pan. Weave the remaining pieces crosswise, alternating over and under the original slices.
- Bake bacon for 15 minutes, or until done, depending on thickness. Drain on paper towels, reserving the grease.
- When cooled, cut bacon weave into four squares.
- Form four burger patties from ground beef, creating a divot in the middle of each.
- Sprinkle patties with salt and pepper.
- Grill burgers over direct heat for three minutes per side, then transfer to indirect heat until desired doneness (125°F (52°C) for medium-rare, 130°F (54°C) for medium).
- Alternatively, cook burgers in a preheated 12-inch cast iron pan with bacon grease over high heat to form a crust, then reduce heat to medium and cook to desired doneness.
- Let burgers rest for at least 5 minutes.
- Add bacon grease to the hot pan, add onions, and sprinkle with salt and pepper.
- Cook onions, stirring frequently, until browned and wilted.
- Add marsala and cook until evaporated.
- Toast buns (optional).
- Layer spinach, burger patty, bacon, onions, and crumbled blue cheese on buns.
Notes
- For a richer flavor, use a high-fat ground beef (at least 80% lean).
- If you don’t have Marsala, substitute with dry sherry or even a splash of beef broth.
- Assemble burgers just before serving to prevent soggy buns.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 700
- Sugar: 5
- Sodium: 1000
- Fat: 50
- Saturated Fat: 20
- Unsaturated Fat: 25
- Carbohydrates: 30
- Fiber: 5
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
How do I ensure my burger patties cook evenly?
To achieve even cooking, shape the patties with a deep divot in the center using your thumb. This technique prevents the burgers from bulging as they cook.
What type of bacon is best for the bacon weave?
Use good quality bacon that has a good fat-to-meat ratio, as it will hold together better when woven and crisp up nicely during cooking.
How do I properly caramelize the onions for the burgers?
Cook the sliced onions in the reserved bacon grease in the hot pan, stirring frequently, until they’re browned and wilted, then add the marsala and cook until it evaporates. Watch the pan rather than the clock, since the exact time will depend on your heat level.
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