Double-Bacon Beer-Braised Cheeseburgers |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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In 'Look + Cook' by Rachael Ray Ingredients:
10 slices smoky bacon (2 of them chopped) |
1 tablespoon extra-virgin olive oil |
1 small onion, finely chopped (about 1/4 cup) |
3/4 lb ground chuck |
3/4 lb ground sirloin |
2 tablespoons worcestershire sauce |
salt |
pepper |
stout beer (such as guiness, about 1/2 bottle) |
1/2 lb sharp aged white cheddar cheese, sliced |
1/2 cup sour cream |
1 tablespoon prepared horseradish |
3 tablespoons grainy mustard |
4 kaiser rolls, split |
8 leaves red leaf lettuce |
1 red onion, sliced |
Directions:
1. Preheat oven to 350°; arrange the 8 whole slices of bacon on a slotted broiler pan and bake until crisp, 15-20 minutes.
2. Place a large skillet over medium heat with the oil.
3. While the pan is still cold, add the chopped bacon.
4. Cook the bacon as the pan heats up until crispy and golden brown, 3-4 minutes.
5. When the bacon is crispy, add the onions and continue cooking until tender, 5-6 minutes.
6. Using a slotted spoon to drain off the excess oil, transfer the mixture to a large mixing bowl and cool.
7. Reserve the pan drippings.
8. Reheat the skillet to med-high.
9. Combine the ground meat with the cooled bacon and onions, worcestershire sauce, salt, and pepper; form 4 large patties, thinner at the center and thicker at the edges for even cooking.
10. Add the patties to the hot drippings and cook 8 minutes for med-rare, 10 for pink centers, and 12 minutes for med-well, turning once.
11. About a minute after burgers have been flipped, add the beer to the skillet.
12. In the last minute, top the burgers with cheese and tent with foil to help melt the cheese.
13. While the burgers cook, combine the sour cream, horseradish, and mustard in a small bowl.
14. Set the cheeseburgers on the roll bottoms, top with a crisscross of bacon, garnish with lettuce leaves, red onion, and horseradish sauce, then set the roll tops in place.
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