Ingredients Jump to Instructions ↓

  1. 4 Applewood-smoked bacon

  2. 2 Sliced onions - (abt 4 cups)

  3. 1 teaspoon 5ml Sugar

  4. 2 tablespoons 30ml Balsamic vinegar

  5. 1 teaspoon 5ml Ketchup

  6. 2 teaspoons 10ml Worcestershire sauce

  7. 2 Liquid smoke - (to 3)

  8. 1/4 teaspoon 1 1/3ml Salt

  9. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper Burgers

  10. 1 1/2 lbs 681g / 24oz Strip steak (preferably dry-aged) - ground

  11. 1/2 lb 227g / 8oz Beef rib-eye steak (preferably dry-aged) - ground

  12. 1 1/2 teaspoons 7 1/2ml Salt

  13. 2 tablespoons 30ml Butter

  14. 1 oz 28g Maytag blue cheese

  15. 4 oz 113g Gruyere cheese

  16. 4 French demi-baguettes - halved, toasted

  17. 1 cup 237ml Baby arugula

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the Caramelized Onions: Heat a skillet over medium-high heat. Fry the bacon until crisp, 5 to 6 minutes, then remove to paper towels to drain. (Note: You'll need to cook more bacon than you actually will use to have enough drippings.) Crumble 1 of the slices and set aside; reserve the rest of the bacon for another use. Measure 2 tablespoons of the bacon fat into a medium heavy skillet. Add the onions to the skillet and sprinkle with the sugar. Cook until the onions are golden brown, about 20 minutes. Halfway through, stir in the crumbled bacon. At the end of the 20 minutes, stir in the balsamic vinegar, ketchup, Worcestershire sauce, liquid smoke, salt and pepper. Cook for 2 more minutes. Set aside. For the Burgers: Combine the strip and rib-eye steaks and mix in the salt. Shape the meat into 4 (7-inch) oval patties, about 3/4-inch thick. Melt 1 tablespoon of butter in a large skillet, preferably cast-iron, over medium-high heat. Fry the burgers, 2 at a time, for 3 minutes, then flip. Top each burger with 1/4 of the blue and Gruyere cheeses. Cook the burgers 3 more minutes for medium. Remove and keep warm; melt the remaining butter in the skillet and repeat with the remaining 2 patties and cheeses. To assemble, place the burgers on the baguettes and top with the onions and arugula, dividing evenly. This recipe yields 4 servings. Each burger: 991 calories; 2,100 mg. sodium; 184 mg. cholesterol; 46 grams fat; 21 grams saturated fat; 74 grams carbohydrates; 63 grams protein; 6.00 grams fiber.


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