Ingredients for x servings
¼ teaspoon black pepper
¼ teaspoon sugar
½ pound uncooked bacon (or 2 ounces cooked, crisp bacon)
½ teaspoon salt
1 large sweet onion such as Vidalia, diced
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 tablespoon reserved bacon fat
3 ounces crumbled blue cheese
3 ounces shredded sharp cheddar cheese
3 pounds 80/20 ground beef, divided into eight, 6-ounce portions
¼ teaspoon sugar
½ pound uncooked bacon (or 2 ounces cooked, crisp bacon)
½ teaspoon salt
1 large sweet onion such as Vidalia, diced
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 tablespoon reserved bacon fat
3 ounces crumbled blue cheese
3 ounces shredded sharp cheddar cheese
3 pounds 80/20 ground beef, divided into eight, 6-ounce portions
Directions
Cook bacon until crisp. Crumble or chop and set aside. Reserve one tablespoon of the bacon fat.
In a medium sized skillet over medium-low heat, place reserved bacon fat, butter and olive oil along with onions, salt, pepper and sugar, and sauté for 30 – 45 minutes or until caramelized. Remove from heat, and strain onions, discarding fat. Set aside to cool.
In a small bowl, blend crumbled bacon, cooled sautéed onions, blue cheese and cheddar cheese. Form into six to eight balls depending on how many burgers you get from the total amount of beef. (We made eight 6-ounce patties.)
Using a round ramekin or bowl about 5 inches wide and 2 inches deep, line with plastic wrap.
Take half of one six ounce portion of beef and press into the bottom of the ramekin, pushing the meat slightly up the sides like a saucer shape. Drop a portion of the cheese mixture into the center and press slightly. Take the other half of the beef portion and form into a round disk with your fingers, then place it over the cheese mixture. With your fingers, press down all around the edges to seal. Pull up on the plastic wrap and flip the patty over back into the ramekin and press the edges again to seal completely. Pull up on the plastic again to release the finished patty and repeat for all eight burgers. Make sure edges are completely sealed.
In a cast iron skillet or heavy bottomed pan, over medium to medium high heat, cook the burgers a few at a time for about two to three minutes on one side.
Reduce heat to medium, flip the burgers and cover with an inverted metal or heat proof glass bowl. (This will help retain the heat and cook it on the sides and through to the cheese mixture.) Cook on this side for another two to three minutes and remove for medium doneness. (You can hold in a warm oven if you wish while you finish the remaining burgers.)
Serve on a large burger or deli roll smeared with mayonnaise and a side of lettuce and tomato.
In a medium sized skillet over medium-low heat, place reserved bacon fat, butter and olive oil along with onions, salt, pepper and sugar, and sauté for 30 – 45 minutes or until caramelized. Remove from heat, and strain onions, discarding fat. Set aside to cool.
In a small bowl, blend crumbled bacon, cooled sautéed onions, blue cheese and cheddar cheese. Form into six to eight balls depending on how many burgers you get from the total amount of beef. (We made eight 6-ounce patties.)
Using a round ramekin or bowl about 5 inches wide and 2 inches deep, line with plastic wrap.
Take half of one six ounce portion of beef and press into the bottom of the ramekin, pushing the meat slightly up the sides like a saucer shape. Drop a portion of the cheese mixture into the center and press slightly. Take the other half of the beef portion and form into a round disk with your fingers, then place it over the cheese mixture. With your fingers, press down all around the edges to seal. Pull up on the plastic wrap and flip the patty over back into the ramekin and press the edges again to seal completely. Pull up on the plastic again to release the finished patty and repeat for all eight burgers. Make sure edges are completely sealed.
In a cast iron skillet or heavy bottomed pan, over medium to medium high heat, cook the burgers a few at a time for about two to three minutes on one side.
Reduce heat to medium, flip the burgers and cover with an inverted metal or heat proof glass bowl. (This will help retain the heat and cook it on the sides and through to the cheese mixture.) Cook on this side for another two to three minutes and remove for medium doneness. (You can hold in a warm oven if you wish while you finish the remaining burgers.)
Serve on a large burger or deli roll smeared with mayonnaise and a side of lettuce and tomato.
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