Bacon And Onion Smothered Burgers Food

BACON-ONION BURGER

Steps:

• In a large cast-iron skillet, cook bacon until crisp, about 10 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. Add onion to skillet; cook until tender, 2 to 3 minutes. Remove onion with drippings, and let cool completely. In a large bowl, combine ground beef, bacon, cooked onion, salt, and pepper. Divide mixture into 8 portions, and shape each portion into a 5-inch patty. In same skillet, cook burgers in batches until desired degree of doneness is reached, 6 to 8 minutes per side. Add cheese during last minute of cooking. Serve on buns with lettuce, ketchup, and red onion.

CARAMELIZED ONION-BACON BURGERS

Steps:

• Place 1/3 cup barbecue sauce in a small bowl. Crumble beef over barbecue sauce and mix well. Shape into four patties., In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. In another skillet, saute onion in 2 tablespoons butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 20-25 minutes or until golden brown., Spread buns with remaining butter; set aside. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted., Place buns, cut side down, on grill for 1-2 minutes or until toasted. Spread buns with barbecue sauce; serve burgers on buns with onion and bacon.

BACON AND ONION SMOTHERED BURGERS

Steps:

• In medium skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender, stirring frequently.
• Meanwhile, in medium bowl, combine ground beef, 2 tablespoons of the barbecue sauce, seasoned salt and pepper; mix well. Shape mixture into 4 patties, 1/2 inch thick.
• With slotted spoon, remove bacon-onion mixture from skillet; cover to keep warm. Add patties to same skillet; cook over medium heat for 10 to 12 minutes or until thoroughly cooked, turning once.
• Spread remaining 2 tablespoons barbecue sauce on bottom halves of buns. Top each with burger, bacon-onion mixture and top half of bun.

BACON, ONION AND CHEESE STUFFED BURGER

Steps:

• Preheat grill to medium.
• In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.

SMOKED BACON BLUE BURGER WITH CARAMELIZED ONION TOMATO JAM

Steps:

• In a large saute pan over medium heat, cook the bacon until golden brown and crisped, about 4 minutes on each side. Transfer to a paper towel-lined plate.
• Form the ground beef into 4 patties, about 3 1/2 inches in diameter. Sprinkle both sides of each patty liberally with salt and pepper.
• Heat a grill, grill pan or cast-iron skillet over high heat, adding the canola oil if applicable. Cook the patties for approximately 3 minutes, then flip and top with the blue cheese crumbles (cover to melt). Continue cooking for an additional 3 minutes for medium, or continue cooking to your desired doneness.
• Build the burgers by placing each cooked patty on the bun bottoms. Top with the bacon and smear the top buns with the Caramelized Onion Tomato Jam and place on top of the other ingredients. Serve immediately.
• In a high-sided saute pan with a lid, heat the olive oil over medium heat. Add the onions, season with the salt, cover and cook until they are wilted and soft, about 10 minutes. Remove the lid and cook the onions until they are golden and caramelized, stirring often, another 20 minutes.
• Stir in the garlic and saute, 1 to 2 minutes. Add the tomatoes and cook an additional 10 minutes. Add the molasses, sugar, vinegar, allspice, chipotle powder and cinnamon. Bring to a boil, and then reduce the heat to a simmer. Cook the jam, stirring constantly, until the tomatoes breakdown and the jam becomes thick, about 20 minutes.

EASY BACON, ONION AND CHEESE STUFFED BURGERS

Steps:

• In a large mixing bowl, mix together the ground beef, salt, black pepper, barbeque sauce and garlic powder using your hands. Taking a small handful at a time (approximately 1/4 pound), shape into 12 patties. Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown. Mix together onions and bacon in a small bowl.
• Prepare a grill or large skillet for medium heat.
• As the grill heats, pull beef patties out of the refrigerator; top 6 of the patties with 1- 1/2 tablespoons of the bacon and onion mixture each, and sprinkle with shredded cheese. Top each with one of the remaining patties and press the edges together to seal.
• Grill or pan fry the stuffed and sealed patties until cooked through, 2 to 3 minutes per side. Serve on hamburger buns with condiments of your choice.

POT ROAST SMOTHERED IN BACON AND ONIONS

Steps:

• In large, enameled cast-iron casserole, melt 2 tbsp butter.
• Add bacon and cook over moderate-low heat, stirring occasionally, until most of the fat has rendered, about 10 minutes.
• Transfer bacon with slotted spoon to paper-towel lined plate.
• With a sharp knife, cut roast between the strings into four 1-inch thick slabs.
• Season meat with salt and pepper.
• Working in 2 batches, cook roast in casserole over moderate high heat, turning once, until browned, about 6 minute.
• Transfer to large plate.
• Lower heat to moderate for second batch if the butter starts to brown to quickly.
• Remove the strings and keep the steaks intact if possible.
• Preheat oven to 350*F.
• Add onions, garlic, 1/4 cup water and 1 tsp salt to casserole.
• Cook over moderate high heat, stirring about 8 minute.
• Transfer half the onions to a plate.
• Stir the remaining 1 tbsp butter into the onions in the casserole.
• Nestle the steaks into the onions (in the casserole), overlapping them slightly if necessary.
• Add allspice berries, peppercorns, crushed red pepper, and bay leaf and lay half of the reserved bacon over the steaks.
• Spread the remaining onions and bacon on top.
• Add the wine and the remaining 1 cup water and bring to a simmer, then cover and cook over moderate high heat for 5 minutes.
• Transfer casserole to oven and cook for 30 minute.
• Reduce oven temp to 250* and continue braising for 1-1/2 to 2 hours or until steaks are very tender.
• Turn oven off, uncover the casserole and let meat stand in oven for 30 minute.
• Serve meat and onion in deep plates, spoon sauce on top and sprinkle with parsely.

BACON BIT BURGERS

Steps:

• In large skillet over medium heat, cook bacon until crisp, about 4-5 minutes. Remove from pan and drain on paper towel lined plate.
• Discard all but about 1 T. of the bacon drippings.
• Chop 1/4 of an onion finely, then slice the other 1 3/4 onions.
• Sweat the chopped onion in the reserved bacon drippings for 2-3 minutes. Remove from pan and combine with the bacon.
• Coat pan with the olive oil and drop in the sliced onions. Let sweat until soft and slightly browned, about 10 minutes. Remove and place in bowl; keep warm.
• While the onions are sweating, combine the sirloin, Worcestershire, hot sauce, grill seasoning, and the bacon/onion mixture. Form into 4 equal-sized patties.
• Cook burgers, covered, in skillet, about 4 minutes per side for medium-rare and 6 minutes per side for medium-well.
• Place a slice of cheese on each burger and cover over low heat to melt the cheese.
• Stir steak sauce into the cooked sliced onions.
• Toast the buns if desired.
• Serve burgers with the smothered onions on a toasted bun.
• *NOTE* I served these without the buns and enjoyed them that way also. Just topped the burgers with the smothered onions and left the bun out of the equation.

BACON BIT BURGERS WITH SMOKED GOUDA AND STEAK HOUSE SMOTHERED ONIONS AND BABY SPINACH SALAD

Steps:

• Preheat the broiler and place a medium nonstick skillet over medium high heat.
• Add the bacon and a drizzle of EVOO to the hot skillet and cook until crisp, 4 to 5 minutes. Transfer the bacon to a paper towel-lined plate and drain off all but 1 tablespoon or so of the fat from the skillet. Return the pan to medium low heat and add the finely chopped onions to sweat out in the remaining fat, 2 to 3 minutes.
• Preheat a second medium nonstick skillet with 2 tablespoons of the EVOO 2 times around the pan, over medium heat. When the oil is hot, add all the thinly sliced onions and top them with a plate that can fit inside the skillet. Top the plate with a heavy can and smother the onions for 10 minutes, stirring occasionally. Lift the plate with tongs; it'll be hot!
• Place the beef in a bowl and top with the Worcestershire, hot sauce, and grill seasoning.
• Remove the chopped onions to the plate with the bacon to cool. Turn off the heat and reserve the pan. Once the onions are cool, add them and the bacon to the ground sirloin and combine well. Score the meat into 4 even sections and form 4 large patties. Add 1 tablespoon of EVOO to the skillet and reheat it over medium high heat. Add the burgers and cook for 4 minutes on each side for medium rare, minutes on each side for medium well.
• Toast the split rolls under the hot broiler until golden. Place the burgers on the bun bottoms and top with the smoked Gouda. Remove the bun tops from the broiler pan. Return the burgers to the broiler just to melt the cheese, about 30 seconds.
• Stir 1/4 cup of the steak sauce into the smothered onions. Top the burgers with the onions and set the bun tops in place.
• Place the remaining tablespoon of steak sauce in a small salad bowl. Add about 1 tablespoon of balsamic vinegar and whisk in about 3 tablespoons of EVOO. Toss with the spinach, season with salt and pepper, and serve alongside the burgers.

BACON-CHEDDAR BURGERS WITH CARAMELIZED ONIONS

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.