Deciding that I was in need of some supreme comfort food (which usually falls into either the sugar or fat category) I opted for the latter and experimented with a classic-the hamburger. The challenge was to see exactly how fattening I could make it. Bacon would have to be involved. To top my usual hamburger mix, which includes an egg for meatloaf like moisture, I fried up some bacon but didn't stop there. It needed more. Caramelizing onions in the grease was a salivating idea. Next, a big hunk of Gruyere cheese and more mayonnaise than a respectable person should ever admit to eating. Oh. So. Goooood.
Caramelized Onion & Bacon Burger
(this made 3 burgers and a little patty for Samuel)
for the burger
2 lbs lean ground beef or bison
1 egg, lightly beaten
1 tsp of Worcestershire sauce
3/4 tsp sea salt
1/4 tsp of garlic powder
a few grinds of fresh pepper
pain au lait hamburger buns (Central Market has great buns, and unfortunaley, Mrs. Bairds can not be considered real bread)
for the onions
6 slices bacon
1/2 an onion,thickly sliced
1. Make the onions. Cook the bacon in a large pan over medium to medium low heat until cooked through and still a little chewy (not dark and crispy)
2. Place the bacon on a plate lined with paper towels and toss the onions in the pan. Cook, stirring frequently, for about 10 minutes or so, until tender and golden
3. Thoroughly mix the beef, egg, and seasonings in a large bowl, but careful not to over-mix otherwise the meat will be tough. Assemble into large, flat patties, making sure the patties have an even thickness, otherwise the middle will swell and take longer too cook leaving the edges tasting like hockey puck. Cook over medium heat for a few minutes per side and then top with some Gruyere cheese, allowing it to melt a bit.
4. Lightly toast the buns and lightly spread one side with the Dijon mustard. Then take about 3 TBS of mayo (or more) and slather up the other side.
5. Put on the meat and cheese, bacon, and onions, and allow your eyes to roll into the back of your head.