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Ingredients
- 1+ pounds boneless chuck, cubed
- 1/2 cup roquefort
- Challah-y buns
- 1 yellow onion
- Some thyme on stems
- Butter
- 6 strips thick bacon
Method
- Salt & pepper chuck, refrigerate overnight.
- Grind meat through medium die twice, make into patties.
- Heat tbsp butter in pan, put in thyme for about 5 minutes over med heat.
- Pull out thyme, put in onion on med low until really translucent (30 min).
- Put bacon on baking sheet, pepper and put in 350 degree oven until just barely crunchy. Remove, and put on a tablespoon of maple syrup.
- Heat cast iron skillet over medium, add tbsp veg oil or spray. Heat oven to 450.
- When pan is hot, put in burgers. Don't mess with them. Flip once until crusty, put in oven until they're as done as you want.
- Remove from oven, pile on roquefort, put under broiler.
- Put onions on buns, then patties, then bacon. Boo ya.
