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Categories:
bacon onion bacon unsalted butter onions garlic balsamic vinegar ground pepper burgers vegetable oil ground beef chuck ground pepper baguettes Gruyere cheese blue cheese maytag baby arugula
Viewed: 44 - Published at: 7 years agoIngredients
- compote Bacon Onion
- 6 slices bacon chopped
- 2 tablespoons unsalted butter
- 3 onions thinly sliced
- 3 garlic cloves minced
- 2 tablespoons balsamic vinegar
- ground pepper
- burgers
- vegetable oil for the grill
- 2 pounds ground beef chuck
- ground pepper
- 4 baguettes mini, or other rolls, split
- 4 ounces gruyere cheese shredded
- 4 ounces blue cheese maytag, crumbled
- 2 cups baby arugula
Method
- Make the compote: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 4 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet.
- Reduce the heat to low and add the butter to the skillet; swirl to melt. Add the onions; cover and cook, stirring occasionally, until golden, about 15 minutes. Uncover and add the garlic. Cook, stirring occasionally, until the onions are lightly caramelized, about 5 minutes. Add the vinegar and cook, stirring, until the onions are glazed, about 1 more minute. Stir in the reserved bacon and season with salt and pepper; set aside.
- Grill the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Form the beef into four 1-inch-thick oblong patties and season with salt and pepper. Grill 4 to 5 minutes per side for medium. Meanwhile, toast the baguettes.
- Serve the burgers on the baguettes; top with the gruyere, blue cheese, onion-bacon compote and arugula.
