Double-bacon Beer-braised Cheeseburgers

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 10 slices smoky bacon (2 of them chopped)
• 1 tablespoon extra-virgin olive oil
• 1 small onion, finely chopped (about 1/4 cup)
• 3/4 lb ground chuck
• 3/4 lb ground sirloin
• 2 tablespoons worcestershire sauce
• salt
• pepper
• stout beer (such as guiness, about 1/2 bottle)
• 1/2 lb sharp aged cheddar cheese, sliced
• 1/2 cup sour cream
• 1 tablespoon prepared horseradish
• 3 tablespoons grainy mustard
• 4 kaiser rolls, split
• 8 leaves red leaf lettuce
• 1 red onion, sliced

Recipe

• 1 preheat oven to 350°; arrange the 8 whole slices of bacon on a slotted broiler pan and bake until crisp, 15-20 minutes.
• 2 place a large skillet over medium heat with the oil.
• 3 while the pan is still cold, add the chopped bacon.
• 4 cook the bacon as the pan heats up until crispy and golden brown, 3-4 minutes.
• 5 when the bacon is crispy, add the onions and continue cooking until tender, 5-6 minutes.
• 6 using a slotted spoon to drain off the excess oil, transfer the mixture to a large mixing bowl and cool.
• 7 reserve the pan drippings.
• 8 reheat the skillet to med-high.
• 9 combine the ground meat with the cooled bacon and onions, worcestershire sauce, salt, and pepper; form 4 large patties, thinner at the center and thicker at the edges for even cooking.
• 10 add the patties to the hot drippings and cook 8 minutes for med-rare, 10 for pink centers, and 12 minutes for med-well, turning once.
• 11 about a minute after burgers have been flipped, add the beer to the skillet.
• 12 in the last minute, top the burgers with cheese and tent with foil to help melt the cheese.
• 13 while the burgers cook, combine the sour cream, horseradish, and mustard in a small bowl.
• 14 set the cheeseburgers on the roll bottoms, top with a crisscross of bacon, garnish with lettuce leaves, red onion, and horseradish sauce, then set the roll tops in place.