Wednesday, January 11, 2012

Double Bacon Beer-Braised Cheeseburgers

I found this recipe in Rachael Ray's Look and Cook book and made a few changes. These burgers are fantastic!! So flavorful and juicy. They are cooked on a skillet, so you don't have to worry about freezing your buns off while standing outside at your grill in the winter!


Ingredients
1 Tbsp. EVOO
6 slices smoky bacon, 2 of them chopped
1 small onion, finely chopped (about 1/4 cup)
1 lb. ground beef
1 Tbsp. Worcestershire sauce
Salt and ground black pepper
A few hearty glugs stout beer, such as Guinness
1/4 cup sour cream
1 Tbsp. prepared horseradish
2 Tbsp. grainy mustard
1/4 pound sharp cheddar, sliced
4 Kaiser rolls or crusty rolls, split open
Sliced red onion & lettuce leaves

Directions
Chop 2 slices of bacon. Arrange the remaining 4 slices of bacon on a slotted broiler pan and bake until crisp, 15-20 minutes. Place a large skillet over medium heat with the EVOO. While the pan is still cold, add the chopped bacon. Cook the bacon as the pan heats up until crispy and golden brown, 3-4 minutes.

When the bacon is crispy, add in the onion and continue cooking until tender, 5-6 minutes more. Using a slotted spoon to drain off the excess oil, transfer the mixture to a large mixing bowl and let cool. Reserve the pan drippings.

Reheat the skillet to medium-high heat. Combine ground meat with cooled bacon and onions, Worcestershire, salt and pepper and form 4 patties, thinner at center and thicker at edges for even cooking.

Add patties to hot drippings and cook 8 minutes for medium-rare, 10 minutes for pink centers, and 12 minutes for medium-well, turning once. Once flipped, add beer to burgers about a minute later, in the last minute top burgers with cheese and tent with foil to melt.

While the burgers cook, combine sour cream, horseradish and mustard into small bowl. Set cheeseburgers on bun bottoms, top with criss-cross of bacon, lettuce leaves, red onion and special sauce, set bun tops in place.

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