Choose a smoky, full-flavored bacon for this burger, which takes a traditional topping and mixes it right into the meat.
The cheese in the burger helps form a crusty exterior, adding another layer of flavor.
- 2 ounces smoked bacon (2 slices of thick-cut bacon), diced
- 1/2 diced onion
- 1 1/2 pounds ground beef, preferably chuck or sirloin
- Freshly ground black pepper
- 1/2 cup (2 ounces) shredded cheddar cheese
- Nonstick spray oil or vegetable oil, if needed
In a small saute pan over medium heat, cook the diced bacon until the fat renders out. Do not allow the bacon to crisp. Add the onion, reduce the heat to medium-low and cook until the onion pieces are translucent and have softened. The bacon should still be soft. Using a slotted spoon, transfer the mixture to a plate to cool. Discard excess fat.
In a medium bowl, combine the cooled bacon-onion mixture, the beef, pepper to taste and the cheddar cheese. Be careful not to overwork the meat; mix the ingredients just enough to combine them. Divide the mixture into 6 portions and form each into a patty about 3/4 inch thick.
Saute, broil or grill to desired doneness, turning once, about 8 to 10 minutes for medium. If sauteing, spray the pan or griddle with a nonstick oil spray or lightly coat it with oil. The cheese in the burger will make the outside crusty, and the burger might stick even in a nonstick pan.
Adapted from former Food section recipe editor Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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