Better Burger Recipes

Tasters John Guattery, seated, with Tom Meyer and J. Scott Webster, right, found some favorites among the prepared burgers -- and some to avoid. "Nothing has more flavor per square inch than bacon," Meyer said. (By Jahi Chikwendiu -- The Washington Post)

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Wednesday, August 31, 2005

Cheddar and Bacon Burger

Makes 6 burgers

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 cup 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 sauté 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.

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