Miles and I went to a friend’s house for Labor Day and had the best grilled burgers. We took home a couple of burgers and ate them later the same evening. Two days later, we’re still craving burgers, so I decided to make bacon cheeseburgers with caramelized onion. I won’t lie, I usually phone it in when I make burgers at home. I save “fancy” burgers for when I go out, but this evening I was feeling like crafting, or make an attempt at crafting a decent burger. And I was going to make my own French fries.
I’m so glad I put in the extra effort! The burgers and fries were great. I even got another two thumbs up from Miles. He even ate the one burger we had left over. I finally made a good, juicy burger, and the onions caramelized nicely and quickly. I didn’t even have to cheat with a little sugar. And the fries were awesome. I tried making twice cooked French fries. They took a bit of effort, but it was well worth it. The fries were nice and crispy on the outside and soft on the inside. I can’t take credit for the fries. I found the article/recipe on bon appetit. You can get that recipe here.
Now, my biggest challenge will be to work on that last minute dinner success food photography!!!
- 1 pound ground chuck 80/20 (you’ll want the fat for a juice burger)
- salt and pepper to taste
- 2 tablespoons butter
- 6 slices of your favorite bacon, cooked firm, but not chewy
- 3 slices of your favorite cheese (I happened to have munster on hand)
- 3 sesame buns, or your favorite hamburger buns
- 1 medium vidalia onion sliced thin
- Melt one tablespoon of butter in a medium sauce pan over medium heat. Add the onion and make sure it’s coated with the butter. Feel free to add another smidge of butter if you like. Check on the onions every 5 to 7 minutes, stirring occasionally and scrapping any bits that may be on the bottom. Continue to cook the onions until they turn a golden brown, but not dark. You don’t want them to burn. The entire process took me about 30 minutes.
- Divide the meat into three portions. Working with 1 portion at a time, cup them gently and form a ball. Be careful not to pack the meat too tightly. Press gently to form a patty and place on a plate. Repeat with the other burgers. Sprinkle the top of the burgers with salt and pepper.
- Heat a griddle pan (it’s all I have, but feel free to use a griddle for those nice marks) over medium high heat. Add the butter and allow to melt. Place the burgers on the griddle salt and pepper side down. Sprinkle more salt and pepper on the top side of the burgers. Cook for about 5 minutes and then flip. Press the burgers gently to flatten and allow them to brown on the other side. Cook for about 5 minutes more. Place a slice of cheese on the burgers and cover with a dome lid allowing the cheese to melt. In the meantime, toast the buns in the broiler. The melty cheese and toasty buns should be ready at the same time.
- Assemble the burgers with lettuce, bacon and your favorite condiments.