By 
With sautéed onion and topped with a spicy ketchup.
Bacon & Fontina Cheese Burger
Ingredients
- 1 pound ground beef or sirloin
- Kosher salt & fresh cracked black pepper
- 8 slices thick cut bacon
- 1 tablespoon vegetable oil
- 1 large white onion
- 4 slices fontina cheese if you're getting the cheese from the deli counter I would get 8 slices and use 2 on each burger. If you're buying a block I would cut them into 1/4 inch thick slices.
- 4 challah bread rolls or brioche works well here too!
- 1/4 cup ketchup
- 1/2 tablespoon Sriracha
To make the spicy ketchup:
- Mix about 1/4 cup ketchup with 1/2 tablespoon of Sriracha -- if you don't like spicy start off with less Sriracha and just taste as you go until you get the right mix
Instructions
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Form 4 burger patties and season liberally with salt and pepper on the outside.
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Tip: I don't believe in messing with quality meat so I never add any egg or breadcrumbs to my burgers...just be liberal with the salt and pepper and you'll get all the natural taste you need!
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Cook the bacon and place aside on paper towels to remove excess grease. Slice the onion so you get 4 thick slices. In the same pan using the leftover grease from the bacon, add your sliced onions and cook until they're slightly browned on each side. Set aside.
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In a cast iron skillet (or sauté pan) add about 1/2 tablespoon of vegetable oil. When the skillet is hot--add patties.
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Tip: When cooking burgers, do NOT push down on them--all you'll get is dry burgers. Don't worry...you will get a great sear if you leave them alone!
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Cook on one side for about 3 minutes, then 4 minutes on the other side for a medium rare or longer to your desired temperature. One minute BEFORE the burger is done, add the cheese and pour about a spoonful of water into the pan and cover--this will create steam and melt the cheese to perfection!
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Assemble each burger with one slice of onion, 2 slices of bacon and a drizzle of the spicy ketchup.
Recipe Notes
Tip: I don't believe in messing with quality meat so I never add any egg or breadcrumbs to my burgers...just be liberal with the salt and pepper and you'll get all the natural taste you need!
Tip: When cooking burgers, do NOT push down on them--all you'll get is dry burgers. Don't worry...you will get a great sear if you leave them alone!
