A 1 Bacon Onion Burgers Recipes

Steps:

• Place 1/3 cup barbecue sauce in a small bowl. Crumble beef over barbecue sauce and mix well. Shape into four patties., In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. In another skillet, saute onion in 2 tablespoons butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 20-25 minutes or until golden brown., Spread buns with remaining butter; set aside. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted., Place buns, cut side down, on grill for 1-2 minutes or until toasted. Spread buns with barbecue sauce; serve burgers on buns with onion and bacon.

Steps:

• In a large mixing bowl, mix together the ground beef, salt, black pepper, barbeque sauce and garlic powder using your hands. Taking a small handful at a time (approximately 1/4 pound), shape into 12 patties. Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown. Mix together onions and bacon in a small bowl.
• Prepare a grill or large skillet for medium heat.
• As the grill heats, pull beef patties out of the refrigerator; top 6 of the patties with 1- 1/2 tablespoons of the bacon and onion mixture each, and sprinkle with shredded cheese. Top each with one of the remaining patties and press the edges together to seal.
• Grill or pan fry the stuffed and sealed patties until cooked through, 2 to 3 minutes per side. Serve on hamburger buns with condiments of your choice.

Steps:

• Heat a skillet over medium heat. Add butter and oil; heat until butter is melted. Add onion and garlic. Cook until onion is soft and translucent, about 5 minutes.
• Meanwhile, divide ground meat into 4 portions and shape into patties. Season with salt and seasoning.
• Heat a large skillet or flat-top over medium-high heat for a few minutes. Place patties into the hot skillet and smash with a spatula or bacon press. Hold patties down for 30 seconds, then cover each patty with some of the cooked onion. Cook for 2 minutes. Carefully flip burgers, making sure to scrape the browned bits off the skillet.
• Press down on the flipped patties to sink the onions into the meat.
• Meanwhile, add sliced mushrooms to the skillet used for the onion and cook until softened, about 5 minutes.
• Season patties with salt and pepper and place a slice of cheese on each. Cook until burgers have reached the desired doneness, 2 to 4 minutes more. Top each patty with leftover onion and mushrooms and serve on buns.

Steps:

• Preheat grill to medium.
• In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.

Steps:

• For the bacon jam: Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned and crisp and the fat has rendered out. Allow to cool, then chop the bacon.
• In the same pan with the bacon drippings, add the onions and cook, stirring occasionally, until slightly softened. Add the brown sugar, vinegar and thyme; bring to a simmer. Reduce the heat to low and cook until the liquid is absorbed and the mixture has thickened to a jam-like consistency, about 20 minutes. Stir in the bacon; remove from the heat.
• For the burger: Divide the beef into 4 equal portions and form into burger patties. Sprinkle both sides of each patty with salt and pepper.
• Heat the oil in a pan or griddle over high heat. Cook the patties until golden brown and slightly charred on the first side, about 3 minutes. Flip over the patties and cook until golden brown and slightly charred on the second side or to the desired degree of doneness, about 4 minutes for medium-rare. Add 1 slice of American cheese and 1 slice of Cheddar to the top of each patty during the last minute of cooking, then top the pan with a basting cover or tent the patties with aluminum foil to melt the cheese.
• Coat the bottom of the buns with mayo. Put the patties on the mayo-coated buns and top with the arugula and bacon jam. Sandwich the burger together with the tops of the buns and serve immediately.

Steps:

• Bake onion rings according to package directions. Meanwhile, in a large bowl, combine beef, garlic salt and pepper; mix lightly but thoroughly. Shape into six 3/4-in.-thick patties., In a large nonstick skillet, cook burgers over medium heat 5-7 minutes on each side or until a thermometer reads 160°, adding cheese during the last minute of cooking. Serve on buns with barbecue sauce, bacon, onion rings and toppings as desired.