Recipe: Monster Onion Bacon Burgers (pics)

[PatioDaddio]

Monster Onion Bacon Burgers

Last night I had a request from my wife. She asked for burgers with
grilled onions and jack cheese, and with a side of sweet potato fries.
I was happy to oblige, and I added bacon. That's very rarely a bad
move.



OK, a burger is a burger, right? Wrong! A burger is only as good as what
it's made of. My blend of choice is half sirloin and half chuck. I've found
this to be a great mix of flavor and juiciness. If you can't find or identify
either of these, ask your butcher. The right meat really does make all the
difference. I always shoot for a final blend of about 20% fat. Lean burgers
are just not good. Sorry, but that's just a fact. Not only does fat equal
flavor, but it also equals "Man, this is a juicy burger!"

Ingredients
4 large Burger buns
4 slices Colby-Jack cheese
1/2 lb Ground sirloin
1/2 lb Ground chuck
1/2 cup Cooked bacon, crumbled
1 Tbsp Canola oil
1 medium Yellow onion, diced to 1/2"
2 tsp Garlic salt
2 tsp Black pepper, ground fresh

Method
Combine the beef in a large mixing bowl.

Use your hands to mix the meat well. Yes, it's messy.

Note: You want to mix the meat just enough to combine the two cuts
evenly. To avoid tough burgers, don't over-mix it until it goes to a pasty
consistency.

Divide the meat into four equal portions (I use a scale) and form them into
evenly-sized patties (about 1/2" thick and six inches in diameter).

Sprinkle both sides of each patty with the garlic salt and pepper.

Use your index finger to put a hole in the center of each patty and set
them aside.



Note: The hole helps the burger maintain its flat shape, and not swell in
the center and become a meatball.

Heat a medium saute pan over medium-high heat.

Add the oil to the pan and let it heat for one minute.

Add the onions to the pan and saute them, mixing often, until they are
translucent and just starting to brown on the edges.

Tasty Tip: A splash of whiskey added to the onions will add another great
flavor dimension.

Add the cooked bacon to the pan, mix well, and remove from the heat.

Start your grill and prepare for direct and indirect cooking (heat to one
side) over a medium-hot fire (375-400º).

Grill the burgers over direct heat for four minutes.

Flip the burgers and cook them another four minutes.

Move the burgers to the cooler side of the grill and top each with a slice of
cheese.

Toast the buns over direct heat.

Top each burger with a healthy portion of the sauteed onion and bacon
mixture.

Serve and enjoy!

-----
John

[brewman114]

Late supper? Wow those look DELICIOUS!!! I might have to try that on the UDS I am building tomorrow night if I get it done in time.

[bigabyte]

Those look fantastic! I like blending sirloin as well to add some extra beefy flavor to the juicy chuck, it makes quite a difference I think.

[LM600]

A couple of years ago I made a few quid on some shares (we're talking tens of pounds here not hundreds or thousands...I'm no City trader!!!!)
So, anyway with my new found wealth, did I pump it back into more stock? did I spend it on little bit's 'n' pieces that you need but never get round to buying? No!, I went to the butchers and had him mince up some aged rump, aged ribeye and onglet for me....I then turned this delectable mix into burgers, let them rest overnight...and they were GOOOOOD!!!
The rump gave it some chewiness (in a good way), the ribeye the fat and the onglet a lovely 'beefy' flavour.

Man, I have burgers that I made out of regular supermarket mince for dinner tonight....now I have reminded myself of these beauties tonight's efforts will no doubt have me whining like a 12 year old girl with a skinned knee for some more rump, ribeye and onglet 'specials'!!!!

[sterlingsmoker]

Now that's some fine lookin burgers right there! Great lookin pics as well!

[Redhot]

Beautiful John! But how did you do your sweet potato fries? I've done sweet potato fries several times and mine never looked like that! So crispy looking...so please, please please give it up - how'd you do 'em? And those burgers look absolutley sinful BTW! I can see why your wife would request them!

[Smokinrubcom]

Originally Posted by PatioDaddio

Monster Onion Bacon Burgers

Last night I had a request from my wife. She asked for burgers with
grilled onions and jack cheese, and with a side of sweet potato fries.
I was happy to oblige, and I added bacon. That's very rarely a bad
move.



OK, a burger is a burger, right? Wrong! A burger is only as good as what
it's made of. My blend of choice is half sirloin and half chuck. I've found
this to be a great mix of flavor and juiciness. If you can't find or identify
either of these, ask your butcher. The right meat really does make all the
difference. I always shoot for a final blend of about 20% fat. Lean burgers
are just not good. Sorry, but that's just a fact. Not only does fat equal
flavor, but it also equals "Man, this is a juicy burger!"

Ingredients
4 large Burger buns
4 slices Colby-Jack cheese
1/2 lb Ground sirloin
1/2 lb Ground chuck
1/2 cup Cooked bacon, crumbled
1 Tbsp Canola oil
1 medium Yellow onion, diced to 1/2"
2 tsp Garlic salt
2 tsp Black pepper, ground fresh

Method
Combine the beef in a large mixing bowl.

Use your hands to mix the meat well. Yes, it's messy.

Note: You want to mix the meat just enough to combine the two cuts
evenly. To avoid tough burgers, don't over-mix it until it goes to a pasty
consistency.

Divide the meat into four equal portions (I use a scale) and form them into
evenly-sized patties (about 1/2" thick and six inches in diameter).

Sprinkle both sides of each patty with the garlic salt and pepper.

Use your index finger to put a hole in the center of each patty and set
them aside.



Note: The hole helps the burger maintain its flat shape, and not swell in
the center and become a meatball.

Heat a medium saute pan over medium-high heat.

Add the oil to the pan and let it heat for one minute.

Add the onions to the pan and saute them, mixing often, until they are
translucent and just starting to brown on the edges.

Tasty Tip: A splash of whiskey added to the onions will add another great
flavor dimension.

Add the cooked bacon to the pan, mix well, and remove from the heat.

Start your grill and prepare for direct and indirect cooking (heat to one
side) over a medium-hot fire (375-400º).

Grill the burgers over direct heat for four minutes.

Flip the burgers and cook them another four minutes.

Move the burgers to the cooler side of the grill and top each with a slice of
cheese.

Toast the buns over direct heat.

Top each burger with a healthy portion of the sauteed onion and bacon
mixture.

Serve and enjoy!

-----
John

1/2 pound of sirloin and 1/2 pound of chuck = 1 pound of round :)
Sirloin is 90/10 - chuck is 80/20 and round is 85/15

[blackdog043]

That looks Great, John.

[Mister Bob]

Outstanding food and photos, as usual! That burger has me drooling!

[Shotgun smokers]

John, those look fantastic!!

[SmokinAussie]

John, you should enter that in the "Pub Grub" TD!

I sure would hit that! In fact, i just got some steak out of the fridge and I'm gonna make that tonight.

Cheers!

Bill

[PatioDaddio]

Originally Posted by Redhot

Beautiful John! But how did you do your sweet potato fries? I've done sweet potato fries several times and mine never looked like that! So crispy looking...so please, please please give it up - how'd you do 'em?

Two words: deep fry I used Alexia frozen sweet potato fries.

Originally Posted by Smokinrubcom

1/2 pound of sirloin and 1/2 pound of chuck = 1 pound of round :) Sirloin is 90/10 - chuck is 80/20 and round is 85/15

Yes, but it's also about flavor and tenderness, not just fat percentage.

Thanks for your continued support and gracious comments.

John

[Brewer]

I'm speechless...

[Phyphor]

Outstanding looking burgers!!!

[leanza]

John, as usual you got it together. Lovely.