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Blue Cheese and Bacon Burgers with Red Onion

Jamie Purviance

Fuel Type: Gas
  • People

    Serves 4

  • Prep Time

    25 min.

  • Grilling Time

    8 to 10 min.

Ingredients
Instructions

the Ingredients

20151023095353 Row Redmeat 64
  • 4 slices bacon
  • 680 grams ground chuck (80% lean)
  • 1 teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper
  • ½ teaspoon granulated garlic
  • 1 medium red onion, cut crosswise into 4 slices, each about 8 millimeters thick
  • Extra-virgin olive oil
  • 4 hamburger buns, split
  • Dijon mustard
  • 4 leaves butter lettuce
  • 4 tablespoons crumbled blue cheese, such as Gorgonzola

Instructions

  • In a large skillet over medium heat on the stove, fry the bacon until crisp, about 10 minutes, turning occasionally. Drain the bacon on a plate lined with a paper towel.
  • Prepare the grill for direct cooking over medium-high heat 200º to 260ºC).
  • Mix the ground chuck, salt, pepper, and granulated garlic. Gently form four patties of equal size, each about 18 millimeters thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimeters wide in the center of each patty to prevent them from doming as they cook.
  • Brush the cooking grates clean. Brush the onion slices on both sides with oil, and then grill over direct medium-highheat, with the lid closed, until charred and caramelized on both sides, 6 to 8 minutes, turning once or twice. At the same time, grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness, 8 to 10 minutes, turning once. During the last 30 seconds of grilling time, toast the buns, cut side down, over direct heat.
    Brush the cooking grates clean. Brush the onion slices on both sides with oil, and then grill over direct medium-highheat, with the lid closed, until charred and caramelized on both sides, 6 to 8 minutes, turning once or twice. At the same time, grill the patties over medium-high heat, with the lid closed, until cooked to medium doneness, 8 to 10 minutes, turning once. During the last 30 seconds of grilling time, toast the buns, cut side down, over direct heat.
  • To assemble the burgers, spread the tops and bottoms of the buns lightly with mustard. Build each burger on a bun with lettuce, 1 tablespoon of the cheese, a patty, a strip of bacon (cut in half), and an onion slice. Serve warm.

Let's Gear Up

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