Categories: Hamburgers, Main Dish, Rachael Ray

Ingredients

• 6 slices smoked bacon, cut into 1/2 inch pieces
• 3 tablespoons extra virgin olive oil
• 2 yellow onions
• 1 1/2 lbs ground sirloin
• 2 teaspoons Worcestershire sauce
• 1 teaspoon hot sauce
• 1 tablespoon grill seasoning (like McCormick Montreal Steak Seasoning)
• 4 crusty kaiser rolls, split
• 4 slices smoked gouda cheese
• 1/4 cup steak sauce (like A1)

Directions

1. In large skillet over medium heat, cook bacon until crisp, about 4-5 minutes. Remove from pan and drain on paper towel lined plate.

2. Discard all but about 1 T. of the bacon drippings.

3. Chop 1/4 of an onion finely, then slice the other 1 3/4 onions.

4. Sweat the chopped onion in the reserved bacon drippings for 2-3 minutes.

5. Remove from pan and combine with the bacon.

6. Coat pan with the olive oil and drop in the sliced onions. Let sweat until soft and slightly browned, about 10 minutes. Remove and place in bowl; keep warm.

7. While the onions are sweating, combine the sirloin, Worcestershire, hot sauce, grill seasoning, and the bacon/onion mixture. Form into 4 equal-sized patties.

8. Cook burgers, covered, in skillet, about 4 minutes per side for medium-rare and 6 minutes per side for medium-well.

9. Place a slice of cheese on each burger and cover over low heat to melt the cheese.

10. Stir steak sauce into the cooked sliced onions.

11. Toast the buns if desired.

12. Serve burgers with the smothered onions on a toasted bun.

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