Categories: Ground Beef, Hamburgers, Main Dish, Rachael Ray

Ingredients

• 8 slices bacon
• 1 1/2 lbs lean ground beef
• 1 shallot, finely chopped
• 1/3 cup finely chopped fresh parsley
• salt and pepper
• extra virgin olive oil, for drizzling (EVOO)
• 2 tablespoons butter
• 2 tablespoons flour
• 2 tablespoons Worcestershire sauce
• 1 tablespoon mustard
• 1 teaspoon hot sauce
• 3/4-1 cup stout beer, such as Guinness
• 1 lb shredded cheddar cheese
• 8 slices pumpernickel bread
• 1 bunch watercress, chopped
• 4 slices beefsteak tomatoes
• salt and vinegar potato chips, for serving

Directions

1. Preheat the oven to 350°. Bake the bacon on a broiler pan until crisp, 15 minutes. Preheat the broiler.

2. In a bowl, combine the beef, shallot and parsley; season with salt and pepper. Form into 4 patties.

3. In a nonstick skillet, heat a drizzle of EVOO over high heat. Add the patties and cook for 3 minutes on each side for medium-rare.

4. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook until light brown, 3 minutes. Stir in the Worcestershire sauce, mustard and hot sauce.

5. Whisk in the stout and cook until thickened, 1 to 2 minutes. Lower the heat and stir in the cheese until smooth.

6. Arrange the pumpernickel slices on a baking sheet and toast both sides.

7. Pour the sauce over the toasts; broil until the cheese is bubbly, about 2 minutes.

8. Place a patty on each of 4 slices, cover each with a handful of watercress, crisscross with 2 bacon slices and top with a slice of tomato; season with salt and pepper.

9. Cover with the remaining toasts, cheesy side down. Serve with a pile of potato chips.

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