Spicy Beef & Pork Burgers with Bacon-Barbecued Onions

(from Lucianolinda’s recipe box)

Source: Rachel Ray magazine

Serves 4 people

Categories: Sandwiches- Burgers- Wraps

Ingredients

  • Barbecued Onions:
  • 1/2 Tbsp. olive or canola oil
  • 8 slices lean smoky bacon, chopped
  • 4 large sweet onions, halved lengthwise and sliced
  • 1 large bay leaf
  • Salt and coarse pepper
  • 2 cloves garlic, chopped
  • 1/2 cup chicken or turkey stock
  • 1/4 cup ketchup
  • 2 Tbsp. (packed) brown sugar
  • 2 Tbsp. cider vinegar
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. spicy brown or Dijon mustard
  • 1 tsp. Tabasco or other hot sauce
  • Beef & Pork Burgers
  • 1 lb. ground beef (80% lean)
  • 1 lb. ground pork
  • Kosher salt and coarse pepper
  • 3-4 Tbsp. grated onion and its juice
  • About 3 Tbsp. Worcestershire sauce
  • 2 cloves garlic, grated
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp. ground coriander
  • 1 1/2 tsp. smoked paprika
  • Olive oil or canola oil
  • 4 slices sharp white cheddar (optional)
  • Lettuce leaves and sliced pickles, for garnish
  • 4 Kaiser or other burger rolls, halved an lightly toasted

Directions

  1. In a medium skillet, heat the oil over medium. Add the bacon and cook, stirring occasionally, until crispy at the edges, about 5 minutes. Transfer the bacon to a plate. Pour off all but 2 Tbsp. drippings. Add the onions and bay leaf; season with pepper. Cook until the onions are tender, about 5 minutes. Add the garlic and cook, stirring occasionally, until the onions are light golden and just beginning to caramelize, about 15 minutes.

  2. Stir in the stock, ketchup, brown sugar, vinegar, Worcestershire, mustard and hot sauce. Simmer over low het, stirring often, until the mixture thickens a bit, about 3 minutes. Keep warm over low heat, adding a splash of water if it gets too thick. Season with salt and more hot sauce, if desired. Just before serving, stir in the bacon and discard the bay leaf.

  3. In a large bowl, combine the ground meats; season with kosher salt and coarse black pepper. Add the onion and juiced, Worcestershire, garlic, cumin, coriander and paprika; drizzle with a little oil, hen mix to combine. Form 4 large patties (thinner in the centers for even cooking).
  4. Place the lettuce and pickles on the bun bottoms. Add the patties, a mound of bacon-barbecued onions and the bun tops.

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