Categories: Burgers
Ingredients
- 1 tbsp. olive oil, plus more for drizzling
- 3 tbsp. butter, at room temp
- 2 large or 3 medium onions, quartered and thinly sliced
- Salt and black pepper
- 1/2 cup beef consomme or beef stock
- 1 cup sour cream
- 8 slices meaty bacon
- 1 1/2 -2 lbs. ground beef
- Kosher salt and black pepper
- 2 tbsp. Worcestershire
- 4 slices Swiss cheese
- 4 slices white American cheese
- 4 brioche or potato burger buns, split
- 2 tbsp. Dijon
- Pickle relish or sliced sandwich-size pickles
- Leaf lettuce or little gem leaves
Directions
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Preheat the oven to 375. In a large skillet, heat 1 tbsp. oil over medium. Add 1 tbsp. butter; when it melts, add the onions, season with salt and pepper and cook, stirring occasionally, until deep golden brown, 30-35 minutes. Transfer to a medium bowl and mix in the consomme; let cool. Mix in the sour cream.
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Meanwhile, arrange the bacon in a single layer on a slotted broiler pan or on a wire rack set inside a rimmed baking sheet. Bake until very crispy, about 30 minutes. Cut the bacon in half crosswise. Preheat the broiler.
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In another medium bowl, season the beef with kosher salt and black pepper; mix in the Worcestershire sauce. Form into 4 patties (thinner in the centers for even cooking).
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Heat a cast-iron skillet over medium-high. Drizzle the skillet with oil, add the patties and cook 7-8 minutes, turning occasionally. Top each patty with 1 slice each of Swiss and American cheese during the last minute or two of cooking; tent loosely with foil to melt the cheese.
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Toast the buns under the broiler until golden brown, about 2 minutes.
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In a small bowl, mix the mustard and remaining 2 tbsp. butter; spread over the bun bottoms. Top each with relish or pickles, lettuce, a cheeseburger and 4 half-slices of crispy bacon so every bite gets an even amount of bacon. Slather the bun tops with onion sauce and set in place.