Double-bacon burgers with maple-Worcestershire onions

Rachael Ray

Serves: 4

• 12 slices smoked bacon
• EVOO, for drizzling
• 2 Tbsp butter
• 1 large onion, chopped or thinly sliced
• Coarse salt and coarse black pepper
• 1/2 c cloudy apple cider
• 1/4 c dark amber maple syrup
• 3 Tbsp Worcestershire sauce
• 1  1/2 lbs ground beef sirloin
• 2 Tbsp grainy Dijon mustard
• 8 large, thin slices gruyere or sharp cheddar
• 4 brioche buns, split

Preheat oven to 375. Arrange 8 slices bacon on a broiler pan and bake until crisp, 12 to 15 minutes. Finely chop the remaining bacon.

In a skillet, heat a drizzle of EVOO over medium-high heat. Add the butter to melt. Add the onion; season with salt and pepper. Cook until softened, about 15 minutes. Add the cider, maple syrup and Worcestershire and simmer at a rapid but controlled bubble, stirring frequently, for 8 to 10 minutes.

In a bowl, combine the beef, chopped bacon, mustard and lots of pepper. Form into 4 patties thinner at the center than at the edges for even cooking. Drizzle with EVOO and season with salt. Preheat a cast-iron skillet over medium-high heat. Add the burgers and cook for 5 minutes on the first side. Flip and cook for 3 to 4 minutes on the other side for medium doneness. In the last minute or so, top each burger with 2 slices of cheese to melt.

Serve the burgers on the buns, each topped with 2 slices of crisp bacon and some of the maple onions.

*Chef’s note: I may have said it before, but Ms. Ray seriously knows how to do burgers. This combo was DELICIOUS. I left the bacon out of the burger patty and used wheat buns; you don’t miss the alternative if you season the beef well. I also, once again, had no cider and improvised with apple juice and a Tbsp of apple cider vinegar. The onions really are not too sweet when paired with the salty bacon. YUM.