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
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In large skillet over medium heat, cook bacon until crisp, about 4-5 minutes. Remove from pan and drain on paper towel lined plate.
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Discard all but about 1 T. of the bacon drippings.
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Chop 1/4 of an onion finely, then slice the other 1 3/4 onions.
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Sweat the chopped onion in the reserved bacon drippings for 2-3 minutes.
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Remove from pan and combine with the bacon.
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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.
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While the onions are sweating, combine the sirloin, Worcestershire, hot sauce, grill seasoning, and the bacon/onion mixture. Form into 4 equal-sized patties.
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Cook burgers, covered, in skillet, about 4 minutes per side for medium-rare and 6 minutes per side for medium-well.
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Place a slice of cheese on each burger and cover over low heat to melt the cheese.
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Stir steak sauce into the cooked sliced onions.
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Toast the buns if desired.
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Serve burgers with the smothered onions on a toasted bun.