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
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Preheat the oven to 350°. Bake the bacon on a broiler pan until crisp, 15 minutes. Preheat the broiler.
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In a bowl, combine the beef, shallot and parsley; season with salt and pepper. Form into 4 patties.
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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.
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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.
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Whisk in the stout and cook until thickened, 1 to 2 minutes. Lower the heat and stir in the cheese until smooth.
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Arrange the pumpernickel slices on a baking sheet and toast both sides.
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Pour the sauce over the toasts; broil until the cheese is bubbly, about 2 minutes.
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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.
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Cover with the remaining toasts, cheesy side down. Serve with a pile of potato chips.