Categories: Burgers
Ingredients
- 2 tbsp. butter
- 2 onions, chopped
- 1 bay leaf
- Salt and black pepper
- 2 Honeycrisp or Gala apples, peeled and chopped
- 1/4 cup pure maple syrup
- 2 tbsp. fresh thyme leaves, finely chopped
- 1/8 tsp freshly grated nutmeg
- 1/2 cup Dijon
- 12 slices meaty smoked bacon
- 1 1/2 lb. ground beef
- 2 tbsp. Worcestershire
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tsp granulated garlic
- 1 tbsp. vegetable oil
- 8 oz. sharp white cheddar, sliced or crumbled
- 4 brioche buns, lightly toasted
- Sliced bread-and-butter pickles
Directions
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Preheat the oven to 400. In a medium skillet, melt the butter over medium heat. Add the onions and bay leaf; season with salt and pepper. Cook, stirring occasionally, until the onions soften, about 15 minutes; reduce heat if the onions begin to brown. Add 1/2 cup water. Increase heat a bit. Cook, stirring often, until the onions are golden, about 15 minutes. Add the apples, maple syrup, thyme and nutmeg. Cook, stirring often, until the apples soften, 10-15 minutes. Stir in the Dijon. Remove the relish from heat.
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Meanwhile, arrange the bacon on a slotted broiler pan or on a wire rack set inside a baking sheet lined with foil. Bake until very crisp, about 20 minutes.
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Heat a large cast-iron skillet over medium-high.
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In a medium bowl, mix the ground beef, Worcestershire, black pepper, white pepper and granulated garlic; season with salt. Form into 4 patties.
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Add the oil to the skillet. Add the patties; cook, turning occasionally, until cooked through, 7-8 minutes. Top with the cheese. Turn off heat. Tent the skillet with foil until the cheese melts, about 2 minutes.
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Arrange some pickles on the bun bottoms. Top with the burgers, bacon and apple-onion relish. Set the bun tops in place.