Categories: Burgers
Ingredients
- 10 slices smoky bacon, 2 of them chopped
- 1 tbsp. olive oil
- 1 small onion, finely chopped
- 3/4 lb. ground chuck
- 3/4 lb. ground sirloin
- 2 tbsp. Worcestershire
- Salt and pepper
- 1/2 bottle Guiness
- 1/2 lb. sharp aged white cheddar cheese, sliced
- 1/2 cup sour cream
- 1 tbsp. prepared horseradish
- 3 tbsp. grainy mustard
- 4 Kaiser rolls or crusty rolls, split open
- 8 red leaf lettuce leaves
- 1 red onion, sliced
Directions
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eheat the oven to 350.
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Arrange the 8 whole slices of bacon on a slotted broiler pan and bake until crisp, 15 to 20 minutes.
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Place a large skillet over medium heat with the olive oil.
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While the pan is still cold, add the chopped bacon. Cook the bacon as the pan heats up until crispy and golden brown, 3 to 4 minutes. When the bacon is crispy, add the onions and continue cooking until tender, 5 to 6 minutes more. Using a slotted spoon to drain off the excess oil, transfer the mixture to a large mixing bowl and cool. Reserve the pan drippings.
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Reheat the skillet to medium-high heat. Combine the ground meat with the cooled bacon and onions, the Worcestershire, and salt and pepper and form 4 large patties, thinner at the center and thicker at the edges for even cooking. Add the patties to the hot drippings and cook 10 minutes for pink centers, turning once. About a minute after the burgers have been flipped, add the beer to the skillet. In the last minute, top the burgers with cheese and tent with foil to help melt the cheese.
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While the burgers cook, combine the sour cream, horseradish, and mustard in a small bowl.
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Set the cheeseburgers on the roll bottoms, top with a criss-cross of bacon, garnish with lettuce leaves, red onion and horseradish sauce, then set the roll tops in place.