Recipe by RSL
From the April/May 2006 issue of Every Day with Rachael Ray. Tried these tonight and they were fabulous, so wanted to post them so I didn't lose the recipe. Enjoy! These are NOT as difficult as the recipe sounds.
- 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 See How It's Made
- In large skillet over medium heat, cook bacon until crisp, about 4-5 minutes. Remove from pan and drain on paper towel lined plate.
- Discard all but about 1 T. of the bacon drippings.
- Chop 1/4 of an onion finely, then slice the other 1 3/4 onions.
- Sweat the chopped onion in the reserved bacon drippings for 2-3 minutes. Remove from pan and combine with the bacon.
- 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.
- While the onions are sweating, combine the sirloin, Worcestershire, hot sauce, grill seasoning, and the bacon/onion mixture. Form into 4 equal-sized patties.
- Cook burgers, covered, in skillet, about 4 minutes per side for medium-rare and 6 minutes per side for medium-well.
- Place a slice of cheese on each burger and cover over low heat to melt the cheese.
- Stir steak sauce into the cooked sliced onions.
- Toast the buns if desired.
- Serve burgers with the smothered onions on a toasted bun.
- *NOTE* I served these without the buns and enjoyed them that way also. Just topped the burgers with the smothered onions and left the bun out of the equation.