Prep 20 mins
Cook 15 mins
Food and Wine Magazine, June /07 edition. "These burgers pair well with the crisp, coriander-inflected Lagunitas Brewing Company’s Sonoma Farmhouse Saison, modeled after the widely distributed Belgian beer Saison Dupont—also a great match." Chef Sang Yoon will almost always choose ale over Riesling and this is one of his beer-friendly recipes.
- 1⁄2 cup finely chopped bacon
- 1 1⁄2 lbs ground pork
- 1 large garlic clove, minced
- 2 teaspoons finely chopped thyme
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground pepper
- 4 slices red onions (1/2-inch thick)
- olive oil, for drizzling
- 4 hamburger buns or 4 ciabatta rolls
- 2 tablespoons unsalted butter, melted
- 6 ounces camembert cheese, cut into eight slices (1/3-inch-thick)
- 2 ounces gorgonzola, cut into four slices (1/3-inch-thick)
- 4 tomatoes, slices
- In a skillet, cook the bacon over moderate heat, stirring until cooked through, about 3 minutes.
- Transfer the bacon to paper towels to drain and let cool.
- In a large bowl, mix the bacon with the ground pork, garlic, thyme, salt and pepper.
- Shape into four 1-inch-thick patties.
- Light a grill.
- Drizzle the onion slices with olive oil and grill over moderately high heat until lightly charred, about 2 minutes per side.
- Transfer to a platter.
- Brush the cut sides of the buns with the melted butter and grill, cut sides down, until toasted, about 1 minute.
- Turn and grill for 30 seconds longer.
- Transfer the buns to the platter.
- Grill the burgers until charred outside and cooked through, about 5 minutes per side.
- Arrange 2 Camembert slices and a Gorgonzola slice on each burger and cook until the cheese is melted, 1 minute.
- On the bottom halves of the buns, layer the arugula, tomato, burgers and grilled onion.
- Close the burgers and serve.
- *The burgers can be refrigerated overnight. Bring to room temperature before grilling.