Double Pork, Double Cheese Burgers

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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)
•  arugula
• 4  tomatoes, slices

Directions

1. In a skillet, cook the bacon over moderate heat, stirring until cooked through, about 3 minutes.
2. Transfer the bacon to paper towels to drain and let cool.
3. In a large bowl, mix the bacon with the ground pork, garlic, thyme, salt and pepper.
4. Shape into four 1-inch-thick patties.
5. Light a grill.
6. Drizzle the onion slices with olive oil and grill over moderately high heat until lightly charred, about 2 minutes per side.
7. Transfer to a platter.
8. Brush the cut sides of the buns with the melted butter and grill, cut sides down, until toasted, about 1 minute.
9. Turn and grill for 30 seconds longer.
10. Transfer the buns to the platter.
11. Grill the burgers until charred outside and cooked through, about 5 minutes per side.
12. Arrange 2 Camembert slices and a Gorgonzola slice on each burger and cook until the cheese is melted, 1 minute.
13. On the bottom halves of the buns, layer the arugula, tomato, burgers and grilled onion.
14. Close the burgers and serve.
15. *The burgers can be refrigerated overnight. Bring to room temperature before grilling.