Notes
- Caramelizing the onions is the most time intensive part of the recipe (~35 minutes). Without them, this recipe is quick and easy.
INGREDIENTS
- Ground beef (80/20; 70/30)
- Brioche buns
- Bacon (1 strip per burger)
- Yellow Onion (1)
- Olive oil
- Butter
- Sugar (1 tsp)
- Salt & Pepper
- Worcestershire sauce
- Balsamic vinegar
- Avocado oil (high smoke point oil)
- American cheese
- Baby Dill Pickle (1 sliced for garnish)
Sauce Ingredients
- Ketchup (3 tbsp)
- Mayo (4 tbsp – I have been using Kewpie)
- Dijon (1 tsp)
- Hot sauce (to taste)
- Baby Dill Pickle (1, diced)
- Pickle juice
- Chives (diced)
- Salt & Pepper
Equipment
- Cast iron skillet or griddle (stainless steel can work too)
- Saucepan
- Food scale
DIRECTIONS
- Form the beef patties into 120 gram meatballs.
- Thinly slice the onion and caramelize with olive oil & butter on medium heat for 30 minutes, with sea salt, black pepper, and sugar.
- Add a little Worcestershire sauce and a little balsamic vinegar. Cook for another 5 minutes.
- Add a thin layer of oil to the skillet and cook the bacon on medium heat until crispy. Set aside.
- Increase the heat of the skillet and once gently smoking, add a little more oil. Place the meatballs in the pan 1-2 at a time.
- Smash them into flat patties, season with salt & pepper. Cook for 1.5 minutes, then flip for another 1-1.5 minutes. Add the American cheese and allow to melt for another 30 seconds – 1 minute.
- Combine the Sauce Ingredients.
- Toast the buns. I try to time the buns to be finished at about the same time as the burgers.
- Assemble: Add the Sauce to the buns, add beef patties, caramelized onions, sliced pickle, more Sauce, crispy bacon and the top bun.
Credit: Notorious Foodie
extra guac 