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Bacon Cheddar Pub Burger
Andre Lewis

Bacon Cheddar Pub Burger

This is the thick one: a well-crusted patty, aged cheddar, bacon and onions cooked slowly enough to go jammy. The center still needs to hit 160°F, so moderate the heat after searing instead of burning the outside while chasing the thermometer.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 slices thick-cut bacon
  • 1 large red onion thinly sliced
  • 1 tbsp brown sugar
  • 1 tbsp cider vinegar
  • 1 3/4 lbs 80/20 ground beef
  • 1 1/2 tsp kosher salt
  • 3/4 tsp coarse black pepper
  • 4 thick slices aged cheddar
  • 4 brioche hamburger buns
  • 2 tbsp mayonnaise
  • 1 cup baby arugula

Method
 

  1. Cook the bacon in a wide skillet over medium heat for 8 to 10 minutes until crisp, then drain it and leave 1 tablespoon fat in the pan.
  2. Add the red onion and cook for 8 minutes, then stir in the brown sugar and vinegar and cook for 3 minutes until glossy.
  3. Divide the beef into 4 thick patties, dimple the centers and season them with the salt and pepper.
  4. Heat a cast-iron skillet over medium-high heat and sear the patties for 4 minutes on the first side.
  5. Flip the patties, reduce the heat to medium and cook for 5 to 7 minutes until the centers reach 160°F.
  6. Top each patty with cheddar for the final minute and cover the skillet until the cheese slumps over the sides.
  7. Toast the buns in the bacon skillet for 1 minute, then spread them with mayonnaise.
  8. Build each burger with arugula, one patty, 2 bacon slices and a spoonful of the sweet-sour onions.