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Smoky Barbecue Bacon Burger
Andre Lewis

Smoky Barbecue Bacon Burger

The barbecue sauce here is a quick measured batch, tangy first and smoky second. Brush it on only after the burger flips; sugar burns over hard searing heat. Crisp bacon and cheddar make this familiar, but the homemade sauce keeps it from tasting assembled from bottles.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1/2 cup ketchup
  • 2 tbsp cider vinegar
  • 1 tbsp molasses
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 8 slices bacon
  • 1 1/2 lbs 80/20 ground beef
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 4 slices sharp cheddar
  • 4 sesame hamburger buns
  • 1/2 cup thinly sliced red onion

Method
 

  1. Simmer the ketchup, vinegar, molasses, Worcestershire sauce, smoked paprika and garlic powder in a small saucepan for 5 minutes until glossy.
  2. Cook the bacon in a heavy skillet over medium heat for 8 to 10 minutes until crisp, then drain it and wipe out all but a thin film of fat.
  3. Shape the beef into 4 patties, dimple the centers and season both sides with the salt and pepper.
  4. Heat the skillet over medium-high heat and sear the patties for 4 minutes without moving them.
  5. Flip, brush each patty with 1 tablespoon barbecue sauce and cook for 4 to 5 minutes until the centers reach 160°F.
  6. Add cheddar for the final minute and cover until melted, then toast the buns briefly in the cleared skillet.
  7. Build each bun with one glazed cheeseburger patty, 2 bacon slices, red onion and another spoonful of barbecue sauce.