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Gravel & Dine

Burgers with Bacon Onion Compote

The perfect albeit nontraditional bacon cheese burger is topped with a caramelized onion and bacon compote and melted gruyere and blue cheese.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 2
Course: &amp, Burgers, Sandwiches, Wraps
Ingredients Method

Ingredients
  

  • 3 slices bacon chopped into lardons
  • 1 T bacon fat reserved from cooking bacon
  • 1 T butter
  • 1-1/2 onions thinly slices
  • 2 cloves garlic minced
  • 1 T balsamic vinegar
  • Kosher salt and freshly ground pepper
  • ½ lb lean ground beef I used 93/7
  • 2 T bacon fat
  • 3 dashes Worcestershire
  • 2 Egg buns
  • 2 oz gruyere cheese shredded
  • 2 oz blue cheese
  • 1 c baby arugula

Method
 

  1. Cook the bacon in a large skillet over medium heat until the lardons are crispy. Remove the bacon and drain on paper towels. Drain all but one tablespoon of fat from the pan.
  2. Reduce heat to medium-low and add a tablespoon of butter to melt. Add the onions and cover. Cook for about 15 minutes until beginning to turn golden brown, stirring occasionally. Uncover and stir in the garlic. Cook until deep golden, continuing to stir occasionally. Stir in the balsamic vinegar and cook a minute or so more until glazed. Stir in the bacon, a pinch of salt, and a few grinds of pepper. Set aside.
  3. Make the burgers. Combine the ground beef, bacon fat, Worcestershire, a pinch of salt, and pepper until just mixed. Divide evenly and shape into patties, pressing your thumb in the center of each patty.
  4. Preheat grill over medium-high heat. Toast the buns. Cook the burgers for about 4-5 minutes per side. During the last minute of cooking time sprinkle both cheeses evenly over the burgers and cover to allow the cheese to melt.
  5. Assemble the burgers on top of the toasted buns. Top with bacon-onion compote and baby arugula.