I stumbled upon this recipe about a year or so ago. I had been wanting to try it but could tell some of the ingredient measurements were way off. If I were to follow the original recipe I’d end up with enough sauce for an army and a few other things seemed over the top for me. One day I finally made up my mind that I was going to try scaling it back in to something edible. It took me about three times to get it “just right” and we’ve been enjoying these burgers a couple times a month ever since. They are a little work, if you’re not prepared, but they are Oh. So. Worth. It.
Now here’s the kicker…I just now, two seconds ago, googled the recipe so I could reference the original source and guess what…it’s now listed on Rachael Ray’s magazine website with almost the exact same changes I made. Guess I could have saved myself some time if I would have researched it further but the good news is…at least I’m on the right track!
Adapted from the Lure Burger recipe.
- 1/4 cup Ketchup
- 1/4 Cup Mayonnaise
- 1/4 Teaspoon Red Wine Vinegar
- 1 Teaspoon Worcestershire Sauce
- 1 Pound Ground Beef
- 1 Tablespoon Dijon Mustard
- Salt and Pepper to taste
- 6 Slices Crisp Bacon
- 1 Small Onion
- 4 Slices Cheddar Cheese
- 4 Hamburger Buns, toasted
Start with the Sauce since it needs to refrigerate the longest to allow flavors to blend: Combine the Ketchup, Mayonnaise, Red Wine Vinegar and Worcestershire Sauce in a small bowl. Whisk to combine. Let rest in fridge at least an hour before serving.
Next are the Burgers: Combine the ground beef, Dijon Mustard and a few pinches of salt and pepper. Mix well but don’t overwork. Form in to patties. I prefer thin burgers over thick burgers any day but regardless of how thick or thin you like them it’s always a good idea to put a small indentation in the center of the burger to keep them from puffing up in the middle. Let patties rest in the fridge at least 20 minutes so they can firm up. While they are resting, move on to the onions and bacon. And if you noticed, there’s only three burgers here…that’s because I freeze my meat in 3/4# packages but I leave all other recipe ingredients the same.
For the Caramelized Onions and Bacon: I keep partially cooked bacon and caramelized onions in my freezer at all times. It just makes for super fast work when ever I need them. If you don’t already have them handy then go ahead and cook your bacon until crisp, let cool and chop finely. If you notice in the very first picture there is some brownish looking mess in a strainer over a bowl. Those are my caramelized onions that I pulled from the freezer. I’m straining off some of the freezer liquid as well as some of the natural juices that come about as they come to room temperature. I make them by slicing and/or dicing them and cooking them slowly over a medium low heat in Olive Oil, Salt and Pepper for 20-30 minutes, stirring occassionally. Some people add sugar but I never do because I find them sweet enough once caramelized. Once your onions are done combine them with the crisp bacon and mix thoroughly. You can refrigerate if you want but I prefer them room temperature over the warm burger.
Cooking the burgers: Heat a skillet over medium heat and make sure it’s HOT before adding the burgers. I check it by tossing in a few tiny droplets of water. If they sizzle and dance I know the pan is ready. If they sit there and steam I wait another minute or so. Carefully place the burgers in the pan and leave them alone. You want these to get good and caramelized. If you keep moving and flipping the burgers you won’t get that crispy seared crust. And please don’t squish or flatten them because that just gushes all the juices out and you’ll have a dry, crumbly burger. Here’s how I know when mine are ready to flip…the indentations start to fill with liquid and I can see that about halfway up the sides of the burger the meat is starting to change color.
Once this happens I give them a flip and immediately kick the heat back to medium low because they spit and splatter everywhere. See how gorgeous they are?
Now let them cook a few more minutes, top with cheese, turn off the heat and cover the pan so the cheese will melt.
In the meantime, butter the insides of your buns and toast them in another pan. Once the buns are toasted, slather the sauce on both sides of the bun, add a patty and top with the caramelized onions and bacon.
How’s this for a homemade gourmet burger on the cheap?
And just in case you needed a little more convincing…
Want to print this recipe? Click Here
This post is being linked to:
04/22/12
Ms. enPlace: See Ya In The Gumbo
Everyday Mom’s Meals: Church Supper
Slice of Southern: Southern Sundays
04/23/12
Make Ahead Meals for Busy Moms: Melt in Your Mouth Mondays
Delightfully Dowling: Mangia Monday
A Southern Fairytale: Mouthwatering Monday
Things That Make You Say Mmmmmm: Monday Link Up
Mrs. Happy Homemaker: Makin’ You Crave Monday
Beyer Beware: Hunk Of Meat Monday
04/24/12
All the Small Stuff – Tuesdays at the Table
Blessed with Grace – Tempt My Tummy
Mandy’s Recipe Box – Totally Tasty Tuesday
Nap Time Creations – Tasty Tuesday Party
04/25/12
These burgers were one of the top-viewed links during last week’s See Ya In the Gumbo! They are being featured this week.
Thank you AGAIN so much!! I just posted about it on my blog!
These sound delicious!!
Thanks! And thanks for stopping by!
OH my-drooling!!! If I show this to my family they are going to want for sure. Love the cheddar and the carmelized onions. Thanks for linking up with us at Whip It Up Wednesday!
Thanks for stopping by and for hosting!
I absolutely love that you keep caramelized onions in your freezer! I often crave “fancy” burgers…these will hit the spot. Thanks for sharing at See Ya In the Gumbo.
I hope you give them a try. They really are one of our favorites. Thanks for stopping by!
I love this burger! Makes me want to sink my teeth into it! Thanks for joining Southern Sundays with this wonderful recipe! I’ll be announcing the featured recipes next week. Hope to see you at the next party with another great item!
Thank you! And thanks for hosting! Looking forward to seeing you again next week.
That looks so delicious. Great picture. Come visit us. We have some terrific things to share this week.
Thank you and thanks for the invite!
These look so yummy and so filling! I love a good burger. Thanks for sharing at Church Supper. Have a blessed week & see you next Sunday!
Thank you, Krista! See you next week!
Can’t wait to make these! I love anything that has the word “carmelized” in it. These will be a favorite of my husbands…a proud carnivore
and myself…a proud carmelizer, lol!
Oooh! I hope you like them as much as we do! Thanks for stopping by!