| Ingredients: 8 Ounce(s) bacon 1 sliced onion, white 1/4 Teaspoon(s) salt 1 1/2 Pound(s) 85% lean beef, ground |
Directions:
Blend the raw bacon in a food processor for 1 minute to make bacon paste. Fry over medium heat until just starting to turn golden brown, about 5 minutes. It should be mostly pink. Pour the bacon into a strainer to separate the grease and the bacon. Put 2 tablespoons of grease back in the pan and bring to a shimmer. Cook the onion and salt in the grease for about 20 minutes until deep brown. Set aside. Season the beef with 1/8 tsp salt and 1 tsp of pepper and the par-cooked bacon. Gently mix with two forks. Shape into 4 equal mounds, then form into patties with a divot in the center. Heat, clean, and oil the grill. Sprinkle the patties with pepper right before grilling. Place on grill with divot side down. Cook uncovered for about 3 minutes on the first side. Flip and then sprinkle with bleu cheese crumbles now that the divot is up. Use about a golf-ball sized ball of bleu cheese per burger. Close the grill cover and cook about 2 more minutes While the patties rest, toast the buns for about 30 seconds. Garnish with onions and serve. |