Recipes

Richard Blais' Burger with Candied Onions, Braised Bacon and Cheddar

  • Servings: 4
  • Difficulty: Intermediate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 12-ounce piece boneless top round, coarsely chopped
  • 1 12-ounce piece brisket, coarsely chopped
  • 4 ounces beef fat, coarsely chopped -OR- 2 pounds ground beef with a 75%/25% meat to fat ratio
  • 1/4 Cup Korean BBQ spice mix blend, or your favorite BBQ seasoning
  • 2 tablespoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 5 teaspoons vegetable oil
  • 2 tablespoons unsalted butter
  • 5 garlic cloves, smashed
  • 5 sprigs fresh thyme
  • 4 thick slice cheddar cheese
  • 8 slices of bacon, cooked, crisp
  • English muffins, homemade or store bought, split and toasted
  • 1 beefsteak or heirloom tomato, thinly sliced
  • 1/2 to 3/4 cup Candied Onions, (recipe below)

Directions

If using top round and brisket, in a large bowl, toss the meat, fat and spice mix together to combine.

Attach the medium-sized die to meat grinder and grind the beef and fat, then transfer to a medium bowl and mix gently until evenly combined.

If using ground beef form the meat into 4 patties, about 3/4 inch thick, and, with the handle of a wooden spoon, make an indentation in the middle of each patty.

(This will prevent the burgers from shrinking into meatball shapes while cooking).

Season the patties on both sides, using 1 1/2 teaspoons salt and 1/2 teaspoon pepper for each one.

Heat 1 tablespoon of the oil in a large cast iron skillet over high heat until smoking.

Place the patties in the pan, immediately reduce the heat to a medium-high, and cook for 4 minutes; do not press on the burgers so they retain their juices.

With a spatula, carefully flip the patties, and add the butter, garlic cloves, and thyme to the pan.

Once the butter has melted, tip the pan and baste each burger a few times, spooning the hot butter over them.

Continue to cook, basting often, until the burgers are well browned on the bottom and the meat is medium rare, 5-6 minutes.

Remove the burgers from the pa, top each with a slice of cheddar and let rest for 5 minutes.

To build the burgers, put 2 slices of tomato on each muffin bottom, followed by a burger.

Top each burger with 2-3 tablespoons candied onions, some bacon, and the top bun.

Serve immediately.

Click here for Richard Blais's Candied Onions recipe.

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