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.

blog comments powered by Disqus
The Live Well Network
Knock It Off!
Mirror/Mirror
Live Big with Ali Vincent
Motion
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Deals
Mexico: One Plate at a Time
Home with Lisa Quinn
Steven and Chris
Good Cookin' with Bruce Aidells
Children's Programming