Carmelized Bacon Burger

By Christine G – Port Perry, ON
0
(0)
(0)
Flag
Share
Carmelized Bacon Burger
  • Prep Time: 30
  • Total Time: 60
  • Servings: 4
Print

Recipe Tags

About this Recipe

This takes the homemade burger to the gourmet level! Caramelizing the bacon, red onion and hot pepper rings gives the burger a hit of flavour and a bit of warm heat. Feel free to add in some mushrooms to take it to another level! Enjoy!

Ingredients

1 lb Lean Ground Beef
1 Pkg Roasted Garlic Onion Soup Mix
1/4 cup Bread Crumbs
1 tsp Worchester
1 L Egg
1/2 cup Maple Leaf Bacon (or 4 slices) cut up
1/4 cup Hot Pepper Rings
3/4 cup Red Onion thinly sliced
1/2 tsp Sea Salt
1/2 tsp Ground Pepper
1/4 cup Olive Oil

Directions

Mix first five of the burger ingredients together and divide into four equal portions for even cooking time. Once burgers are formed rub both sides with Olive Oil and sprinkle with some fresh ground pepper on both sides.

Mix remaining topping ingredients and put into a heavy duty foil boat (open pouch) and place on bbq and caramelize before cooking burger. Stirring around often and adding more olive oil if needed.

Once the toppings are caramelized you can start cooking your burgers. Ensure charcoal or grill is at a medium heat. Watch your burger and do not over cook. Try to flip once, if you must flip resist the urge to push your burgers down, this does not make them cook faster it will only dry them out by removing the juices. Flip rule of thumb is when the burger starts to brown half way up, it is time to flip. Add cheese if desired.

Toast your whole wheat sandwich bun by mixing some Olive Oil and Balsamic vinegar in a bowl and brush both sides of the buns, then toast.

Plate your burger by placing lettuce on the bottom bun then burger. Add some of the caramelized toppings from the pouch and top with any additional toppings you wish! Enjoy!

Notes

Enjoy!

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet