Cheesy Burgers with Bacon and Onions
METHOD
1.
2.
3.
4.
5.
6.
Form ground beef into four patties. Flatten patties so they are slightly larger than diameter of buns.
Preheat the electric grill to 400°F.
Grill bacon for about 4 minutes per side, or until golden brown and crisp. Meanwhile, lay onions on a baking sheet and
drizzle with 1 tablespoon of oil, then season with salt and pepper.
When bacon has finished cooking, place onions where bacon was cooking. Cook for about 5 minutes per side, or until grill
marks form and onions are tender. Transfer onions to a bowl and toss with vinegar.
Coat patties with remaining 1 tablespoon oil and season with salt and pepper. Grill patties for about 5 minutes, or until
browned on bottom. Turn patties over, top with cheese, and cook for about 5 minutes for medium-rare doneness. Lower
glass lid during last 2 minutes to help melt cheese, if necessary. Set patties aside to rest for 3 minutes. Meanwhile, grill
buns for about 1 minute, or until lightly toasted with grill marks.
Place burger patties on toasted buns and garnish with bacon, grilled onions, and arugula.
Serves: 4
INGREDIENTS
1 1/3 pounds ground beef chuck
4 slices thick-cut bacon
1 red onion, cut into 1/4-inch-thick rounds
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon balsamic vinegar
4 slices cheddar cheese, preferably white cheddar
4 large brioche burger buns, split open
2 cups (not packed) baby arugula
Potato Rösti
METHOD
1.
2.
3.
4.
Using large holes on a box grater, shred potatoes and shallot. Place shredded potato-shallot mixture into center of a
kitchen towel, gather corners of towel, and squeeze potato-shallot mixture in towel, extracting as much liquid as possible.
In a medium bowl, toss drained potato-shallot mixture with 1 tablespoon of oil, and salt and pepper.
Preheat the electric griddle to 375°F.
Brush remaining 1 tablespoon oil over griddle. Form potato-shallot mixture into four 4-inch-diameter patties on griddle
and cook for about 6 minutes, or until golden brown and crisp on bottom. Flip rösti over. Melt butter between rösti,
allowing butter to melt into each rösti and pressing rösti to flatten them. Cook for about 6 minutes, or until rösti are
golden brown and crisp on bottom. Serve immediately with desired accompaniments.
Serves: 4
INGREDIENTS
3 russet potatoes, peeled
1 large shallot, peeled
2 tablespoons olive oil, divided
3/4 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
1 tablespoon butter
Optional Accompaniments:
Sour cream and applesauce
Smoked salmon, capers, and sour cream
