These Bacon Bit Burgers are paired with smoked Gouda and Smothered Sauteed Onions.
This burger recipe is one that I found quite a few years ago in Rachael Ray Magazine. Rachael Ray tends to go a little over the top with her recipes– in terms of all kinds of goodies added in to create one incredible meal. That’s not a bad thing. Her recipes turn out delicious! This burger is full of all the great things!
The burger itself has cooked bacon, sauteed onion, Worcestershire sauce, Tabasco sauce and steak seasoning mixed in. If you eat the burgers on their own with regular burger toppings, it will be wonderful- I promise. OR… you can go ahead and add the other fillings in this recipe. Read on!
Sauteed onions are a big part of this burger. I wouldn’t leave them out– unless you really don’t care for onions. Sweet onions are sauteed in olive oil until browned. Before serving, the sauteed onions are combined with a little bit of steak sauce.
Choose your favorite crusty hamburger bun. I suggest Kaiser Rolls or Poppy Seed Rolls. Split them, and take the time to toast them under the oven broiler or on the grill.
A slice of Gouda cheese is placed on top of the freshly cooked or grilled burger- it can either melt on the grill or under the oven broiler. Then it’s topped with the smothered onions and tops put in place. Doesn’t this look like the most decadent, wonderful burger ever? It’s one of my favorites. It’s quite an indulgent meal. Enjoy!
Here are a few more burger recipes you might like to try:
- Bacon Burgers with Balsamic Caramelized Onions
- Turkey Garden Burgers
- Blue Cheese Burgers
- Spinach and Feta Turkey Burgers
- Veggie Burgers with Cilantro Mayonnaise
- Teriyaki Burgers
- Whiskey Burger
- Hamburgers with Cabernet and Sauteed Onions
Bacon Bit Burgers with Gouda and Smothered Onions
- 6 slices bacon, cut into 1/2-inch pieces
- 3 tablespoons extra virgin olive oil, divided
- 1/2 medium sweet onion, finely chopped
- 1½ medium sweet onions, thinly sliced
- 1½ pounds ground sirloin
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1 tablespoon steak seasoning
- 4 crusty poppy seed or plain Kaiser rolls, split
- 4 slices smoked Gouda cheese
- 1/4 cup steak sauce (such as A1 or Lea & Perrins)
- Preheat your oven's broiler.
- Heat a large nonstick skillet over medium-high heat, then add the bacon and cook until the bacon is crisp, 4 to 5 minutes. Transfer the bacon to a paper towel-lined plate and drain off all but 1 tablespoon of the fat from the skillet. Return the skillet to medium-low heat and sauté the finely chopped onion in the bacon fat for 2 to 3 minutes. Combine the onion with the reserved bacon in a small bowl and let cool. Turn off the heat and set the skillet aside.
- In a medium nonstick skillet, heat 2 tablespoons of olive oil over medium heat. When the olive oil is hot, add the thinly sliced onions and cover them with a lid that fits inside the skillet. Cook until browned, 10 minutes, stirring occasionally.
- While the onions are cooking, place the sirloin in a large bowl and top with the Worcestershire sauce, Tabasco sauce and steak seasoning. Stir in the cooled, chopped onions and bacon until evenly combined. Divide the meat into 4 even sections and form 4 large patties. Add the remaining 1 tablespoon of olive oil to the large skillet and heat over medium-high heat. Add the burgers and cook for 4 minutes on each side for medium-rare and 6 minutes on each side for medium-well. Alternately, you can cook them on the grill.
- Toast the split rolls under the hot broiler (or on the grill) until golden. Place the patties on the bun bottoms and top with the smoked Gouda. Remove the bun tops from the broiler pan. Return the burgers to the broiler to melt the cheese, about 30 seconds. Stir the steak sauce into the smothered onions. Top the burgers with the onions and set the bun tops in place. Transfer to plates and serve.
- *To lighten this recipe up, use ground turkey in place of the beef.