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 griddle to 450°F.
Place bacon on griddle 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
browned 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. Place patties on griddle 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. Set patties aside to rest for 3 minutes. Meanwhile, toast buns on griddle for about 1 minute, or until your
desired shade is reached.
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, salt, and pepper.
Preheat the 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
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