Recipe courtesy of Father's Office
From:
Food Network Magazine
The Office Burger
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1027
- Total Fat
- 61
- Saturated Fat
- 25
- Carbohydrates
- 45
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 76
- Cholesterol
- 239
- Sodium
- 1313
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
Ingredients
For the onion-bacon compote:
6 slices bacon, chopped
2 tablespoons unsalted butter
3 onions, thinly sliced
3 cloves garlic, minced
2 tablespoons balsamic vinegar
Kosher salt and freshly ground pepper
For the burgers:
Vegetable oil, for the grill
2 pounds ground beef chuck
Kosher salt and freshly ground pepper
4 mini baguettes or other rolls, split
4 ounces gruyere cheese, shredded
4 ounces Maytag blue cheese, crumbled
2 cups baby arugula
Directions
- Make the compote: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 4 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet.
- Reduce the heat to low and add the butter to the skillet; swirl to melt. Add the onions; cover and cook, stirring occasionally, until golden, about 15 minutes. Uncover and add the garlic. Cook, stirring occasionally, until the onions are lightly caramelized, about 5 minutes. Add the vinegar and cook, stirring, until the onions are glazed, about 1 more minute. Stir in the reserved bacon and season with salt and pepper; set aside.
- Grill the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Form the beef into four 1-inch-thick oblong patties and season with salt and pepper. Grill 4 to 5 minutes per side for medium. Meanwhile, toast the baguettes.
- Serve the burgers on the baguettes; top with the gruyere, blue cheese, onion-bacon compote and arugula.