Double Trouble: Ultimate Bacon Cheeseburger Recipe

October 30, 2:38 PMBacon Examinermk Eagle

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No, it's not your monitor--it's a tall burger.

If bacon is great (and it is), then twice as much bacon is, well, twice as great. Balancing the kick of pepper jack with the divine sweetness of caramelized onions and good, smoky bacon gives this burger real depth of flavor.

Ultimate Bacon Cheeseburger

9 bacon slices
1 lb ground beef
3 sourdough rolls
Worcestershire sauce
1 sweet onion
Garlic
Salt & pepper
6 slices pepper jack cheese
Mayo
Fresh basil leaves
Sugar
Olive oil

In a small dish, combine mayo and a generous portion of finely chopped basil. Refrigerate to allow the flavors to blend.

Cook bacon to your tastes and set aside on a paper towel-lined plate or rack to cool. (Don’t forget to save the fat!)

Chop half the onion finely and set aside. Thinly slice the other half and sauté on low heat with a touch of olive oil and generous sugar. Stir occasionally, adding more sugar as needed to caramelize.

Combine beef, finely chopped garlic and onion, a splash of Worcestershire sauce and salt & pepper to taste. Shape into patties (a thick patty will lock in the great flavors, but a thin patty will cook faster) and grill to your desired doneness.

While the meat cooks, slice each roll and brush lightly with olive oil. (For a crispy bun, quickly broil the halves—but be warned that an overly crispy bun on a stacked burger like this will be hard to swallow!)

Spread basil mayo on each roll. Layer as follows: bacon, cheese, meat, cheese, bacon, onions.

Makes three burgers. (Portions may be adjusted for larger or smaller burgers, but really, this bacon-to-cheese-to-burger ratio is simply divine.)