Ingredients for Bacon-Cheddar Burgers with Caramelized Onions

• 3 colheres de sopa de azeite de oliva extra-virgem

• 675g onions (2 large), sliced into 1/2-inch-thick rings

• Sal e pimenta-do-reino moída na hora

• 3 tablespoons seasoned rice vinegar

• 230g sliced bacon, frozen 1 hour

• 675g beef mince chuck

• 1 colher de sopa de molho Worcestershire

• Sal

• Pimenta preta moída na hora

• 2 colheres de sopa de manteiga sem sal, derretida

• 4 to 8 thin slices extra-sharp Cheddar

• 4 hamburger buns or alternatives such as kaiser or brioche rolls

• Sliced tomato

• Soft-leaf lettuce leaves or baby rocket

• Um termômetro de leitura instantânea

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 teaspoons salt and 1/4 teaspoons freshly ground black pepper, covered, stirring occasionally, until golden and softened, 15 to 20 minutes.

Reduce heat to medium-low, then add vinegar, scraping up the brown bits on bottom of the skillet, and cook, uncovered, stirring, until liquid evaporates, 1 to 2 minutes. Season to taste with salt and pepper. Transfer to a small bowl and keep warm, covered.

Prepare grill for indirect-heat cooking over medium-hot charcoal (medium heat for gas; see grilling procedure ).

Meanwhile, cut frozen bacon crosswise into eight sections and distribute evenly in bowl of a food processor, then pulse until finely chopped.

In a large bowl, distribute bacon evenly over beef and drizzle mixture with Worcestershire sauce. Sprinkle evenly with 1 teaspoon salt and 1/2 teaspoons freshly ground black pepper.

Combine mixture as gently and thoroughly as possible with your fingers (be careful not to overmix). Form into 4 patties, about 4 inches in diameter and 1 inch thick.

Brush cut sides of buns with butter.

Oil grill rack, then sear patties directly over coals (or lit burner or burners), covered only if using a gas grill, moving to area of grill with no coals (or over shut-off burner) if flare-ups occur, until browned, 2 to 3 minutes on each side.

Move burgers to area with no coals (or over shut-off burner) and grill, covered, turning once, until they reach 68°C on instant-read thermometer, about 4 minutes total. Top with cheese to taste and heat, covered, until it melts and burgers register 71°C, about 1 minute. Transfer burgers to a clean platter.

Grill buns, buttered side down, until grill marks appear, about 1 minute.

Assemble burgers with buns and accompaniments, topping cheese with caramelized onions.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.