These Bacon Burgers are made even more fabulous with the addition of a generous pile of balsamic caramelized onions.
The dog days of summer are still upon us for a little longer, so be sure to grill as much as you can before the weather begins to usher you back into the house. Bacon burgers should be on your grilling bucket list this summer. I’m just gonna tell you that they’re really, really good!
I first had these Bacon Burgers a good many years ago when we decided to serve them at a summer, gourmet dinner group party. They were a hit all those years ago, and they continue to be a popular burger recipe today too.
How do you caramelize onions?
Onions get slowly cooked in a skillet until they turn lovely shades of light browns and gold. In this recipe, you’ll be cooking up some applewood smoked bacon first, and the onions will be cooked in some of that delicious bacon fat until they soften and color.
But this recipe for caramelized onions is special because you’ll be adding balsamic vinegar and Dijon mustard to the onions too. That makes them extremely tasty and definitely worthy of adding to a burger!
Let me share that I don’t usually like onions on my burgers. Raw onions just are not appealing at all to me on a burger. Caramelized onions are a different story. Combine them with bacon burgers and it’s kinda dreamy.
If that close-up of those incredible balsamic caramelized onions doesn’t draw you in and make you want to march out to your grill and make these Bacon Burgers then I don’t know what else will!
If you’re looking for more recipes using caramelized onions, you might also enjoy my Mashed Sweet Potatoes with Caramelized Onions or this Spaghetti with Caramelized Onions, Mushrooms and Pancetta. Caramelized Onion Quiche, Caramelized Onion Dip, and Filet Mignon with Marsala Caramelized Onions are delicious choices too!
Bacon Burgers with Balsamic Caramelized Onions
The best burgers of summer!
BACON- BALSAMIC CARAMELIZED ONIONS:
- 4 slices applewood smoked bacon, (cut crosswise into 1/2-inch strips)
- 1 large sweet onion, (thinly sliced)
- kosher salt and freshly ground black pepper
- 1/3 cup balsamic vinegar
- 1/3 cup water
- 1 teaspoon Dijon mustard
BURGERS:
- 2 slices applewood smoked bacon, (chopped finely)
- 24 ounces 85% lean ground beef
- 1/2 teaspoon Worcestershire sauce
- kosher salt and freshly ground black pepper
PREPARE THE ONIONS:
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In a large skillet, cook the bacon over medium heat until lightly browned, but not crisp (8 minutes or so). Transfer the bacon to paper towels to drain. Pour off all but 2 to 3 tablespoons of bacon fat from the skillet. Add the onion, season lightly with salt and pepper, and cover the pan; cook for 2 minutes. Uncover, add a splash of water, scrape up any browned bits from the bottom of the pan. Cover, and continue to cook, stirring often, until the onions are soft and beginning to color- about 10 minutes. Add the vinegar, water, and mustard. Return the bacon to the skillet and bring the mixture to simmer. Continue to simmer, uncovered, until the liquid has thickened and most of it has been absorbed- 2 to 4 minutes. Transfer to a small bowl and let cool. Leave at room temperature for up to 2 hours, or refrigerate for up to 2 days (reheating, as needed).
MAKE THE BURGERS:
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In a large mixing bowl, use a fork to gently combine bacon, ground beef, Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Form into 4 hamburger patties, and press your thumb into the center of each patty to create a deep depression. Preheat your grill. Grill burgers to desired doneness (4 to 5 minutes per side). Toast the buns too, if desired- if you’re serving with buns.
ASSEMBLE THE BURGERS:
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Serve the burgers topped with warm balsamic- caramelized onions. No additional condiments are needed! Serve on buns, if desired.
- *Fine Cooking shares that making an indentation in the center of each burger keeps them from swelling up into mini basketballs on the grill. I love this tip!
- *If preparing this recipe as gluten free, you’ll obviously need GF hamburgers buns. Also, make sure you are using gluten free bacon, Worcestershire sauce and Dijon mustard.
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