Bacon Double Cheddar Cheeseburger with Caramelized Onions
3slicesthick cut bacon
2pounds80% ground chuck beef
4ouncesabout ½ cup diced Cache Valley Dairy medium cheddar cheese
2teaspoonsfreshly ground black pepperplus more for seasoning the onions to taste
1 1/2teaspoonskosher saltplus more for seasoning the onions to taste
1yellow onionthinly sliced
6brioche or white buns
6Cache Valley Dairy American cheese slices
Sliced tomatopickles, and lettuce
In a medium to large skillet (I use cast iron), cook your bacon over medium high heat, turning once or twice until half-way cooked, about 4-5 minutes. Transfer the bacon strips to a cutting board and reserve the bacon renderings in the pan and set aside. Chop the bacon into diced pieces and add to a large mixing bowl with the ground beef and diced cheddar cheese. Season with the black pepper and kosher salt, and then use your hands with a light touch to gently mix together. Take a large handful of meat, about 6 to 7 ounces, and form a ball in your hands. Form the meat into patties about 3/4-inch thick and press your thumb into the center of the patty to form a dimple to keep it from doming when cooked. Place in the refrigerator for about 20 minutes, or make ahead and refrigerate overnight.
Prepare and preheat your grill on high.
While the grill is heating, heat the reserved bacon renderings over medium heat. Add the onions and cook, stirring often for about 5 minutes. Lower the heat to medium low, add 1 tablespoon of butter, and season with kosher salt and freshly ground black pepper. Cook for about 10 more minutes or until soft and caramelized, lower the heat to simmer and keep warm, or remove from the heat and cover with a lid. Spread the remaining butter on the cut side of the buns and set aside.
When the grill is hot (at least 450°F), place the burgers on the grates and cook for 3-5 minutes, undisturbed, then flip, and cook for another 5 minutes or until the internal temperature is 135°F for a medium-done hamburger. Add a slice of the American cheese to each burger and cook just until the cheese melts. Transfer to a platter and let rest for about 5 minutes while you toast the buns on the grill grates.
Mix the mayonnaise with the ketchup and if you’d like a bit of BBQ sauce. Spread the sauce on the bottom and tops of the buns with the cheeseburgers and garnish with lettuce, tomato, pickles and the caramelized onion.