Watching fireworks on the 24th of July would not be complete without a classic burger and an ice cold beer. To add a savory twist to your barbecue, try this patty melt-style burger topped with smoked gouda, sweet bacon, and hot sauce-spiked onions.
- 1 (1-pound) onion, halved and thinly sliced
- 2 tablespoons vegetable oil
- 1/4 cup(s) hot sauce
- 1/4 cup(s) beef broth
- 6 tablespoon(s) unsalted butter, softened
- 8 slice(s) white bread, each 1/2-inch-thick
- 8 slice(s) thick-cut bacon
- 3 ounce(s) (1 cup) smoked Gouda, shredded
- 1/4 cup(s) your favorite barbecue sauce
- 2 pound(s) ground beef chuck, 20 percent fat, formed into 4 patties the same size as the bread slices
- In a large skillet, heat the oil. Add the sliced onion and a pinch of salt, cover and cook, stirring a few times, until the onion is crisp-tender and just turning translucent, 5 minutes. Stir in the hot sauce and beef broth and remove from the heat. Season with salt.
- Heat a large griddle. Spread the butter on 1 side of each bread slice and griddle buttered side down over moderate heat until toasted, about 2 minutes. Transfer the toasts to a plate. Add the bacon to the griddle and cook over moderate heat until crisp, about 4 minutes per side; drain on paper towels. Wipe off the griddle.
- Season the beef patties with salt and cook on the griddle over moderately high heat until medium-rare, about 2 minutes per side. Top each burger with 1/4 cup of smoked Gouda and cook until the cheese melts, 1 minute.
- Set the burgers on the unbuttered sides of 4 toasts. Top with the bacon, onion, and barbecue sauce. Close the burgers and serve, passing more barbecue sauce at the table.
Have a safe holiday weekend!