Burgers, Bacon, and Beer – Oh My!

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
  • Salt
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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!


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