Beef Burger with Bacon, Caramelized Onions, and Gruyere
Michael Symon's French Onion Burger
- For the Burger:
- 2 pounds Ground Beef 75 percent lean
- 1 1/2 cups Caramelized Onions
- 12 pieces Thick-Cut Bacon
- 1 large Onion (very thinly sliced into rounds)
- 1 cup All-Purpose Flour
- 1 cup Cornstarch
- 6 tablespoons ShaSha sauce
- 6 Potato Rolls
- Olive Oil
- Salt and freshly cracked Black Pepper
For the Gruyere Fondue:
- 1 recipe Bechamel
- 1 1/2 cups Gruyere (grated)
- 2 tablespoons Horseradish (freshly grated)
- Salt and Pepper
- Place a griddle over medium-high heat. Using a heavy bottomed pot, bring oil for deep frying to 370 degrees F.
- Place a saute pan over medium-high heat and cook the bacon until crisp, about 5 minutes. Remove the bacon to a paper towel lined plate to drain.
- For the Burger: Form the beef into patties, about 5 to 6 ounces each or just larger than the size of your bun. Press an indent into the center of the burger with your thumb, just to form a small impression. This keeps the burger from shrinking during cooking. Season the patties generously with salt on both sides. Place the patties on the grill and cook on the first side for 3 to 4 minutes or until nicely charred. Flip the burger and continue to cook on the second side for 2 to 3 more minutes or until cooked to desired doneness.
- Meanwhile, toast the buns over a low heat on the griddle.
- Combine the all purpose flour and the cornstarch and a pinch of salt in a bowl and add the sliced onions. Separate the onion pieces to make sure they are all evenly coated. Transfer to a strainer and shake off excess flour before adding to the hot oil. Cook for 2 to 3 minutes, or until golden brown. Work in batches so as not to overcrowd the pan. Remove the onions using a metal strainer to a paper towel lined plate. Season immediately with salt.
- Begin building the burgers. Smear the bun with a bit of the Sha Sha sauce. Add a few tablespoons of caramelized onions and a piece of thick-cut bacon and cooked burger pattie. Top with gruyere fondue, fried onions and bun.
- For the Gruyere Fondue: Make the bechamel according to the recipe. Once thick, add the cheese and horseradish and season with salt and pepper. Taste and adjust. Set aside.