This recipe is adapted from Rachel Ray’s Double Bacon Burgers with Maple-Worcestershire Onions on Rachelray.com
Ingredients
- 12 slices of turkey bacon (you can use real bacon but we always use turkey bacon)
- Extra virgin olive oil (EVOO), for drizzling
- 2 tablespoons butter
- 1 large onion, chopped or thinly sliced
- Coarse salt and coarse black pepper
- 1/4 cup dark amber maple syrup
- 2 tbsp. Worcestershire sauce
- 1 1/2 pounds ground turkey (or beef)
- 1 packet of Lipton Beefy-Onion Soup mix (if using beef you may skip this step)
- 8 large, thin slices sharp cheddar cheese
- 4 buns, split
Preparation
Preheat the oven to 375°F. Arrange 8 slices bacon on a broiler pan and bake until crisp, 12-15 minutes. Finely chop the remaining bacon.
In a skillet, heat a drizzle of EVOO over medium-high heat. Add the butter to melt. Add the onion; lightly season with salt and pepper. Cook until softened, about 15 minutes. Add the maple syrup and Worcestershire sauce and simmer at a rapid but controlled bubble, stirring frequently, for 5-10 minutes. Mixture will thicken slightly.
In a bowl, combine the ground turkey, chopped bacon, soup mix and lots of pepper. Form into 4 patties thinner at the center than at the edges for even cooking. Drizzle with EVOO. Preheat a skillet over medium-high heat. Add the burgers and cook for 5 minutes on the first side. Flip and cook for 3-4 minutes on the other side for medium doneness. In the last-minute or so, top each burger with 2 slices of cheese to melt. Adding a frying pan lid over the burgers when melting the cheese will speed the process.
Serve the burgers on the buns, each topped with 2 slices of crisp bacon and some of the maple onions.
This recipe was amazing! We are definitely doing this one again. It wasn’t overly complicated but had a really rich, hearty flavor. You did not need to add any toppings to the burger it was so yummy.
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