Camembert Bacon Burger with Roasted Balsamic Onions
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Photo Credit: Serving Up Fort Collins
What You’ll Need…
1.5 lbs ground beef from Living Water Ranch
1 wheel of MouCo Camembert (2 if you want it extra cheeeeese-y)
3 small red onions
1/4 cup balsamic vinegar from Rocky Mountain Olive Oil
1/4 cup good olive oil from Rocky Mountain Olive Oil
1 lb Pecan-Smoked Bacon from Choice City Butcher & Deli
1 tbsp Horsetooth Hot Sauce (I used Rubin’s Red)
1 tbsp worcestershire sauce
salt and pepper
spicy greens from Native Hill Farm (optional but encouraged)
4 brioche buns (I picked ours up at Whole Foods)
What You’ll Do…
Mix Horsetooth Hot Sauce and worcestershire sauce into ground beef, careful not to compact the meat too much. The more you squish and squeeze it, the less tender and juicy it will be. Form into 4 patties and make a well in the center of each with your thumb (this will keep your burgers from turning into meatballs when you’re cooking or grilling). Cover and place in fridge until you’re ready to cook.
Cut the onions in half and slice 1/4 inch thick. Place on a foil lined baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, 1 tsp salt, and 1/2 tsp pepper. Bake for 15-20 minutes at 375, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar. Transfer to dish, cover and set aside. I got the recipe HERE. Thanks Ina Garten!
Set oven to 400 and begin to lay your bacon slices side by side on a foil lined baking sheet (something with a lip to catch the bacon fat). Bake for about 15 minutes or until your bacon reaches your desired crispness. I’d start checking it at the 12 minute mark. Mine was perfectly crisp at 15 minutes but it depends on the bacon’s thickness. Once cooked, set on a paper towel lined plate or platter to drain and cool.
Remove patties from the fridge, season each side generously with salt and pepper and cook to your desired doneness. I cooked mine in a cast iron skillet with no oil or butter. Just straight into the pan set on medium-high heat. 4 minutes on the first side then flip.
After the second side cooks for about 2 minutes, top each burger with 3 (ok… 4) strips of bacon, a heaping helping of balsamic onions (seriously, don’t skimp!) and camembert. Let the burgers cook for another minute or two. This will allow the camembert to melt into the onions and bacon and hold everything into place like the most delicious adhesive of all time.
When the dressed patties are done cooking, transfer them to toasted brioche buns, top with spicy greens and serve with your favorite sides.
Devour.
Write me a thank you note.
Source: Serving Up Fort Collins
