Baconlicious Burgers

Name: Baconlicious Burgers with Crispy Potatoes and a Creamy Herb Wedge Salad
Yield: 2 servings
Cuisine: American
Ingredients: 12 oz Potato; 1 Onion; 1 Lettuce; 1 Tomato; 4 oz Bacon; 10 oz Ground Beef; 2 slice Gouda Cheese; 2 tbsp Mayonnaise; 1 oz Mustard; 2 unit Brioche Buns; 4 tbsp Sour Cream; 1 tbsp Ranch Spice; 1 tbsp Steak; 1 tbsp Vegetable Oil; Salt; Black Pepper; 1 tsp Granulated Sugar

with Crispy Potatoes and a Creamy Herb Wedge Salad

By Recipe0 System

Calling all bacon lovers! These bodacious, bacon-fied burgers were created just for you. All-beef patties are crusted in steak seasoning, seared to juicy perfection, then topped with melty gouda, bacon-fat-caramelized onions, slices of bacon, and a creamy mustard sauce. They’re tucked into buttery brioche buns and served alongside crispy potatoes and crunchy romaine wedges topped with—you guessed it—more bacon, diced tomatoes, and a creamy ranch dressing. This dish is positively bursting with smoky, savory flavors guaranteed to knock any bacon aficionado's socks off.

American

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 Onion
1 Lettuce
1 Tomato
4 oz Bacon
10 oz Ground Beef
2 slice Gouda Cheese
2 tbsp Mayonnaise
1 oz Mustard
2 unit Brioche Buns
4 tbsp Sour Cream
1 tbsp Ranch Spice
1 tbsp Steak
1 tbsp Vegetable Oil
Salt
Black Pepper
1 tsp Granulated Sugar

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inchthick wedges. Halve, peel, and thinly slice onion. Trim root end from romaine, leaving bottom of lettuce intact; quarter lengthwise into wedges. Dice tomato. Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast until tender, 20-25 minutes.
2

Meanwhile, heat a large, dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Discard all but a thin layer of bacon fat from pan. Once cool enough to handle, roughly chop a few bacon slices until you have 2 TBSP (4 TBSP for 4 servings); set the rest aside.
3

Heat pan with reserved bacon fat over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. Add ¼ cup water (⅓ cup for 4 servings) and 1 tsp sugar (2 tsp for 4). Cook until caramelized and jammy, 2-3 minutes. Season with salt and pepper. Turn off heat; transfer to a small bowl. Wash out pan.
4

In a large bowl, combine beef and Steak Spice; season with salt (we used ¾ tsp; use 1½ tsp for 4 servings) and pepper. Form into two patties (four for 4), each slightly wider than a burger bun. Heat a drizzle of oil in same pan over medium-high heat. Add patties; cook 3-5 minutes on first side. Flip, top with gouda, and cook to desired doneness, 3-5 minutes more.
5

While patties cook, in a second small bowl, combine mayonnaise and mustard. In a separate small bowl, combine sour cream and half the Ranch Spice (use all for 4 servings); add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Halve and toast buns until golden.
6

Fill toasted buns with patties, bacon slices, caramelized onion, and mayomustard sauce; divide between plates. Serve with romaine wedges to the side; top with tomato, chopped bacon, and creamy herb dressing. Serve with potato wedges and remaining sauce for dipping.

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