- 11/2 pounds ground beef chuck, (20% fat)
- Salt and black pepper
- 8 hickory smoked bacon strips, halved
- 8 slices American cheese
- 4 brioche buns
- 1 red onion, thinly sliced
- 1 large tomato, sliced
- Olive oil
- 1 tablespoon unsalted butter
- 1/4 cup ketchup
- 1/4 cup mayonnaise
In a small bowl combine ketchup and mayonnaise. Set aside until ready to use.
Divide ground beef into 4 equal pieces (6 ounces each). Form patties and place on parchment paper. Season both sides with salt and pepper.
Preheat griddle pan and olive oil. Cook beef patties (4 minutes per side). Once one side of the burger is cooked, flip and place cheese on top (cover with a lid until the cheese melts). Add bacon and cook on the griddle pan at medium heat.
While cooking the meat and the bacon, melt butter in a medium skillet and add the onion. Season with salt and pepper. Let it cook at low/medium heat for 10 minutes, stirring occasionally.
Let the meat rest on a cooling rack for about 2 to 3 minutes. While meat is resting, spread some butter or mayonnaise to the buns. Toast on a skillet or griddle pan for about 2 to 3 minutes.
Place beef patty on the base of the halved buns. Add the caramelized onion, bacon, tomato and lettuce.