Douglas Katz’s Longburgers with Sautéed Onions, Cheddar & Maple-Glazed Bacon

Serves 4

  • 6 tablespoons canola oil, divided
  • 1 medium-size yellow onion, peeled, cored, and julienned
  • Kosher salt, to taste
  • 8 thick slices bacon
  • Pure maple syrup, for brushing
  • 1¼ pounds ground beef, preferably local, grass-fed beef, not too lean
  • Freshly cracked black pepper, to taste
  • 4 slices Cheddar cheese, preferably local sharp
  • 4 brioche, potato, or challah hot dog buns
  • Sliced pickles, ketchup, and mustard for serving, optional

In a 10-inch skillet over medium-high heat, heat 3 tablespoons of the oil. Stir in the onion and season with salt. Cook, stirring occasionally, until browned, about 3 minutes. Remove from the pan, drain, and set aside.

Wipe out the skillet and cook the bacon until crispy. Remove to paper towels to drain, then brush lightly with the syrup and set aside.

Divide the ground beef into 4 parts, then form each into a patty the length of the hot dog bun. Season with salt and pepper on both sides.

In a large skillet or on a flat griddle, heat the remaining 3 tablespoons canola oil until hot over medium-high heat. Place the burgers in the skillet and allow to brown on one side, about 1 to 2 minutes.

Flip the burgers. When they begin to brown on the second side, top with the sautéed onions, cheese, and bacon. Continue to cook for 1 more minute, or until the cheese melts.

Remove from the heat, then place each burger and its topping on a bun. Serve warm, accompanied by the pickles, ketchup, and mustard, if desired.