bacon cheese sauce burger






This makes a pretty burger. filled with a tangy shallot and bacon filling topped with an egg and cover with  a creamy cheese sauce.

I used Sharpe cheddar cheese, but its up to you.





Cheddar Beer Sauce:
2 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup beer (plus more to thin, if necessary)
2/3 cup heavy cream
2 cups shredded Cheddar cheese
2 drops hot sauce (like Tabasco)
Bacon Filling
(Makes enough to fill 4 hamburger patties):
6 slices bacon, diced
1 shallot, diced
1 small onion, diced about 1/2 cup
¼ cup strong coffee
3 Tablespoons cider vinegar
3 Tablespoons dark brown sugar
1 ½ Tablespoons maple syrup
For the burger (for 4 burger patties):
1 ½ pounds ground beef
Salt and pepper
4 eggs
4 burger buns
4 tomato slices
4 large lettuce leaves


For the bacon filling: In a frying pan over medium heat, fry bacon until the fat has rendered off and it is starting to brown. Remove the bacon to a bowl, then remove all but 1 Tablespoon of bacon fat from the frying pan. Add the onion and shallot to the pan and cook until they are softened and translucent. Add to the pan the coffee, cider vinegar, brown sugar and maple syrup. Bring mixture to a boil, then reduce heat to medium-low. Add bacon back to the pan and stir to coat. Simmer, stirring regularly, on medium low until most of the liquid has evaporated and it is thick and syrupy, 5-10 minutes. Remove to a bowl and allow to cool completely. (*Never put warm bacon filling in uncooked meat. You want your bacon jam filling to be the same temperature as your beef when you fill it). If not using immediately, cover and refrigerate until needed. To loosen it up if you need to, simply microwave for 10 seconds or so.

For the Cheddar Beer Sauce: In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for about 2 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add the beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add the cheese, stirring constantly, until cheese melts and sauce is smooth, about 4 to 5 minutes. Add the hot sauce. Remove from heat and allow to cool. Refrigerate if not using immediately. Too thin for serving, microwave for 10-15 seconds.

For the burger: Mix ground beef with salt and pepper. Press meat in to the bottom of the burger press. Use the top to make a pocket in the beef. Fill with room temperature bacon jam. Press some more beef on top and press to seal. Repeat with all 4 burger patties. Refrigerate if not cooking immediately.
Heat BBQ grill. Cook burger patties until cooked through (internal temperature of at least 160° F.). Toast your buns lightly. Meanwhile (or ahead of time), fry 4 eggs and set aside.
To assemble burger: Place a lettuce leaf on bottom but, then put a slice of tomato on top of lettuce. Top with burger patty. Top burger patty with a fried egg and then spoon Cheddar Beer Sauce over top. Top with top bun. Enjoy!

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