- 4 slices bacon
- 1½ pounds ground chuck (80% lean)
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 1 medium red onion, cut crosswise into 4 slices, each about ⅓-inch thick Extra-virgin olive oil
- 4 hamburger buns, split Dijon mustard
- 4 leaves Boston lettuce
- 4 tablespoons Treasure Cave® Gorgonzola Cheese, crumbled
- In a large skillet over medium heat, cook the bacon until crisp, about 10 minutes, turning occasionally. Drain the bacon on a plate lined with a paper towel.
- Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
- In a large bowl mix the ground chuck, salt, pepper, and garlic powder, and then gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
- Brush the cooking grates clean. Brush the onion slices on both sides with oil, and then grill over direct medium-high heat, with the lid closed, until charred and caramelized on both sides, 6 to 8 minutes, turning once or twice. At the same time, grill the patties over direct medium-high heat until cooked to medium doneness (160°F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the rolls, cut side down, over direct heat.
- To assemble the burgers, spread the tops and bottoms of the rolls lightly with mustard and then top each with lettuce, cheese, a patty, a strip of bacon, and an onion slice. Serve warm.
© 2014 Weber-Stephen Products LLC. Recipe by Jamie Purviance. Used with permission.