About
Taking a day off, a much-deserved day off at that, deserves something special to savor. Oh yes, now's not the time for fast food. Now's the time for these Out-of-Office Burgers. With just a little extra time, you can enjoy juicy grilled burgers on buttery baguettes, topped with smoky Gruyère and tangy blue cheese! But the real secret to Out-of-Office Burgers is the jammy, sweet, and succulent onion-bacon compote; there's no need for condiments when you have that piled high on your burger! Maybe today is a good day to take a little time for yourself by the grill!
Ingredients
- For the onion-bacon compote:
- 6 slices bacon, chopped
- 2 tablespoons unsalted butter
- 3 onions, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- kosher salt, to taste
- freshly ground pepper, to taste
- For the burgers:
- vegetable oil, for oiling the grill grates
- 2 pounds ground beef chuck
- kosher salt, to taste
- freshly ground pepper, to taste
- 4 ounces Gruyère cheese, shredded
- 4 mini baguettes or ciabatta rolls, split
- 4 ounces blue cheese, crumbled
- 2 cups baby arugula
Directions
Step 1 -Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 4 minutes.
Step 2 -Transfer the bacon to a paper-towel-lined plate using a slotted spoon.
Step 3 -Drain the drippings from the skillet, reserving 1 tablespoon in the skillet.
Step 4 -Reduce the heat to low and add the butter, swirling the pan to melt and distribute the butter.
Step 5 -Add the onions.
Step 6 -Cover and cook, stirring occasionally, until golden, about 15 minutes.
Step 7 -Add the garlic and cook, uncovered and stirring occasionally, until the onions are lightly caramelized, about 5 minutes.
Step 8 -Add the balsamic vinegar and cook, stirring, until the onions are glazed, about 1 minute.
Step 9 -Stir in the cooked bacon.
Step 10 -Season the compote with the salt and the pepper.
Step 11 -Preheat a grill to medium-high heat.
Step 12 -Using the vegetable oil, brush the grill grates.
Step 13 -Form the beef into four, 1-inch-thick, oblong patties, placing a small divot in the center of each patty. Season each with the salt and the pepper.
Step 14 -Place the burgers on the grill. Grill until the meat reaches an internal temperature of 145 degrees F for medium, about 3-4 minutes per side. In the last 1-2 minutes of grilling, add the Gruyère cheese evenly to each of the burgers.
Step 15 -Place each of the baguettes cut-side down on the grill and toast, about 1 minute.
Step 16 -Serve the burgers on the toasted baguettes, topped with the blue cheese, the onion-bacon compote, and the arugula.
