Aired July 2, 2010
- 30 ounces ground sirloin
- 6 potato buns, cut in half
- Canola oil
- 1 pound applewood-smoked bacon
- Sea salt and freshly ground black pepper
- 1 pound crumbled blue cheese
- Horseradish mayonnaise
- Red onion marmalade
To make the patties, roll six 5-ounce sirloin balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate.
Toast the buns and set aside.
Heat a large skillet over medium-high heat and just add enough oil to cover the entire bottom. Line a plate with paper towels. When the oil begins to smoke, add the bacon and cook until crisp. Remove with a slotted spoon. Drain on the paper towels. Drain the fat from the pan but do not wipe clean.
Reduce the heat to medium and place the patties into the skillet. Season the patties with salt and pepper and cook for 3 minutes. Flip, and cook on the other side for 1 minute more. Distribute the crumbled blue cheese equally among the patties and continue to cook 2 minutes more for medium-rare doneness. Cover with a lid for the last 30 seconds to melt the cheese.
To assemble burgers, place 1 patty on 1 bun bottom. Top the patty with some mayonnaise, marmalade, and bacon. Cover with bun top. Repeat with the remaining ingredients.
Wrap the sandwiches in wax paper. Let rest for 2-3 minutes and serve.