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Ingredients
12 slices meaty bacon
1 1/2 pounds 80% lean ground beef
Kosher salt and coarse black pepper
4 cloves garlic, finely chopped
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
3 tablespoons finely grated onion and its juice
A drizzle olive or vegetable oil
8 slices Pepper Jack cheese
3 tablespoons Sriracha
1/2 cup ketchup
4 burger rolls, split
Lettuce, sliced tomato, sliced red onion, pickled jalapeños, to serve
Sweet chili and/or hot pepper potato chips
Yield
Serves: 4
Preparation
Preheat oven to 375°F. Arrange bacon on a broiler pan or rack set onto a baking sheet and bake until crisp.
Preheat a cast-iron skillet.
In a mixing bowl, combine beef with salt, pepper, garlic, Worcestershire, soy and grated onion. Form 4 patties that are thinner at the center and thicker at the edges for even cooking.
Add a drizzle of oil to the hot skillet and add burgers. Cook patties 8 minutes total, turning occasionally, melting 2 slices of cheese on each burger.
Combine sriracha and ketchup in small bowl.
Place 3 slices of bacon, some lettuce, a couple slices of tomato and onion on the buns and top with cheeseburgers and pickled jalapeños. Slather bun tops with sriracha ketchup, set in place and serve.
Rach explains that adding Parmigiano Reggiano rinds to soups and sauces can give them added cheesy flavor, so her hack is to keep them in your freezer.