Smoked Gouda and Bacon Burgers with Barbecue Sauce

This burger is one of the best we’ve ever tried. A combo of onions cooked in hot sauce, shredded smoked gouda, sweet barbecue sauce & toasted buttered bread — how can you go wrong!! Inspired by Food & Wine Cookbook, recipe by Brian Perrone.

I ended up making the BBQ sauce, and Greg did everything else.

Here’s the Recipe:

1. In a large skillet, heat the oil. Add the sliced onion and a pinch of salt, cover and cook, stirring a few times, until the onion is crisp-tender and just turning translucent, 5 minutes. Stir in the hot sauce and beef broth and remove from the heat. Season with salt.
2. Heat a large griddle. Spread the butter on 1 side of each bread slice and griddle buttered side down over moderate heat until toasted, about 2 minutes. Transfer the toasts to a plate. Add the bacon to the griddle and cook over moderate heat until crisp, about 4 minutes per side; drain on paper towels. Wipe off the griddle.
3. Season the beef patties with salt and cook on the griddle over moderately high heat until medium-rare, about 2 minutes per side. Top each burger with 1/4 cup of smoked Gouda and cook until the cheese melts, 1 minute.
4. Set the burgers on theunbuttered sides of 4 toasts. Top with the bacon, onion and Sweet Barbecue Sauce. Close the burgers and serve, passing more barbecue sauce at the table.
   

   Thick white bread, Hot sauce onions, and sweet bbq sauce

Here’s the Sweet BBQ Sauce Recipe

Smoked Gouda and Bacon Burgers with Barbecue Sauce

2014-12-15 05:56:03

Serves 4

Write a review

Save Recipe

Print

Prep Time

30 min

Cook Time

10 min

Total Time

40 min

Prep Time

30 min

Cook Time

10 min

Total Time

40 min

Ingredients

2 Tbsp. vegetable oil

1 (1-lb.) onion, halved & thinly sliced

Salt

1/4 cup Frank’s RedHot or other hot sauce

1/4 cup beef broth

6 Tbsp. unsalted butter, softened

8 (1/2-inch-thick) slices of firm white bread

8 slices of thick-cut bacon

2 lbs. ground beef chuck (20 percent fat), formed into 4 patties the same size as the bread slices

3 oz. smoked Gouda, shredded (1 cup)

1/4 cup Sweet Barbecue Sauce (Recipe link at bottom of page)

Instructions

1. In a large skillet, heat the oil. Add the sliced onion and a pinch of salt, cover and cook, stirring a few times, until the onion is crisp-tender and just turning translucent, 5 minutes. Stir in the hot sauce and beef broth and remove from the heat. Season with salt.
2. Heat a large griddle. Spread the butter on 1 side of each bread slice and griddle buttered side down over moderate heat until toasted, about 2 minutes. Transfer the toasts to a plate. Add the bacon to the griddle and cook over moderate heat until crisp, about 4 minutes per side; drain on paper towels. Wipe off the griddle.
3. Season the beef patties with salt and cook on the griddle over moderately high heat until medium-rare, about 2 minutes per side. Top each burger with 1/4 cup of smoked Gouda and cook until the cheese melts, 1 minute.
4. Set the burgers on the unbuttered sides of 4 toasts. Top with the bacon, onion and Sweet Barbecue Sauce. Close the burgers and serve, passing more barbecue sauce at the table.

Notes

1. The onion can be refrigerated overnight and reheated gently before serving.

Adapted from Food & Wine Magazine, Contributed by Brian Perrone

Adapted from Food & Wine Magazine, Contributed by Brian Perrone

That Square Plate https://www.thatsquareplate.com/