The Parrot Double Burger Recipe

Heat a large skillet over medium-low heat. Add butter and olive oil; when butter melts, add the thinly sliced onion and stir to coat.

Sprinkle the onions with 1/4 tsp salt and 1/2 tsp sugar. Cook slowly, stirring every 3–4 minutes, until deeply golden and soft, about 25–30 minutes. If onions begin to stick, add a tablespoon of water to deglaze.

In the last 2 minutes of cooking, stir in 1 tsp balsamic vinegar (optional) to deepen flavor. Remove from heat and set aside until assembly.

In a small bowl combine 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo (more or less to taste), 1/2 tsp lime juice, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, and 1/8 tsp salt.

Whisk until smooth and refrigerate to let flavors meld while you prepare other components.

Preheat oven to 400°F (200°C) or heat a skillet over medium heat. Arrange 6 slices of thick-cut bacon on a foil-lined baking sheet (or cook in skillet) and bake 12–18 minutes until crisp but still slightly pliable. Drain on paper towels and keep warm.

Divide 1 lb ground beef into four equal portions (about 4 oz each). For two double burgers, form four patties about 3.5–4 inches across and 3/4 inch thick. Make a slight indentation in the center of each patty with your thumb to promote even cooking.

Season both sides of each patty with 1 tsp kosher salt and 1/2 tsp black pepper total divided across the four patties, and brush or sprinkle 1 tsp Worcestershire sauce evenly among them.

Heat a griddle or heavy skillet over medium-high heat and add 1 tbs vegetable oil. When shimmering, add the patties (work in batches if needed). Cook undisturbed for 3–4 minutes until a brown crust forms.

Flip patties and immediately place a slice of cheddar on two of the patties and a slice of Swiss on the other two. Cook another 3–4 minutes for medium (adjust time for desired doneness). Remove patties to a plate and tent loosely with foil for 2–3 minutes.

While patties rest, melt 2 tbs butter in a skillet over medium heat. Place buns cut-side down and toast until golden, about 1–2 minutes.

To build each Parrot Double Burger: spread about 1.5 tbs chipotle mayo on both top and bottom buns. Place lettuce (if using) on the bottom bun, then a patty with cheddar, followed by two strips of bacon and a spoonful of caramelized onions. Add the second patty with Swiss cheese, then tomato slices, remaining caramelized onions (about 1–2 tbs), and top bun.

Press gently, let sit 1 minute so cheeses and mayo marry, then serve immediately. Repeat assembly for second burger.