Kozy Burger Recipe

Form

Divide the ground beef into four equal portions (about 4 oz each). Gently shape into patties roughly 3.5–4 inches wide and about 3/4 inch thick. Make a shallow thumb indentation in the center of each patty to help prevent doming while cooking.

Season both sides of each patty with kosher salt and freshly ground black pepper. If using, lightly brush one side of each patty with the Worcestershire sauce.

Thinly slice the yellow onion into rings or half-moons. Heat a skillet over medium heat and add 1 tablespoon unsalted butter. When butter melts, add the sliced onions and a pinch of salt.

Cook the onions, stirring occasionally, until softened and beginning to brown, about 10–12 minutes. Stir in the brown sugar and apple cider vinegar, then continue cooking 2–3 minutes more until deeply golden and caramelized. Remove from heat and keep warm.

In a separate skillet over medium heat, cook the bacon slices until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate to drain.

Split the burger buns and lightly butter the cut sides with 1 tablespoon butter. Toast the buns on a hot skillet or griddle until golden, about 1–2 minutes per side. Keep warm.

Preheat a grill or heavy skillet (cast-iron) to medium-high and brush the surface with 1 tablespoon neutral oil. Place the patties on the hot surface, cooking 3–4 minutes undisturbed to form a crust.

Flip the patties and cook another 2–4 minutes for medium doneness (adjust time for desired doneness). During the last 1–2 minutes of cooking, place a slice of Swiss cheese on each patty and close the grill lid or cover the skillet to melt the cheese.

To assemble each Kozy Burger: spread desired condiments on the bottom bun, place lettuce leaf and tomato slice (if using), set the cheeseburger patty on top, top with 1–2 tablespoons of caramelized onions, add two slices of crisp bacon, then crown with the top bun.

Serve immediately while hot with fries, chips, or a side salad. Provide extra condiments on the side.