Tavern Bacon Burger* Recipe

Preheat oven to 400°F (200°C) if baking, or heat a large skillet over medium heat if pan-frying.

Arrange bacon in a single layer on a rimmed baking sheet lined with foil for easy cleanup (or place in the skillet).

Bake 12–16 minutes until crisp (times vary by thickness) or cook in skillet 8–12 minutes, turning occasionally, until crisp. Transfer to paper towels to drain and keep warm.

While bacon cooks, peel and thinly slice the onion into half-moons.

Heat a medium skillet over medium-low heat and add butter and olive oil.

Add sliced onions, a pinch of salt, and cook slowly, stirring occasionally, until onions are soft and starting to caramelize, 10–12 minutes.

Stir in brown sugar and continue cooking 1–2 minutes to encourage caramelization.

Add balsamic vinegar and 2 tablespoons water, increase heat to medium for 1 minute to reduce slightly, then lower heat and simmer until mixture is glossy and syrupy, about 2–3 more minutes. Season with remaining salt and pepper to taste. Remove from heat and set aside.

Divide the ground beef into two equal portions (about 8 oz each). Gently form into loose patties slightly larger than the buns, about 3/4–1 inch thick. Do not overwork the meat.

Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season both sides with kosher salt and freshly ground black pepper, then drizzle or brush Worcestershire sauce on one side of each patty and rub lightly.

Heat a cast-iron skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add patties (dimple-side up).

Cook until a brown crust forms, about 3–4 minutes. Flip and cook 2–3 minutes more for medium (adjust time for desired doneness).

During the last 1–2 minutes of cooking, place a slice of Swiss cheese on each patty and cover the pan (or add a lid) to melt the cheese.

Remove patties to a plate and tent with foil to rest for 2–3 minutes.

While patties rest, spread softened butter on cut sides of buns. Toast cut-side down in a clean skillet or on the griddle over medium heat until golden, about 1–2 minutes.

Place bottom bun on plate. Add lettuce and tomato slices if using.

Place the Swiss-topped burger patty on the bun, then lay 3 slices of crispy bacon across the top of the cheese.

Spoon 1 tablespoon BBQ sauce over the bacon, then top with 2–3 tablespoons of the balsamic onions (adjust to taste).

Finish with the top bun and press lightly to set. Serve immediately with extra BBQ sauce or balsamic onions on the side.