Trailside Burger Recipe

Heat a large skillet over medium-low heat. Add butter and olive oil until butter melts.

Add the thinly sliced onions and stir to coat. Cook slowly, stirring every 2–3 minutes, for 20–25 minutes until soft and deep golden.

When onions begin to brown, add brown sugar, balsamic vinegar and salt. Continue cooking 3–5 minutes more until jammy. Remove from heat and set aside.

In a small bowl combine mayonnaise, finely minced sweet onion, lemon juice, Dijon mustard, honey, salt, and black pepper.

Stir until smooth. Taste and adjust seasoning. Refrigerate until ready to assemble so flavors meld (at least 15 minutes).

Preheat oven to 400°F (200°C) or prepare a skillet. Arrange bacon in a single layer on a rimmed baking sheet lined with foil or use a skillet over medium heat.

If baking: cook 12–15 minutes until crisp to your liking. If using skillet: cook 8–10 minutes, turning occasionally, until crisp. Transfer cooked bacon to a paper towel-lined plate to drain.

Divide the ground Angus into four equal portions (about 4 oz/113 g each). Form into patties slightly larger than buns, about 3/4-inch thick, and make a shallow dimple in the center of each to prevent puffing.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Heat a heavy skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and let it shimmer.

Cook the patties 3–4 minutes on the first side without moving, until a brown crust forms. Flip and cook another 2–3 minutes for medium (adjust time for desired doneness).

Place a slice of Havarti on each patty during the last minute of cooking and cover the pan (or tent with foil) to melt the cheese.

While patties rest 2–3 minutes, split buns and spread butter on cut sides. Toast buttered buns face down in a clean skillet over medium heat until golden, about 1–2 minutes.

Spread about 1 tablespoon of sweet onion mayo on the bottom half of each toasted bun.

Place lettuce (if using) then the Havarti-topped patty on each bun bottom.

Top each patty with 1–2 slices of crisp bacon and a generous portion (about 2–3 tablespoons) of caramelized onions.

Add tomato slices and pickles if desired, then spread a thin layer of mayo on the top bun and close the burger.

Serve immediately with fries or a salad.