Peameal Burger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty about 3/4-inch thick and 4 inches in diameter. Make a slight indentation in the center of each patty with your thumb to reduce doming during cooking.

Season patties

Season both sides of each patty with the measured salt and black pepper. Brush or rub Worcestershire sauce onto both sides of each patty.

Cook patties

Heat a large cast-iron skillet or heavy frying pan over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl. Place patties in the pan and cook for 3-4 minutes without moving, until a brown crust forms. Flip and cook 2-3 minutes on the second side (for medium). During the last 1 minute of cooking, place two cheddar slices on each patty and reduce heat to low; cover the pan briefly with a lid to help cheese melt. Remove patties to a plate and tent loosely with foil to rest.

Prepare onions

Peel the yellow onion and slice into 1/4-inch rings. Separate rings into half-moons if preferred for easier layering.

Cook peameal bacon

Use a separate skillet over medium heat. Add the peameal bacon slices (no added oil needed if using a nonstick or lightly oiled pan). Cook 1.5-2 minutes per side until warmed through and lightly browned on the edges. Remove to a plate and keep warm.

Fry onions

In the same skillet used for bacon, add 1 teaspoon vegetable oil and 1 tablespoon butter over medium heat. Add the sliced onions, sprinkle with 1/4 tsp salt and 1/8 tsp black pepper, and cook, stirring occasionally, until softened and golden-brown, about 8-10 minutes. If onions begin to stick, reduce heat slightly and add a splash of water. Remove from heat when caramelized to your liking.

Toast buns

Butter the cut sides of each bun with the measured butter. On a separate clean skillet or griddle over medium heat, toast the cut sides buttered-side down until golden, about 1-2 minutes. Remove from heat.

Assemble burgers

Spread 1/2 tablespoon yellow mustard on the bottom half of each toasted bun and 1/2 tablespoon ketchup on the top half. Place a cheese-topped beef patty on each bottom bun. Lay 3-4 slices of warmed peameal bacon over the patty, then top with a generous portion of fried onions (about 2-3 tablespoons). Add 3 pickle slices on top of the onions, cover with the bun top.

Serve

Serve immediately while hot with extra pickles or fries if desired.