Baconlicious Burgers

🥘 Ingredients

• bacon
  8 oz
• bold & savory steak spice
  2 tbsp
• brioche buns
  4 unit
• gouda cheese
  4 slice
• ground beef
  20 oz
• mayonnaise
  4 tbsp
• paper towels
• pepper
• ranch spice
  1 tbsp
• roma tomato
  2 unit
• romaine lettuce
  2 unit
• salt
• sour cream
  1/2 c
• sugar
  2 tsp
• vegetable oil
  1 tbsp
• water
• whole grain mustard
  2 oz
• yellow onion
  2 unit
• yukon gold potatoes
  24 oz

🍳 Cookware

• oven
• oven
• baking sheet
• large pan
• small bowl
• large bowl
• small bowl
• small bowl

1. 

   1

   Adjust oven rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut yukon gold potatoes into ½-inch thick wedges. Halve, peel, and thinly slice yellow onion . Trim root end from romaine lettuce , leaving bottom of lettuce intact; quarter lengthwise into wedges. Dice roma tomato . Toss potatoes on a baking sheet with a large drizzle of vegetable oil , salt , and pepper . Roast until tender, ⏱️ 20 minutes to ⏱️ 25 minutes .

   yukon gold potatoes: 24 oz, yellow onion: 2 unit, romaine lettuce: 2 unit, roma tomato: 2 unit, vegetable oil: 1 tbsp, salt, pepper
2. 

   2

   Meanwhile, heat a large, dry large pan over medium-high heat. Add bacon ; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, ⏱️ 6 minutes to ⏱️ 10 minutes . Turn off heat; transfer to a plate lined with paper towels . Discard all but a thin layer of bacon fat from pan. Once cool enough to handle, roughly chop a few bacon slices until you have 2 TBSP (4 TBSP for 4 servings); set the rest aside.

   bacon: 8 oz, paper towels
3. 

   3

   Heat pan with reserved bacon fat over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, ⏱️ 8 minutes to ⏱️ 10 minutes . Add ¼ cup water (⅓ cup for 4 servings) and 1 tsp sugar (2 tsp for 4). Cook until caramelized and jammy, ⏱️ 2 minutes to ⏱️ 3 minutes . Season with salt and pepper. Turn off heat; transfer to a small bowl . Wash out pan.

   water, sugar: 2 tsp
4. 

   4

   In a large bowl , combine ground beef and bold & savory steak spice ; season with salt (we used ¾ tsp; use 1½ tsp for 4 servings) and pepper. Form into two patties (four for 4), each slightly wider than a burger bun. Heat a drizzle of oil in same pan over medium-high heat. Add patties; cook ⏱️ 3 minutes to ⏱️ 5 minutes on first side. Flip, top with gouda cheese , and cook to desired doneness, ⏱️ 3 minutes to ⏱️ 5 minutes more.

   ground beef: 20 oz, bold & savory steak spice: 2 tbsp, gouda cheese: 4 slice
5. 

   5

   While patties cook, in a second small bowl , combine mayonnaise and whole grain mustard . In a separate small bowl , combine sour cream and half the ranch spice (use all for 4 servings); add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Halve and toast brioche buns until golden.

   mayonnaise: 4 tbsp, whole grain mustard: 2 oz, sour cream: 1/2 c, ranch spice: 1 tbsp, brioche buns: 4 unit
6. 

   6

   Fill toasted buns with patties, bacon slices, caramelized onion, and mayomustard sauce; divide between plates. Serve with romaine wedges to the side; top with tomato, chopped bacon, and creamy herb dressing. Serve with potato wedges and remaining sauce for dipping.