Taking a day off, a much-deserved day off at that, deserves something special to savor. Oh yes, now’s not the time for fast food. Now’s the time for these Out-of-Office Burgers. With just a little extra time, you can enjoy juicy grilled burgers on buttery baguettes, topped with smoky Gruyère and tangy blue cheese! But the real secret to Out-of-Office Burgers is the jammy, sweet, and succulent onion-bacon compote; there’s no need for condiments when you have that piled high on your burger! Maybe today is a good day to take a little time for yourself by the grill!
Ingredients
For the onion-bacon compote:
- 6 slices bacon, chopped
- 2 tablespoons unsalted butter
- 3 onions, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- kosher salt, to taste
- freshly ground pepper, to taste
For the burgers:
- vegetable oil, for oiling the grill grates
- 2 pounds ground beef chuck
- kosher salt, to taste
- freshly ground pepper, to taste
- 4 ounces Gruyère cheese, shredded
- 4 mini baguettes or ciabatta rolls, split
- 4 ounces blue cheese, crumbled
- 2 cups baby arugula
Directions
Step 1 –Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 4 minutes.
Step 2 –Transfer the bacon to a paper-towel-lined plate using a slotted spoon.
Step 3 –Drain the drippings from the skillet, reserving 1 tablespoon in the skillet.
Step 4 –Reduce the heat to low and add the butter, swirling the pan to melt and distribute the butter.
Step 5 –Add the onions.
Step 6 –Cover and cook, stirring occasionally, until golden, about 15 minutes.
Step 7 –Add the garlic and cook, uncovered and stirring occasionally, until the onions are lightly caramelized, about 5 minutes.
Step 8 –Add the balsamic vinegar and cook, stirring, until the onions are glazed, about 1 minute.
Step 9 –Stir in the cooked bacon.
Step 10 –Season the compote with the salt and the pepper.
Step 11 –Preheat a grill to medium-high heat.
Step 12 –Using the vegetable oil, brush the grill grates.
Step 13 –Form the beef into four, 1-inch-thick, oblong patties, placing a small divot in the center of each patty. Season each with the salt and the pepper.
Step 14 –Place the burgers on the grill. Grill until the meat reaches an internal temperature of 145 degrees F for medium, about 3-4 minutes per side. In the last 1-2 minutes of grilling, add the Gruyère cheese evenly to each of the burgers.
Step 15 –Place each of the baguettes cut-side down on the grill and toast, about 1 minute.
Step 16 –Serve the burgers on the toasted baguettes, topped with the blue cheese, the onion-bacon compote, and the arugula.
