Concha Burger

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Sastojci

• neutral oil

  0.3 tbsp

• medium yellow onion

  1 medium yellow onion, sliced

• uncured bacon

  1 thick slice

• ground beef

  106 g

• pepper jack cheese

  2 slice

• conchas

  4 conchas

• mayonnaise

  1 tbsp

• apricot jam

  1 tsp

Upute

1. 1

   Heat the oil in a medium skillet over medium heat, then add the onion and sauté for 20–25 minutes, until caramelized and golden brown.

   0.3 tbspneutral oil0.3medium yellow onion
2. 2

   In a separate medium skillet over medium-low heat, cook the bacon for 2–3 minutes per side, until golden brown. Transfer to a paper towel-lined plate or wire rack to drain, then cut each strip in half crosswise.

   1 thick sliceuncured bacon
3. 3

   Divide the ground beef into 8 2-ounce portions and roll into balls.

   106 gground beef
4. 4

   Place a beef ball in a large skillet over medium heat, and smash down with a burger press or heatproof plate to about ¼-inch-thick (use a small square of parchment to keep the meat from sticking to the spatula, if desired). Cook for 2–3 minutes, then flip, add a slice of cheese, and cook for another 2–3 minutes on the other side, until the internal temperature reaches 165°F. Repeat with the remaining patties, taking care not to overcrowd the pan.

   106 gground beef2 slicepepper jack cheese
5. 5

   Slice the conchas in half horizontally and spread ½ tablespoon of mayonnaise on each cut side. Place cut-side down in a separate large skillet over medium heat and toast until lightly browned, 1 minute.

   1conchas1 tbspmayonnaise
6. 6

   To assemble, stack 2 patties on the bottom half of each concha, then top with caramelized onions, 2 half-slices of bacon, and 1 teaspoon of apricot jam. Finish with the top half of the conchas. Serve immediately.

   1 thick sliceuncured bacon1 tspapricot jam1conchas
7. 7

   Enjoy!