Directions: |
Directions:Preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and thinly slice onion: mince a few slices until you have 2 tablespoons. Halve buns. Slice potatoes into ¼ inch thick rounds. Toss on a baking sheet with a large drizzle of oil, 2 teaspoons Fry seasoning, salt and pepper. Arrange potatoes so that the edges are touching. Bake on top rack until lightly browned and tender, about 20 minutes (add cheese, then).
Meanwhile, melt 1 tablespoon butter in a medium pan over medium heat. Add sliced onion and season with salt. Cook, stirring occasionally, until softened and beginning to brown, 10-15 minutes. Stir in half the BBQ sauce: cook until warmed through, 1-2 minutes. Turn off heat.
While onion cooks, heat a large pan over medium-high heat. Add bacon and cook, turning occasionally, until crispy (4-8 minutes). Turn off heat and transfer to a paper towel lined plate. Discard all but a thin layer of bacon fat (you’ll use this to cook burgers). Once bacon is cool enough to handle, finely chop half the slices.
In a large bowl, combine beef, minced onion, remaining Fry Seasoning, and a big pinch of salt. Shape mixture into two thin patties, each slightly wider than burger buns. Heat pan with bacon fat over medium-high heat: add patties and cook for 3-5 minutes per side. Flip and top each with a slice of Gouda. Cover pan until cheese melts and burgers are cooked to desired doneness, 1-2 minutes more.
Once potatoes have baked for 20 minutes, remove from oven and evenly sprinkle with Pepper Jack and chopped bacon. Return to oven until cheese is melted and potatoes are tender, 5-7 minutes. Toast buns in oven or taster until golden. Meanwhile, slice pickle into thin rounds. Trim and thinly slice scallions.
Spread inside of buns with remaining BBQ sauce. Fill buns with patties, caramelized onion, bacon strips, and sliced pickles. Divide burgers and potatoes between plates. Garnish potatoes with sour cream and scallions. |
This recipe for Bacon Buckaroo Burgers is from