4 servings
5 slices bacon, chopped
4 scallions, cleaned and trimmed
extra-virgin olive oil, for drizzling
1 1/3 lbs ground sirloin
1 tablespoon Worcestershire sauce, eyeball it
1 tablespoon steak seasoning (or coarse salt and black pepper)
1/2 lb extra sharp white cheddar cheese, crumbled
1 cup mayonnaise or low-fat mayonnaise
1 teaspoon ground cumin
salt and pepper
4 crusty kaiser rolls, split
4 leaves crisp romaine lettuce
Preheat grill pan over high heat.
In a medium pan brown bacon over medium high heat and drain on paper
towel lined plate.
Brush scallions with a little oil and grill on hot grill pan 2 or 3
minutes on each side; remove from heat to cool.
To make the burgers, combine ground beef with Worcestershire and
steak seasoning or salt and pepper; divide meat into 4 equal parts.
Combine cheese crumbles and cooked bacon.
Take 1/4 of the meat in your hand and make a well in the center of
it.
Pile in cheese and bacon, then carefully form the burger around the
cheese and bacon filling; make sure the fillings are completely
covered with meat.
When all 4 patties are formed, drizzle burgers with oil and place on
hot grill pan.
Cook 2 minutes on each side over high heat, reduce heat to medium low
and cook burgers 7 or 8 minutes longer, turning occasionally.
Do not press down on burgers as they cook.
Transfer burgers to a plate and let them rest 5 minutes before
serving.
To make the green onion mayonnaise, chop cooled, grilled green onions
and add to a food processor.
Add mayonnaise and cumin to the food processor and pulse the onions
and mayonnaise.
Season with salt and pepper, to your taste.
Pile burgers on crusty buns and top with crisp lettuce leaves and a
slather of green onion mayonnaise.
As you bite into the burgers, you will find a smoky, cheesy surprise
at the center.
