By Mike Chuinard from Bristol, IL

Ingredients: (makes 6)

2 Red Onions
8 tablespoons Butter
1/2 teaspoon Sugar
2 lbs. ground Chuck
2 sliced white Bread
4 tablespoons Milk
1 ½ teaspoon Kosher salt
1 ½ teaspoons ground black pepper
3 cloves garlic
8 tablespoons steak sauce
4 tablespoons Worcestershire sauce
4 ounces Gorgonzola (or Blue) Cheese, Crumbled
12 slices bacon
6 Kaiser rolls, split
8 tablespoons mayonnaise
2 teaspoon ground cayenne pepper
Preparation Instructions:
1. Melt butter in a large, heavy skillet over medium-low heat. Add thinly sliced onion. Cook at low to low-medium heat until soft and browned. Remove from heat, add 1/2 Teaspoon sugar and mix
2. Remove crust from white bread, and cut into pieces (about 10 small cubes ea.).  Mash bread and milk in large bowl with fork until combined. Stir in salt, pepper, garlic, Worcestershire and steak sauce.

* Adding a panade (a paste of bread and milk) to the ground chuck creates burgers that are juicy and tender even when well-done

3. Combine ground chuck, and mix, well, divide into 12 thin patties (2 patties for each burger)
4. Place 2 tablespoons Gorgonzola on 6 patties.  Place remaining 6 patties on top of patties with cheese, sealing edges.  Make a small indent in center of each burger
5. Grill over direct heat, 4 minutes per side. Check for doneness
6. Make sauce by combining mayonnaise, remaining 2 tablespoons steak sauce, cayenne pepper, salt and pepper
7. Toast Kaiser rolls lightly on grill
8. Smear sauce on both sides of each roll. Remove patties from the skillet and place on Kaiser rolls
9. Top with 2 slices bacon and caramelized onions

Created 2 years ago with my teenage son

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