Happy WandAS Burger Week

RECIPE: Bacon Burger with Muenster, Onion Rings and Buffalo Mayo

Happy birthday burger week! OK, yes, it’s my birthday week, but MORE importantly (I KNOW!) it’s also Burger Week here at WandAS! Every day this week your WandAS bloggers will be presenting a new, amazing burger recipe for you to try. Admittedly, this week was my idea, and I am beyond glad for it. I figured out a new way to cook burgers (we’re NEVER grilling burgers again) and this recipe is KILLER.

Since I’m first up, I thought I’d go over a few burger ground rules that I’ve found while looking around the interwebs. They are things like: don’t over work your meat, ¬†after you form your patties cool them for 30 minutes in the fridge, put a thumb print in your burger so it doesn’t plump up too much, cook on high heat for low amount of time, let the meat rest when it’s done cooking, top with awesomeness. Some of these ideas came from this site that has great tips, including seasoning right before cooking (which we totally didn’t know).

So last week Ryan and I ate at one of our favorite local haunts, Liberty Market. Ryan had this Asian burger that was topped with Asian pork and Asian slaw. It was INSANE. So I decided to make that…

But then… I realized that my usual Googling wasn’t coming up with anything even remotely close to that burger. So I took another tact. What was my favorite burger? Hmmm. Well, as much as I don’t frequent chain restaurants (read: FOOD SNOB), the sliders at Chili’s are just amazing. So I decided what I like in a burger is cheese, bacon, fried onions and buttered, toasted buns.

So, further Googling lead me to this site. The thing that sold me? The buffalo mayo. YUM. The things that concerned me? Greasy bacon and FRIED onions. So I changed things up a bit. The first thing I did was find an onion ring recipe that left out the frying (thanks Martha!). These rings were EXCELLENT. They were so crunchy and perfect. I’m sold. One note… I totally used Panko instead of the cornflakes she suggests.

Now to the bacon. Please don’t tell Elizabeth, but I’m a microwaver, and damn proud of it. My mom always microwaved, and I’ve got it figured out to the point where this bacon turns out perfectly crunchy and you end up throwing away gobs of oil-soaked paper towels. Ewe.

But all of that aside, what made this burger beyond amazing was skipping the grilling. I found this video that talked about how to cook your burger on a cast iron skillet in the oven. People, please listen up. Are you listening? YOU MUST MAKE YOUR BURGERS LIKE THIS. It was SO moist (ewe, my least favorite word) and delicious. Juicy and perfectly browned. THIS IS HOW YOU COOK A BURGER. And FYI, most restaurants cook their burgers sort of like this, so turn off that grill and stay in the house. (and thank you to the monsoon storm that forced me inside when I had planned on grilling)


Verdict: Ryan (a very particular burger eater) says this is the best burger he’s ever had. That’s saying something. If you must skip all the cheesy/bacony/oniony -ness of this recipe (why would you?!), at least try the cast iron method of making your burgers. You’ll probably want to send me a birthday present as a thank you.

Bacon Burger with Muenster, Onion Rings and Buffalo Mayo
Recipe type: Dinner
Author: Amanda N
Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Serves: 4
Adapted from DixieChikCooks.com, Martha Stewart and KitchenDaily.com
  • 1.5 lb 80% ground beef
  • 2 tbsp Italian bread crumbs
  • 2 tbsp Worcestershire sauce
  • Salt & Pepper
  • Onion rings – Martha Stewart’s Baked Onion Rings
  • 1/2 cup mayo
  • 1 tbsp buffalo hot sauce, or more depending on your heat tolerance
  • 4 sesame rolls
  • 4 slices Muenster cheese
  • 1/2 lb. sliced bacon, cooked (IN THE MICROWAVE! TRY IT! {1 min per slice between paper towels. change out paper towels and cook 1 minute extra until done})
  1. Preheat oven to 450degrees. Place cast iron in heating oven for 30 minutes.
  2. Combine the beef, bread crumbs and Worcestershire; form into patties and put in the fridge for 30 minutes.
  3. While beef is in fridge, start cooking the baked onion rings.
  4. Remove burgers from fridge and season both sides with salt and pepper. Pull out pre-heated cast iron. Place beef patty on cast iron and quickly place back in oven quickly. Cook for 2 minutes. Remove from oven, flip carefully, and replace back into oven for 2 more minutes. Remove cast iron and place cheese on top of burgers. Put back in oven for 1 minute until cheese starts to melt. Remove burgers from cast iron and allow to rest for at least 3 minutes.
  5. Open buns and slather with butter. Toast under broiler in oven.
  6. Mix the mayo and hot sauce together. Place burger, bacon, onion rings and mayo on the buns. Eat!



This entry was posted in 5 Wine Glasses, Beef, Dinner and tagged . Bookmark the permalink.

3 Responses to Happy WandAS Burger Week

  1. Ryan Nemec says:

    Cooking on cast iron like that in the stove is like upside down grilling!

  2. Manda says:

    Tell me more about microwaving bacon? I’m curious, how does it get crispy in the microwave?

  3. Debbie says:

    okay – I don’t agree with the bacon thing but absolutely on the cast iron. It is really the best pan you can ever own/use! I have two – a grill pan and a regular pan… But I almost want one or two more. YUMMY I wanna try the burger!

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