It took me two years to make this dish look sexy. My heartfelt apologies to Hubert Keller.
12 slices (1/2 lb.) bacon
1/2 tbsp. sugar
1-1/2 lbs. ground beef
1/2 tbsp. thyme
sea salt and black pepper
3 oz. (1/4 cup) crumbled blue cheese
6 whole slider buns
1/2 small red onion, cut into slices
6 cherry or plum tomatoes
arugula, spinach or some other kind of greenery
In a large pan, cook the bacon until crispy, then drain it on a paper towl-covered dish. There’s a fair amount of bacon in here, so the last thing you want is hidden grease, fatty. Cut four of the slices into 3 pieces and crumble the remaining four.
Peel the pear and cut into thin slices. Toss with sugar. Yup. There’s fruit on your burger.
Mix the ground beef, thyme, crumbled bacon, salt and pepper. Form into 12 evenly sized patties. Make a depression in the middle of six of the patties and fill with crumbled blue cheese. Top the patties with the remaining six patties and pinch them together so that they don’t upon while cooking.
Cook in a hot grilling pan with olive oil or on a heated grill. Season the burgers with salt and pepper, then cook.
While the burgers cook, toast the buns in a toaster overn or under the broiler until lightly toasted. If grilling, place them on the grill rack.
When the burgers are cooked to your liking, remove them to a warm plate and let them rest. Meanwhile, heat the 1/2 tsp. of olive oil in a pan and add the pear slices. Cook until lightly browned.
To assemble, place the green stuff the bottom bun, top with pear, bacon and finally the burger. Add the onion, top and secure with a skewer. For decoration, slide a tomato down the skewer to the top of the bun.