These juicy, pan-seared burgers develop their smoky flavor from the inside out. Spanish smoked paprika and thick-cut bacon are mixed into the meat prior to cooking to add pungent flavor and extra moisture. The roasted onion mayo topping adds just a hint of sweetness and the Gouda brings in a little tang. Serve with oven-fried potatoes and a glass of Malbec or Zinfandel.
PrintSmoked Paprika-Bacon Burgers w/Roasted Onion Mayo
Bacon and smoked paprika are mixed into these pan-seared burgers prior to cooking for added flavor and juiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 lb lean ground beef (we used grass fed)
- 3 slices thick cut bacon, cut into 1/2-inch pieces
- 1–1/2 teaspoons smoked paprika
- 1 teaspoon sherry vinegar (or red wine vinegar)
- Salt and freshly ground black pepper
- 4 slices Gouda cheese
- 4 hamburger rolls
For the roasted red onion mayo:
- 1/2 medium red onion
- 1 tablespoon vegetable oil
- 1/2 teaspoon smoked paprika
- 1/4 cup mayonnaise
Instructions
- To make the mayo, preheat the oven to 425°F and line a shallow baking pan with parchment paper. Cut the red onion into 1/2-inch thick slices and arrange on the parchment. Brush with vegetable oil and season with salt and pepper. Roast until the onion is tender and caramelized, 10 to 12 minutes. Set aside and allow to cool.
- While the onions roast, fry the bacon in a heavy, ovenproof, skillet until cooked through, but not completely crisp. Drain on paper towels and allow to cool. Wipe the excess fat from the pan.
- Place the ground beef, bacon, smoked paprika, sherry vinegar, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl. Using your hands, combine thoroughly and form into 4 equally sized patties about 1/2-inch thick.
- Heat the skillet to medium-high (add a touch of oil if needed) and sear the burgers, 1-1/2 minutes per side. Top each burger with a slice of cheese and place the skillet in the oven until the cheese melts, and the burgers reach the desired doneness (about 1-1/2 minutes additional for medium). Transfer to a plate and allow to rest for 2 minutes.
- To finish, chop the roasted onion into small pieces and place in a small bowl. Stir in the mayo, smoked paprika and a pinch of salt and pepper. Divide the mixture between the 4 rolls, top with a burger and serve immediately.
Notes
Recipe Notes:
For best flavor, use a fresh, quality smoked paprika. We use La Chinata Sweet Smoked Paprika with consistently good results.
Kara says
I have never had a paprika/bacon burger before. And the Gouda added just makes my mouth water. I love finding new recipes. Especially grass fed recipes. I get lots of my new grass fed beef recipes from La Cense Beef. They have delicious ones as well. I am looking forward to making this burger!