Conchas and burgers have never paired together so wonderfully. Enjoy this savory and sweet dish next time you are looking to give your burgers a twist.
for 4 servings
- 1 tablespoon neutral oil
- 1 medium yellow onion, sliced
- 4 thick slices uncured bacon
- 1 lb ground beef (425 g), 80/20 ground beef
- 8 slices pepper jack cheese
- 4 conchas
- 4 tablespoons mayonnaise
- 4 teaspoons apricot jam
- Calories 732
- Fat 53g
- Carbs 11g
- Fiber 1g
- Sugar 5g
- Protein 48g
Estimated values based on one serving size.
- Heat the oil in a medium skillet over medium heat, then add the onion and sauté for 20–25 minutes, until caramelized and golden brown.
- In a separate medium skillet over medium-low heat, cook the bacon for 2–3 minutes per side, until golden brown. Transfer to a paper towel-lined plate or wire rack to drain, then cut each strip in half crosswise.
- Divide the ground beef into 8 2-ounce portions and roll into balls.
- Place a beef ball in a large skillet over medium heat, and smash down with a burger press or heatproof plate to about ¼-inch-thick (use a small square of parchment to keep the meat from sticking to the spatula, if desired). Cook for 2–3 minutes, then flip, add a slice of cheese, and cook for another 2–3 minutes on the other side, until the internal temperature reaches 165°F. Repeat with the remaining patties, taking care not to overcrowd the pan.
- Slice the conchas in half horizontally and spread ½ tablespoon of mayonnaise on each cut side. Place cut-side down in a separate large skillet over medium heat and toast until lightly browned, 1 minute.
- To assemble, stack 2 patties on the bottom half of each concha, then top with caramelized onions, 2 half-slices of bacon, and 1 teaspoon of apricot jam. Finish with the top half of the conchas. Serve immediately.
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