12 strips center cut bacon
1/4 cup tomato ketchup
1/4 cup tomato paste
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 tablespoon fresh lime juice
1 tablespoon Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon hot pepper sauce (recommended: Tabasco)
1 1/2 tablespoons reserved bacon drippings (from 3 pieces of center-cut bacon)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 pound 80-percent ground beef or ground sirloin
1/4 teaspoon ground coriander
Kosher salt and freshly ground pepper
8 slices American cheese
1 tablespoon unsalted butter
1 small red onion, sliced
1/3 cup Thousand Island dressing
4 Kaiser rolls, split and toasted
1 large beefsteak tomato, cut into 8 thin slices
4 pieces green leaf lettuce
What makes the "Bacon-Nater Burger" so unique and successful is the way I layer the combination of flavors of this enjoyable burger. The sauteed onion with the barbeque sauce (that I make from scratch) combination reminded me of my childhood barbeque when my mother would marinate the onions in barbeque sauce before grilling them or sauteing them for our barbeque meals, which I would enjoy immensely.
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