Stack your burger to new heights with Barrel Manager Eric’s Brooklyn-Style Double Double
Double burger. Double cheese. Double bacon. The double bacon cheeseburger is exactly what you imagine when you picture the perfect burger. We didn’t think a burger like this could get much better, but then Barrel Manager Eric Brown stepped in and proved us wrong.
Meet the Brooklyn-Style Double Double. The secret to bringing this classic to the next level? Plenty of candied bacon.
- 4 of your favorite burger buns (we like Martin’s Potato Rolls)
- 1 pound ground chuck, 80/20 lean to fat
- 8 slices American cheese
- 1 large yellow onion
- 8 thick slices candied bacon (recipe below)
For the candied bacon:
- 1/4 cup brown sugar
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp black pepper
- Preheat oven to 350°F.
- Combine brown sugar, maple syrup, apple cider vinegar and black pepper in a saucepan over medium-low heat until sugar is dissolved.
- Arrange 8 thick-cut strips of bacon on a wire rack and set in a sheet pan. Cook in the oven until the bacon fat has rendered out, but is not yet crisp.
- Brush the bacon generously with the prepared glaze and continue cooking, flipping the bacon frequently and brushing on more glaze until the bacon is crisp with a nice candy coating.
- Allow bacon to cool on a sheet of parchment paper until burgers are ready for assembly.
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- Heat a heavy cast iron pan until it’s nearly smoking hot. While the pan is heating, separate the ground beef evenly into 8 portions and roll into balls.
- Butter the cut side of the buns and grill until nicely toasted. Dress with mayo and set aside.
- Butter your cast iron pan and add in the balls of ground beef, leaving about 2 inches of space in between (work in batches if needed so the pan isn’t overcrowded). With a spatula, smash the balls into a patty shape. Let the burgers cook until they no longer stick to the pan and flip to sear the other side. Add a piece of American cheese to each patty and heat until the cheese is good and melty.
- While the burgers are cooking, julienne a yellow onion and cook over medium heat in a dutch oven with a few tablespoons of butter, stirring frequently. Once the onions are a deep brown color, turn off the heat and add 1-2 oz of Brooklyn Lager and scrape up any crispy bits of onion stuck to the bottom of the pan. Season with salt.
- Build your burger by stacking 2 patties on top of each bottom bun and top with caramelized onions and 2 slices of candied bacon. Serve with Brooklyn Lager.