Ingredients
Curieux Caramelized Onions
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 3 large yellow onions, thinly sliced
- 2 tablespoons light brown sugar
- ¼ teaspoon kosher salt1 cup Allagash Curieux
- ¼ cup unsalted butter
- ½ cup minced onion
- 2 teaspoons minced garlic
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 2 teaspoons chili powder
- ½ teaspoon red pepper flakes
- ¾ cup Allagash Curieux
- ¾ cup water
- ½ cup cider vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons molasses
- ¼ cup tomato paste
- 1.5 lbs. 85% lean ground beef
- ¼ cup Allagash Curieux
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 12 slices Applewood Smoked bacon
- Canola oil for brushing the grill
- 12 mini brioche rolls, approximately 2 ½-3-inches in diameter, split
- 4 oz. Danish blue cheese
- Cutting board
- Large sauté pan
- Heat resistant spatula
- Medium saucepan
- Heat resistant spoon
- Measuring cups
- Measuring spoons
- Large stainless steel bowl
- Plastic wrap
- 2 Sheet pans
- Paper towels
- Grill brush
- Side towels
- Large platter for serving
Directions
- Preheat a gas grill to medium high heat. Preheat an oven to 400°F.
- To make the Curieux caramelized onions, heat the canola oil and butter in a large sauté pan over medium heat. Add the sliced onions and stir to coat with the fat. Cook 10 minutes until onions are slightly softened, stirring occasionally.
- Add the brown sugar and salt and continue to cook, stirring occasionally, another 10 minutes or until the onions start to develop some golden color.
- Add the Allagash Curieux and simmer the onions another 20-25 minutes until onions are softened and golden. Add more Curieux if the onions are getting too dry.
- While the onions are cooking, make the Allagash glaze. Heat the butter in a medium saucepan over medium heat.
- Add the minced onions and garlic and cook until softened. Stir in the salt, paprika, chili powder and red pepper flakes. Cook another 1-2 minutes.
- Add the Allagash Curieux, water, cider vinegar, brown sugar and Worcestershire sauce and bring to a simmer. Whisk in the molasses and tomato paste.
- Simmer until sauce is thickened, approximately 15 minutes. Taste and adjust seasoning. Keep warm.
- To make the patties, combine the ground beef with the Allagash Curieux, salt, and pepper, being careful not to overwork the meat. Form into 12 small patties, making a slight indentation in the center so that the patties cook evenly. Cover and set aside.
- To make the bacon, lay the bacon strips on a sheet pan in a single layer, slightly overlapping them. Bake in a 400°F oven until cooked, 10-12 minutes. Remove from oven and drain on paper towels.
- Brush the grill with oil. Add the patties and cook approximately 3 minutes on each side, basting often with the Allagash glaze until the desired doneness is reached. Remove patties from the grill and continue to baste with the sauce.
- While patties are cooking, toast the brioche rolls lightly on a sheet pan in the oven (or on the grill).
- To assemble the burgers, place each patty on a roll bottom. Top with a piece of bacon, a mound of caramelized onions, and some crumbled blue cheese. Spread some of the Allagash glaze on each roll top. Add tops and serve with a bottle of Allagash Curieux.
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