Bacon Cheeseburger Salisbury Steaks

By jenlin

Ingredients

• 1 1/2 pounds ground chuck (80 percent meat, 20 percent fat)
• 1/2 cup Italian breadcrumbs
• 1/4 cup yellow mustard
• 1/4 cup ketchup
• 2 tablespoons red onion pulp (grate an onion on a rasp grater or the small side of a box grater)
• 1 1/2 teaspoons kosher salt
• Freshly ground black pepper
• 2 strips bacon
• 2 cups beef stock
• 2 cups heavy cream
• 5 to 6 slices yellow American cheese (4 ounces)
• One 12-ounce bag egg noodles
• 1/2 cup loosely packed fresh parsley, chopped

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

For the Salisbury steaks: In a large bowl, add the chuck, breadcrumbs, mustard, ketchup, onion pulp, salt and a few hefty grinds of black pepper and gently mix to combine. Divide into fourths and make four 1/2- to 3/4-inch-thick oval burgers; set aside.

In a large pan with straight sides on medium heat, add the bacon and cook until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate, leaving the bacon fat in the pan. Cool the bacon, then chop.

In the same pan, turn the heat to high and add the formed burgers. Sear on one side for a few minutes, then remove to a plate.

For the sauce: In the same pan, add the beef stock and scrape up any bits. Add the heavy cream and American cheese and stir. Bring to a boil. Stir in the noodles. Nestle the burgers into the noodles and sauce, cover, lower the heat to a simmer and cook until the burgers are done and the noodles are cooked, about 10 minutes. Stir in the parsley and bacon.

Serve family style or place a burger on a plate with noodles and serve topped with sauce.