Ingredients – needs parchment paper in addition to ingredients
3 Red Onion
6 Roma Tomatoes
12 Hamburger Buns
12 Sirloin Patties
36 slices of Bacon
4 tablespoons Sherry Vinegar
3 cups Cheddar Cheese
12 tablespoons Ketchup
6 teaspoons Sugar
Salt & Pepper to taste
Wash and dry all produce. Preheat oven to 425 degrees.
Thinly slice onion. Slice tomato into rounds. Split buns in half. Shape beef into 12 evenly sized patties (make them slightly wider than the buns).
Over medium-high heat, cook bacon until desired crispiness. Remove bacon and set aside. Drain fat from pan, leaving a drizzle to lining the pan.
Add onion to same pan and cook, tossing, until soft, 5-6 minutes. Stir in 4 TBSP sherry vinegar and 6 tsp sugar. Simmer until liquid is nearly evaporated, 1-2 minutes. Season with salt and pepper. Transfer to a small bowl and set aside.
Line another baking sheet with parchment paper. Place cheddar on it in 12 even piles. Bake in the oven until melted in middle and crispy at the edges, 5-7 minutes.
Heat the same cooking pan as onions, over medium-high heat. Season patties all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side.
While burgers are cooking, carefully remove crispy cheese from baking sheet. Discard parchment paper and place buns on the sheet. Toast in oven until golden, 3-4 minutes.
Fill each bun with a burger, 3 slices of bacon, onion mix, tomato slices, ketchup, and top with crispy cheese.