Conchas and burgers have never paired together so wonderfully. Enjoy this savory and sweet dish next time you are looking to give your burgers a twist.
Cook Time
30 minutes
Total Time
1 hr
Yield
4 servings
Ingredients
1 tablespoon neutral oil
1 medium yellow onion, sliced
4 thick slices uncured bacon
1 lb ground beef (425 g), 80/20 ground beef
8 slices pepper jack cheese
4 conchas
4 tablespoons mayonnaise
4 teaspoons apricot jam
How to Make It
1. Step
Heat the oil in a medium skillet over medium heat, then add the onion and sauté for 20–25 minutes, until caramelized and golden brown.
2. Step
In a separate medium skillet over medium-low heat, cook the bacon for 2–3 minutes per side, until golden brown. Transfer to a paper towel-lined plate or wire rack to drain, then cut each strip in half crosswise.
3. Step
Divide the ground beef into 8 2-ounce portions and roll into balls.
4. Step
Place a beef ball in a large skillet over medium heat, and smash down with a burger press or heatproof plate to about ¼-inch-thick (use a small square of parchment to keep the meat from sticking to the spatula, if desired). Cook for 2–3 minutes, then flip, add a slice of cheese, and cook for another 2–3 minutes on the other side, until the internal temperature reaches 165°F. Repeat with the remaining patties, taking care not to overcrowd the pan.
5. Step
Slice the conchas in half horizontally and spread ½ tablespoon of mayonnaise on each cut side. Place cut-side down in a separate large skillet over medium heat and toast until lightly browned, 1 minute.
6. Step
To assemble, stack 2 patties on the bottom half of each concha, then top with caramelized onions, 2 half-slices of bacon, and 1 teaspoon of apricot jam. Finish with the top half of the conchas. Serve immediately.
