Vermont Burgers DIY

Ingredients :

PATTIES
1 ½ pounds ground chuck (80% lean)

1/2 cup finely chopped yellow onion

2 teaspoons Worcestershire sauce
1 teaspoon mustard powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

GLAZE 

3 tablespoons pure maple syrup
2 tablespoons coarse-grain mustard
1 tablespoon balsamic vinegar
1/4teaspoon freshly ground black pepper
6 ounces aged cheddar cheese, cut into four slices, at room temperature
4 pretzel rolls, split
1 ½ cups baby arugula
1/2 small red onion, cut into thin slices
8 slices cooked thick-cut bacon

Instructions :

• Mix the patty ingredients, and then gently form four patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
• Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
• Combine the glaze ingredients.
• Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 9 to 11 minutes, turning once. Once the burgers have been turned, baste with the glaze frequently. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the rolls, cut side down, over direct heat.
• Build each burger on a roll with arugula, a patty, onion, and two slices of bacon. Serve warm.