Concha Burger

Instructions

• 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.
• 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.
• Divide the ground beef into 8 2-ounce portions and roll into balls.
• 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.
• 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.
• 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.
• Enjoy!