Not the prettiest. Not the fastest to make either (not complicated, just a few long steps). But deeply satisfying in a messy decadent way.
1 lb ground beef
2 firm pears
2 large onions
1/2 cup bourbon
1/2 cup sugar
1 cup water
2 table spoon butter
4-5 tea spoon onion confit
4 sesame buns
2 tea spoons berberé
4-6 slices thick cut bacon
salt and pepper
1. Melt the butter in a skillet. Peel and slice the onions.
2. Add the onions to the butter and stir to coat. Add a pinch of salt and pepper. Cook on medium-low heat to medium heat for 30-40 minutes, stirring every so often, until brown, soft and caramelized. Add water if they start to stick.
3. Meanwhile, in a sauce pan, combine the bourbon, sugar and water. Bring to a boil.
4. Peel and slice the pears. Add the syrup and bring down to a simmer.
5. Cook for 15 minutes or until tender. Weight them down with the lid from a smaller pot to ensure they remain submerged.
Remove from heat and allow to cool in the syrup.
6. Cook the bacon.
7. Realize while cooking the bacon that you are out of paper towels. Attempt a makeshit dripping system so the bacon can drain excess fat and become crispy.
8. Shape patties and season with berberé and a pinch of salt. Drain excess fat from the pan and cook patties to preffered temperature.
9. Start assembly. Caramelized onions on the bottom bun and onion confit on the top bun.
10. Add the patty and the brie. Realize you messed up on the patty’s size. Shrug.
11. Add a few pear slices and the bacon.
12. Close and enjoy!