Bacon burger w/Gorgonzola cheese and Carmelized Onion

Extra Virgin Olive Oil, for drizzling and coating
1/3 pound good-quality slab bacon, chopped
3 large onions, thinly sliced
Salt and pepper
Splash of white wine
1 1/2 pounds ground sirloin or chuck, at room temperature
1/2 pound Gorgonzola cheese, crumbled
A few handfuls arugula or watercress

Rolls can be your choice.

Heat a large skillet over medium-high heat. Drizzle in EVOO. Cook the bacon until almost crispy. Transfer to a plate and let cool.
Stir the onions into the bacon drippings and season with pepper. Reduce heat to medium-low and cook until caramel in color, about 30 minutes. Season the onions with salt and deglaze the pan with a little wine. Transfer to a bowl and cover to keep warm.
Meanwhile, combine the beef, cooled bacon, salt and pepper. Score the mixture into 4 equal portions and form them into patties slightly thinner at the center than at the edges for even cooking and to ensure a flat surface (burgers plump as they cook). Coat the burgers with EVOO.
Return the skillet to the burner and increase the heat to medium-high. Add the burgers and cook, flipping once, for 8 minutes for medium-rare (adjust the timing for more well-done burgers).
Place the burgers on the toasted rolls and top with the caramelized onions, some Gorgonzola crumbles and spicy greens.

Serving Size: makes 4 burgers

Number of Servings: 4

Recipe submitted by SparkPeople user KARL1266.