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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Rachael Ray. Man food! Ingredients:
8 slices bacon |
1 1/2 lbs lean ground beef |
1 shallot, finely chopped |
1/3 cup finely chopped fresh parsley |
salt and pepper |
extra virgin olive oil, for drizzling (evoo) |
2 tablespoons butter |
2 tablespoons flour |
2 tablespoons worcestershire sauce |
1 tablespoon mustard |
1 teaspoon hot sauce |
3/4-1 cup stout beer, such as guinness |
1 lb shredded cheddar cheese |
8 slices pumpernickel bread |
1 bunch watercress, chopped |
4 slices beefsteak tomatoes |
salt and vinegar potato chips, for serving |
Directions:
1. Preheat the oven to 350°. Bake the bacon on a broiler pan until crisp, 15 minutes. Preheat the broiler.
2. In a bowl, combine the beef, shallot and parsley; season with salt and pepper. Form into 4 patties.
3. In a nonstick skillet, heat a drizzle of EVOO over high heat. Add the patties and cook for 3 minutes on each side for medium-rare.
4. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook until light brown, 3 minutes. Stir in the Worcestershire sauce, mustard and hot sauce.
5. Whisk in the stout and cook until thickened, 1 to 2 minutes. Lower the heat and stir in the cheese until smooth.
6. Arrange the pumpernickel slices on a baking sheet and toast both sides.
7. Pour the sauce over the toasts; broil until the cheese is bubbly, about 2 minutes.
8. Place a patty on each of 4 slices, cover each with a handful of watercress, crisscross with 2 bacon slices and top with a slice of tomato; season with salt and pepper.
9. Cover with the remaining toasts, cheesy side down. Serve with a pile of potato chips.
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