A very simple but tasty burger you can make when you can’t get outside due to the weather.

1 yellow Onion thinly sliced

12oz of small Potatoes cut into half inch wedges

2 tsp Dat’l Hook Ya Blackened seasoning

1.5 tbsp Mayo

2 tbsp Dat’l Hook Ya sauce

2 tsp Dijon mustard 10oz Ground Beef Extra Sharp Vermont white cheddar

2 Potato buns Beer ( American ale preferred)

1 tsp sugar

Olive oil

2 thick cut Bacon slices

Grated Parmesan Cheese

Preheat oven to 425. Mix 1 tsp of blackened seasoning into ground meat. form into a uniform ball and set aside in refrigerator. Mix Dat’l Hook Ya Sauce, Dijon mustard, mayo and set aside. In a bowl place the wedged potatoes and sprinkle on olive oil and 1 tsp of blackened seasoning. Toss to coat evenly, place on a baking sheet and place into oven for 25 min. Heat a pan to low heat, add a small plash of olive oil and cook bacon. Once bacon is done, drain drippings into a bowl and save. Add a small splash of bacon drippings back to the pan, increase heat to medium and add in the onions. Cook 8 min or until the onions are browned. Make sure to stir the onions frequently so they do not burn. Once onions are browned, add a healthy splash of beer and sugar. Cook until the onions are caramelized, about 1 min. They will have a thick jelly coat. Remove them from pan and set aside. To the same pan add another small splash of bacon drippings and place in the balls of meat and flatten until they are approximately 4-5 inch patties. Cook each side about 3 min or until cooked to your liking. Once cooked place on cheese, place a cover over the pan and melt the cheese. Place the patties onto the toasted buns, top the patties with bacon, onion, and a drizzle of the sauce. Place potato wedges on the plate and sprinkle with parmesan cheese. Enjoy!