Ingredients

• 6 slices bacon, chopped
• 2 tablespoons unsalted butter
• 3 onions, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• Kosher salt and freshly ground pepper
• Vegetable oil, for the grill
• 2 pounds ground beef chuck
• Kosher salt and freshly ground pepper
• 4 mini baguettes or other rolls, split
• 4 ounces gruyere cheese, shredded
• 4 ounces Maytag blue cheese, crumbled
• 2 cups baby arugula

Instructions

1. Make the compote: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 4 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet.
2. Reduce the heat to low and add the butter to the skillet; swirl to melt. Add the onions; cover and cook, stirring occasionally, until golden, about 15 minutes. Uncover and add the garlic. Cook, stirring occasionally, until the onions are lightly caramelized, about 5 minutes. Add the vinegar and cook, stirring, until the onions are glazed, about 1 more minute. Stir in the reserved bacon and season with salt and pepper; set aside.
3. Grill the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Form the beef into four 1-inch-thick oblong patties and season with salt and pepper. Grill 4 to 5 minutes per side for medium. Meanwhile, toast the baguettes.
4. Serve the burgers on the baguettes; top with the gruyere, blue cheese, onion-bacon compote and arugula.
5. Photograph by Steve Giralt