Filet Mignon Burgers for The Ultimate Gourmet Tailgating Party

• Meat

  • 6 (6 oz. filet mignon, steaks
  • 5 slices Bacon, thick cut

• Produce

  • 1 Arugula, fresh
  • 4 lbs Onions

• Condiments

  • 1 Dijon mustard
  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 1/3 cup Brown sugar
  • 1 tbsp Kosher salt
  • 1 Kosher salt
  • 1 Pepper, Freshly cracked

• Oils & Vinegars

  • 2 cups Apple cider vinegar

• Bread & Baked Goods

  • 12 Brioche buns, toasted

Found on steakbytes.com

Ingredients

• 5 slices thick cut bacon
• 4 pounds onions, peeled and sliced thin (I used Vidalia onions)
• 1 tablespoon kosher salt
• 2 tablespoons Worcestershire sauce
• 2 to 3 cups apple cider vinegar
• ⅓ cup brown sugar
• 6 (6 oz.) filet mignon steaks
• kosher salt
• freshly cracked pepper
• Dijon mustard
• Fresh arugula
• 12 brioche buns, toasted

Directions

• Using a heavy bottomed pot or Dutch oven over medium high heat, cook the bacon slices until crispy, for about 7 to 8 minutes. Remove the cooked, crispy bacon from the pan and place onto a paper towel lined plate.
• Leave all the bacon fat in the pot and add in the sliced onions. Sprinkle on the salt and reduce the heat to medium. Cover the pot with a lid and let the onions cook until they have softened; for about 15 minutes.
• While the onions are cooking, chop up the crispy bacon into bacon bits and then add them to the pot with the onions. Add in the Worcestershire sauce, apple cider vinegar and the brown sugar and stir together. Let the onions cook, uncovered, stirring occasionally for about 30 to 45 minutes.
• Reduce the heat to low and continue cooking until the onions are a rich, brown color, for about 10 minutes, stirring frequently. Remove from the heat and set aside.
• Season each filet mignon with salt and pepper on each side and refrigerate for at least an hour, or overnight.
• When ready to grill, heat your grill to high. Place the filet mignons on the grill, directly over the heat and cook for about 3 to 4 minutes. Flip just once and grill the other side for another 3 to 4 minutes (for medium rare).
• Remove steaks from the grill and let sit for at least 2 to 3 minutes before slicing.
• To assemble the burgers: Top the bottom-side toasted bun with some Dijon mustard and top with some fresh arugula. Place about five strips of the filet mignon on top of the arugula and place some caramelized onions on top. Top your burger with the top-side toasted brioche bun and enjoy immediately.