Smoky Homegrown Burgers

Directions

1. Melt Butter in large saute pan on extremely low heat add thinly sliced onion and thyme sprig, sprinkle onion with salt, & fresh ground black pepper.
2. Once onions soak up the butter and start to brown, add in honey & beer...let cook for at least an hour over low heat stirring occasionally to keep from burning..you want them soft, sticky and brown (can be done at least up to 2 days ahead of time).
3. Form meat in to two patties of roughly the same size, try to handle the meat as little as possible, and wet your hands with cold water to keep them from getting sticky, you want them about the circumference of the average grapefruit..and about an inch thick.
4. Make a small well or dimple in the bottom center of each burger, this will keep them from seizing up and turning in to fat balls.
5. Sprinkle both sides of the burgers generously with salt, pepper, smoked paprika and cumin.
6. Heat cast Iron pan (or if you are lucky enough to have a cast iron griddle use that!) till really really incredibly hot, I do this outside on my grill, or on the stove top, if you live in an apartment consider using the broiler or at least opening up some windows and turning on the fan
7. Lay the burgers dimple side down, you want to hear a nice sssssss sound. Then leave them there, do not touch them. really don't touch them, stand down!
8. Mix Mayonnaise together, minced garlic clove, another teaspoon smoked paprika, and several good shots of hot sauce, taste it adjust seasonings till you like it. (Don't touch that burger!)
9. Slice buns and get ready to toast them, Slice the tomato, give them a bit of a salting and a grind of pepper slices
10. Now flip the burger and layer in this order : Bacon, Onions, Cheese. Cover the pan or close the grill or put in the broiler or oven on a nice high heat (450?) , till they reach the desired temp. I'm no burger Nazi I will not dictate what temp your burger should be.
11. However, during this time if you toast the buns till they are golden and crunchy on the inside and soft and warm on the outside then butter them lightly (or not) and then carefully smear a bit of mayo on top of the bottom bun, sprinkle chopped pickle over that and lay the tomato slice on top of that. Arrange each bun on a plate with a roasted ear of corn, take a couple of swigs if beer or a few sips of wine then by that point, the cheese will be all melted and your burger will be done the way I like it.
12. Philly Local Sources: Beef & Smoked Cheddar: Hillacres Farm, Broiche Buns: Wildflour bakery, Butter, Eggs (for Mayo) & Bacon: Green Meadows Farm, Tomatoes, Garlic & Onions: Greensgrow (I think) BEER: I used Sly Fox's O'Reilly's Irish Stout Phoenixville , PA , can't remember where I got the pickles, you can find everything but the beer at Green Aisle Grocery or Fair Food Farm Stand or Headhouse Square farmers market!