When we wrote about glamour burgers on Aug. 21 — the pricey burgers showing up on menus — a bar called Father’s Office in Santa Monica wouldn’t share its recipe.  Lots of folks, including a national magazine, had raved about it.  That led staff writer Charles Perry and our Test Kitchen to create our version, which we thought tasted every bit as good.  When you make these, you’ll need to cook more bacon than you actually use to have enough drippings.  Dry-aged beef is available at specialty markets.

Total time: 1 hour, 5 minutes
Servings: 4

Caramelized onions

4 Slices applewood-smoked bacon

2 onions, sliced (about 4 cups)

1 Teaspoon sugar

2 Tablespoons balsamic vinegar

1 Teaspoon ketchup

2 Teaspoons Worcestershire sauce

2-3 Drops liquid smoke

1/4teaspoon salt

1/2 Teaspoon pepper

Burgers:

1 1/2pounds strip steak (preferably dry-aged), ground

1/2 pound rib-eye steak (preferably dry-aged), ground

1 1/2 teaspoons salt

2 tablespoons butter

1 ounce blue cheese

4 ounces Gruyere cheese

4 French demi-baguettes, halved and toasted

1 cup baby arugula

Caramelized Onions:

Heat a skillet over medium-high heat. Fry the bacon until crisp, 5 to 6 minutes, then remove to paper towels to drain. Crumble 1 slice and set aside; reserve the rest of the bacon for another use. Measure 2 tablespoons of the bacon fat into a medium heavy skillet.

Add the onions to the skillet and sprinkle with the sugar. Cook until the onions are golden brown, about 20 minutes. Halfway through, stir in the crumbled bacon. At the end of the 20 minutes, stir in the balsamic vinegar, ketchup, Worcestershire sauce, liquid smoke, salt and pepper. Cook for 2 more minutes. Set aside.

Burgers:

Combine the strip and rib-eye steaks and mix in the salt. Shape the meat into 4 (7-inch) oval patties, about three-fourths-inch thick.

Melt 1 tablespoon of butter in a large skillet, preferably cast-iron, over medium-high heat. Fry the burgers, 2 at a time, for 3 minutes, then flip.

Top each burger with one-fourth of the blue and Gruyere cheeses. Cook the burgers 3 more minutes for medium.

Remove and keep warm; melt the remaining butter in the skillet and repeat with the remaining 2 patties and cheeses.

To assemble, place the burgers on the baguettes and top with the onions and arugula, dividing evenly.

Each burger: 991 calories; 2,100 mg. sodium; 184 mg. cholesterol; 46 grams fat; 21 grams saturated fat; 74 grams carbohydrates; 63 grams protein; 6.00 grams fiber.

Servings: 4