- 8 slices bacon
- 1 1/2 pounds lean ground beef
- 1 shallot, finely chopped
- 1/3 cup parsley, finely chopped
- Salt and pepper
- Extra virgin olive oil (EVOO), for drizzling
- 2 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dry or prepared mustard
- 1 teaspoon hot sauce
- 3/4-1 cup stout beer, such as Guinness
- 1 pound cheddar cheese, shredded
- 8 slices pumpernickel bread
- 1 small bunch watercress, chopped
- 4 thick slices beefsteak tomato
- Salt-and-vinegar potato chips, for serving
Pre-heat the oven to 350°F.
Bake the bacon on a broiler pan until crisp, 15 minutes.
Pre-heat the broiler.
In a bowl, combine the beef, shallot and parsley; season with salt and pepper. Form into four patties.
In a nonstick skillet, heat a drizzle of EVOO over high heat. Add the patties and cook for 3 minutes on each side for medium-rare doneness.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook until light brown, 3 minutes. Stir in the Worcestershire sauce, mustard and hot sauce. Whisk in the stout and cook until thickened, 1-2 minutes. Lower the heat and stir in the cheese until smooth.
Arrange the pumpernickel slices on a baking sheet and toast both sides. Pour the sauce over the toasts; broil until the cheese is bubbly, about 2 minutes.
Place a patty on each of the four pumpernickel slices, cover each with a handful of watercress, crisscross with two bacon slices and top with a slice of tomato; season with salt and pepper. Cover with the remaining toasts, cheesy side down. Serve with a pile of potato chips.