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1
Put the bratwursts in a medium pot in a single layer.
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2
Pour in the beer, then add enough water to cover the bratwursts by 1 inch, if necessary.
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3
Bring to a boil, then reduce the heat to medium low.
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4
Simmer until the bratwursts are cooked through, 12 to 14 minutes.
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5
Remove to a plate and allow to cool completely.
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6
Meanwhile, combine the ground beef, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
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7
Gently mix with your hands and divide into 4 equal portions.
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8
Lay out a piece of plastic wrap.
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9
Arrange 4 bacon slices side by side on the plastic to form a rectangle, overlapping them slightly.
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10
Position the bacon rectangle with a short end in front of you.
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11
Press a portion of the beef over the half of the bacon rectangle closest to you.
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12
Place a bratwurst horizontally on top of the beef.
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13
Using the plastic wrap to help, tightly roll the bacon and beef around the bratwurst away from you; remove the plastic wrap.
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14
Secure the bacon with kitchen twine in 3 or 4 spots.
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15
Repeat to wrap the remaining bratwursts.
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16
Place the bacon-wrapped bratwursts seam-side down in a large nonstick skillet over medium heat.
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17
Cook, turning, until the bacon is crisp and the beef is cooked through, about 10 minutes.
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18
Remove to a plate, tent with foil and let rest 10 minutes.
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19
Meanwhile, preheat the broiler.
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20
Drizzle the insides of the buns with olive oil.
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21
Place on a baking sheet and broil until golden brown, about 1 minute.
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22
Use scissors to remove the twine from the bratwursts.
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23
Place on the buns and top with the chopped onion and cheese.
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24
Photograph by Steve Giralt
