BLT BURGER WITH BACON MAYONNAISE
Provided by Kelsey Nixon
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Form the ground beef into 4 patties, about 3 1/2 inches in diameter. Sprinkle both sides of each patty liberally with salt and pepper.
- Heat a grill, grill pan, or cast-iron skillet over high heat, adding the canola oil if applicable. Cook the patties for approximately 3 minutes, then flip and top with 1 slice of Cheddar (cover to melt). Continue cooking for an additional 3 minutes for medium, or continue cooking to your desired doneness.
- Build the burgers by placing each cooked patty on a slice of toast. Top with the tomatoes, lettuce and Candied Bacon. Smear the top toast slices with the Bacon Mayonnaise and place on top of other ingredients. Serve immediately.
- Preheat the oven to 350 degrees F.
- In a small bowl, mix together the brown sugar, cayenne and cinnamon. Place the bacon slices on a wire rack set over a rimmed sheet tray. Sprinkle each piece with half the sugar/spice mixture. Cook 10 minutes. Flip and sprinkle with the remaining sugar/spice mixture and cook an additional 10 minutes. Remove the bacon from the oven and allow to cool.
- Whisk together the mayonnaise and sour cream in a small bowl. Stir in the bacon and chives. Season with salt and pepper. Cover and keep in the refrigerator until ready to use. Will keep for up to 1 day.
BLT BURGERS WITH GARLICKY MAYONNAISE
We love burgers, plain or fancy. This recipe from Food and Wine is a nice alternative to an ordinary burger, suitable for serving to guests. You can make the mayo hotter or milder depending on your taste by using more or less of the chipotle. We liked it just the way it is. I did change the amount of bacon and ground beef, the original recipe called for 1/2 pound burgers and this version makes up 4 1/4 pound burgers.
Provided by Simply Chris
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the bacon until crisp, drain on paper towels then crumble.
- In a mini food processor, pulse the sun-dried tomatoes with the garlic, Chipotle and vinegar until finely chopped.
- Add the mayonnaise and puree until smooth.
- Add the bacon, season with salt and pepper and pulse just until combined.
- Form the meat into 4 patties and brush lightly with olive oil.
- Season with salt and pepper and grill until desired doneness.
- Brush the cut sides of the rolls with olive oil and grill until lightly browned, about 2 minutes.
- Spread the mayonnaise on the cut sides of the rolls and set the burgers on the bottom halves.
- Top with the arugula, close and serve.
Nutrition Facts : Calories 643.5, Fat 40.3, SaturatedFat 11.9, Cholesterol 100.2, Sodium 829.8, Carbohydrate 38.9, Fiber 1.7, Sugar 2.9, Protein 30
BLT BURGER WITH GARLICKY MAYONNAISE
Another AMAZING burger from the Food & Wine website. I think this is the best burger we have ever had. I changed the recipe very slightly. The biggest diference is that the meat went from 2 lbs to 1.5 lbs
Provided by OrmondEater
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Light a grill. In a large skillet, cook the bacon over moderate heat until crisp, about 7 minutes.
- Drain on paper towels, then chop finely.
- In a mini food processor, pulse the sun-dried tomatoes with the garlic, chipotle and vinegar until finely chopped.
- Add the mayonnaise and puree until smooth.
- Add the bacon, season with salt and pepper and pulse just until combined.
- Form the meat into 4 large patties, about 1 inch thick and brush lightly with olive oil.
- Season with salt and pepper and grill over a medium-high fire for 9 minutes for medium meat. Brush the cut sides of the rolls with olive oil and grill until lightly browned, about 2 minutes.
- Spread the mayonnaise on the cut sides of the rolls and set the burgers on the bottom halves. Top with the arugula, close the sandwiches and serve.
Nutrition Facts : Calories 765.2, Fat 48.9, SaturatedFat 15.8, Cholesterol 135.9, Sodium 875.8, Carbohydrate 41.2, Fiber 2.5, Sugar 5.3, Protein 39
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