Blt Burgers With Bacon Mayonnaise Recipes

Steps:

• Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp, then transfer with a slotted spatula to paper towels to drain. Cool to room temperature, about 5 minutes.
• Holding one fourth of beef in your palm, make a depression in beef and add one fourth of bacon to depression. Pull beef over bacon to enclose completely, then flatten into a 3/4-inch-thick patty (4 inches in diameter). Make 3 more patties in same manner with remaining beef and bacon.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• Season patties on both sides with salt and pepper. Oil grill rack, then grill patties, covered only if using a gas grill, turning over once, 5 to 8 minutes total for medium-rare. (Burgers will continue to cook slightly after being removed from grill.)
• Assemble burgers with buns and accompaniments.

Steps:

• In a small bowl, mix mayonnaise, cheese and ketchup. In a large bowl, mix tomato paste, salt and pepper. Add beef; mix lightly but thoroughly. Shape into eight 3/4-in.-thick patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat 5-8 minutes on each side or until a thermometer reads 160°. , Serve burgers on buns with sauce, lettuce, bacon and, if desired, tomato. Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, grill frozen patties as directed, increasing time as necessary for a thermometer to read 160°.

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.

Steps:

• Heat charcoal or gas grill. In medium bowl, mix all burger ingredients except cooking spray. Shape mixture into 6 patties, about 1/2 inch thick. Spray patties with cooking spray, or lightly brush with oil.
• Place patties on grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
• Spread 1 tablespoon mayonnaise on bottom of each burger bun. Top each with lettuce, bacon, burger, avocado, tomato slice and bun top.

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.