Blt Burgers With Garlicky Mayonnaise Recipes

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.

Steps:

• Make the candied bacon: Preheat the oven to 350 degrees F. Mix the brown sugar, cayenne and cinnamon in a small bowl. Arrange the bacon on a wire rack set over a rimmed baking sheet. Sprinkle with half of the sugar-spice mixture. Bake 10 minutes, then flip and sprinkle with the remaining sugar-spice mixture and bake 10 more minutes. Remove the bacon from the oven and let cool.
• Make the bacon mayonnaise: Cook the bacon in a skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, then finely dice. Whisk the mayonnaise and sour cream in a small bowl. Stir in the diced bacon and chives and season with salt and black pepper. Cover and refrigerate until ready to use, or up to 1 day.
• Make the burgers: Form the ground beef into 4 equal-size patties, about 3 1/2 inches in diameter. Sprinkle both sides of each patty liberally with salt and black pepper.
• Heat a grill pan or cast-iron skillet over high heat, then add the canola oil. Add the patties and cook about 3 minutes, then flip and top each with 1 slice cheddar. Cover and continue cooking 3 more minutes for medium rare.
• Build the burgers: Smear the bacon mayonnaise on the toast. Serve the patties on the toast with lettuce, tomato and the candied bacon.

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:

• 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.

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.