BLT Burgers

BLT Burgers
BLT Burgers
With the exception of beef and cheese, there is no burger combination more revered than beef and bacon. Here, we've improved on a classic by putting crumbled pieces of cooked bacon in the middle of the burger. It adds unexpected bits of crisp texture and diffuses smoky flavor throughout the beef.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
American Sandwich Beef Kid-Friendly Quick & Easy Backyard BBQ Dinner Bacon Grill Grill/Barbecue Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
  • Carbohydrate 22 g(7%)
  • Cholesterol 145 mg(48%)
  • Fat 32 g(50%)
  • Fiber 1 g(4%)
  • Protein 48 g(96%)
  • Saturated Fat 11 g(56%)
  • Sodium 720 mg(30%)
  • Calories 574

Preparation 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. Cooks' notes:· Patties can be formed up to 1 hour ahead and chilled, covered. · If you aren't able to grill outdoors, patties can be sautéed in 3 tablespoons bacon fat remaining in skillet (discard remainder) over medium-high heat, turning over once, 6 to 8 minutes for medium-rare.

Preparation 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. Cooks' notes:· Patties can be formed up to 1 hour ahead and chilled, covered. · If you aren't able to grill outdoors, patties can be sautéed in 3 tablespoons bacon fat remaining in skillet (discard remainder) over medium-high heat, turning over once, 6 to 8 minutes for medium-rare.