Blt Burger With Roasted Garlic Mayo Food

BLT BURGER WITH GARLICKY MAYONNAISE

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.

BLT BURGERS

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.

BLT BURGERS WITH GARLICKY MAYONNAISE

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.

BLT BURGER WITH GARLICKY MAYONNAISE

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.

BLT BURGERS WITH BACON MAYONNAISE

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.

THE ULTIMATE BLT BURGERS WITH HONEY MOLASSES-GLAZED BACON, GRILLED LETTUCE, AND SMOKY TOMATO MAYO

Steps:

• Preheat a nonstick grill pan over medium-high heat.
• Roughly chop 6 of the bacon slices, and add to the grill pan. Cook, stirring occasionally, until the bacon just barely begins to turn crispy, about for 3 to 4 minutes. Add the cooked bacon to a food processor and process for 4 to 5 seconds. Set aside for later use, (in the patties).
• Honey Molasses-Glazed Bacon:
• In a small mixing bowl combine the honey, molasses, vinegar, and cayenne and mix until well combined. Brush the remaining 12 bacon slices on both sides with the honey mixture. Heat a large fireproof nonstick skillet on the grill. Add 1/2 the bacon and cook over medium-high heat until crispy, about 5 minutes, flipping once. Drain on paper towels. Repeat with remaining bacon.
• To make Grilled Lettuce: Soak the radicchio leaves, for about 10 minutes, in an ice bath to lessen the amount of bitterness. Remove the leaves from the ice bath and pat dry with paper towels. Brush the leaves with 1 tablespoon oil. Put on the grill and cook briefly on each side. Transfer to a cutting board and cut into 1-inch wide strips. In a large mixing bowl, whisk together the remaining 1 tablespoon of oil, the sherry vinegar, and Dijon mustard. Add the radicchio and toss to coat.
• Smoky Tomato Mayo: Put the tomato on the grill and cook for 6 to 8 minutes, turning occasionally, until most of the skin has blackened. Transfer to a small bowl and cover with plastic wrap. After 10 minutes, squeeze the tomato into a strainer to remove the seeds and most of the skin (you can leave a little bit of the burnt skin). Discard the seeds and skin. In the bowl of a food processor, combine the tomato, smoked paprika, garlic, and mayonnaise and puree. Season, to taste, with salt and pepper.
• Patties: Combine the beef, reserved bacon (that has been chopped in the food processor), tarragon, salt, and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form into patties to fit the size of the buns.
• Brush the grill pan with vegetable oil. Arrange the patties in the pan and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top with equal amounts of cheese and put the buns, cut side down, on the outer edges of the grill to toast lightly.
• To assemble the burgers, spread a generous amount of the Smoky Tomato Mayo on the cut side of the buns. Top the bun bottoms with 2 slices of Honey Molasses-Glazed Bacon, a cheese-topped patty, and equal amounts of Grilled Lettuce. Cover with the bun tops and serve.

BASIL AND GARLIC MAYO

Steps:

• Blend first three ingredients in food processor until basil is finely chopped.
• Add mayonnaise.
• Enjoy on your favorite sandwich!

BLT

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.

PORTABELLA AND GOUDA BURGER WITH GARLIC MAYO

Steps:

• Combine 2 tablespoons olive oil,sliced garlic clove and thyme in a zipper-lock bag.
• Add portabella mushroom caps, zip up and marinate for at least 30 to 45 minutes.
• In the meantime, combine the Garlic Mayo ingredients and allow to blend in the refrigerator.
• When mushroom caps are ready, heat a little olive oil in a skillet (maybe another tablespoon or so) and saute for about 5 minutes, stem side down.
• Try to include as much of the sliced garlic and thyme as possible in the skillet.
• Turn mushroom caps over and top with cheese.
• Cover skillet and cook for about another 5 minutes or until cheese is melted (it will melt very fast, keep an eye on it--).
• Alternatively, these are delicious on the grill as well!
• Serve with tomato on toasted rolls or French bread spread with garlic mayo.
• Really nice with some avocado on the side.

BLT CLUB WITH TANGY GARLIC MAYO

Steps:

• Tangy Garlic Mayo: Mash minced garlic with a spoon until you get a pasty consistency. Stir garlic, mayo, balsamic vinegar and lemon juice in a bowl until thoroughly mixed.
• BLT Club:.
• Spread garlic mayo on first piece of toast, top with 2 leaves of lettuce, 3 slices of bacon and 2 slices of tomato.
• Spread garlic mayo on both sides of second piece of toast and place on top of first layer of sandwich. Top with 2 leaves of lettuce, 3 slices of bacon and 2 slices of tomato, salt and pepper to taste.
• Spread garlic mayo on last slice of toast, place on sandwich, then cut diagonally and serve. (fries and a pickle spear are a good side).