Blt Burgers With Garlicky Mayonnaise Food

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.

BLT BURGERS

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°.

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 BURGER WITH ROASTED GARLIC MAYO

Steps:

• Make Roasted Garlic Mayo: Mash up roasted garlic cloves. Mix well with remaining sauce ingredients. Add salt and pepper to taste and mix well. Lasts for up to a week in fridge.
• For the Burgers: In a large nonstick pan, cook onions in the 2 TB oil over medium high heat, stirring often. Cook until very soft and golden brown, caramelized. Season with salt and pepper to taste. Set aside.
• In a bowl, liberally sprinkle ground beef with salt and pepper and mix to incorporate. Shape into 4 large patties, and keep at room temp. When ready to cook, grill burgers to medium rare or medium. Place cheese slices on top of the patties and keep warm.
• Assemble Burgers: Spread garlic mayo generously on buns. Layer on avocado, bacon, tomatoes, caramelized onions, and lettuce over warm cheese/beef patties.

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 BURGER WITH BACON MAYONNAISE

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 BURGER WITH GARLICKY MAYONNAISE

Steps:

• 1. 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. 2. 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. 3. 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. 4. 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