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BLT Burger

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Serves four.

  • Make the menu:
    A Late-Summer Cookout
  • by Fine Cooking staff from Fine Cooking
    Issue 94

Celebrate an all-American holiday with the ultimate summer burger that gets its amazing flavor from the combination of smoky bacon and a sweet-and-spicy ketchup with caramelized onions and Southwestern spices.

  • 1-1/2 lb. ground chuck (80 to 85% lean)
  • 1 tsp. coarse salt
  • 1/2 tsp. freshly ground black pepper
  • 4 slices best-quality cheddar cheese
  • 4 brioche-style hamburger buns
  • 8 strips bacon, cooked until crisp and drained on paper towels
  • 4 leaves green leaf lettuce
  • 2 medium or 1 large beefsteak or heirloom tomato, thickly sliced
  • 1 avocado, peeled and thickly sliced
  • 1 recipe Kicked-Up Ketchup

Put the ground meat in a mixing bowl; sprinkle with the salt and pepper. Mix gently and briefly to avoid overworking the meat. Shape the seasoned beef into four patties that are about 1 inch thick.

Prepare a hot charcoal or gas grill fire. Grill the burgers, covered with vents open, until nicely marked and cooked to your liking (about 7 to 8 minutes total for medium-rare). Don’t press on the burgers while they’re cooking—you want to keep the juices inside the burger, not on your grill. Top each burger with a slice of cheddar in the last minute of cooking so that it melts slightly.

Transfer the burgers to a plate and tent them with aluminum foil while you toast the buns briefly on the the grill, cut side down. Serve the burgers on the buns, topped with bacon, lettuce, tomato, avocado, and ketchup.

Serving Suggestions

Serve with Boston Baked Beans, Creamy Potato Salad and a big pitcher of Southern-Style Sweet Iced Tea.

Photo: Scott Phillips

Hi Loved this so much! It was so tasty - I especially loved them a bit rare where the bacon is really chewy and the burger is just drippin' with natural juices. Try this with a good dallup of Cream Cheese on top of it for perfection. Even though you blood chemistry may be out of whack for a couple of days - it is a good slice of Home cookin' from the HeartLand.

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