2000s Recipes + Menus

BLT Burgers

  • Active time:25 min
  • Start to fnish:50 min
August 2007
With the exception of beef and cheese, there is no burger combination more revered than beef and bacon. We've improved on a classic by putting crumbled pieces of cooked bacon in the middle of the burger.
  • 1/2 lb bacon, cut crosswise into 1/2-inch pieces
  • 1 1/2 lb lean ground beef chuck
  • 4 hamburger buns, split and grilled sliced
  • Accompaniments:

    mayonnaise; mustard; iceberg lettuce; sliced tomatoes; dill pickles
  • 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).; see "Grilling Procedure".
  • 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.
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