Best Blt Burger Recipes

BLT SALMON BURGER

Steps:

• Pass salmon filet through a meat grinder fitted with a large disc or cut into 1-inch pieces and place in the bowl of a food processor; pulse until ground, 1 to 2 minutes.
• Transfer ground salmon to a large bowl. Add scallions, lemon and lime zests; mix until well combined. Divide mixture evenly into six portions. Using a 3-inch ring mold, evenly pack one portion of the salmon mixture into ring mold to create a 3/4-inch thick patty. Repeat process with remaining salmon. Place patties on a parchment paper-lined baking sheet and transfer to refrigerator until chilled, about 15 minutes.
• Preheat a griddle over medium-high heat. Remove salmon patties from refrigerator and brush evenly with butter; season with salt and pepper. Lightly brush griddle with oil and place patties on griddle. Cook, turning once, until medium-rare, 4 to 5 minutes. Remove patties from griddle. Brush cut sides of buns with remaining butter and place, cut side-down, on griddle until toasted, about 1 minute.
• Place arugula in a small bowl and drizzle with olive oil and lemon juice; toss to combine.
• Spread 1 tablespoon tartar sauce over the top half of each hamburger bun. Top tarter sauce with 1 tablespoon pickled onions, baby arugula, and 3 slices of avocado each. Place the salmon patties on the bottom half of each bun and sandwich with top half; serve immediately.

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

Steps:

• 1. Preheat lightly oiled grill to 500-600°F. 2. In small bowl, whisk together mayonnaise and mustard. 3. Season turkey patties with salt and pepper. 4. Place patties on grill and cook for 4-5 minutes per side until cooked through and a meat thermometer reads 165°F throughout the patty. 5. Spread mayonnaise mixture on cut sides of buns. 6. Place turkey patties in buns and top each patty with 1 lettuce leaf, 1 tomato slice and 2 bacon strips. For food safety, cook to a minimum internal temperature of 165°F as measured by a meat thermometer

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.

BLT TURKEY BURGER CLUBS

Steps:

• Heat a nonstick skillet with a drizzle of oil over medium to med-high heat.
• Chop one slice of bacon and add it to the pan.
• While the bacon cooks, trim the tough green tops from the leek; halve the leek lengthwise, and thinly slice it into half-moons.
• Place the slices in a colander and rinse vigorously with running water, separating the layers to release the grit.
• Dry the leeks on a clean kitchen towel; and add them to the browned chopped bacon.
• Wilt the leeks for 2-3 minutes; then transfer them and the bacon pieces to a plate to cool.
• Return skillet to stove over low heat; add in 2 tablespoons oil.
• Put turkey in a bowl; add in grill seasoning, sun-dried tomatoes, and cooled-to-handle leeks and bacon; mix well.
• Form mixture into 2 very large patties no thicker than 1 inch (the patties will hang just off the sides of the bread once cooked).
• Increase heat under oil; add in the patties; cook for 6 minutes on each side.
• Heat a second skillet over med-high heat; add in the remaining bacon slices; cook bacon until crisp; transfer to paper-towel lined plate to drain.
• Season sliced tomatoes with salt.
• Place the sliced bread under the broiler; toast for 1 minute on each side.
• In a food processor, combine the herbed cheese, cream, and pepper.
• Build sandwiches: toasted bread slice, burger patty, herbed cheese sauce, bread, bacon, lettuce, tomatoes, herbed cheese sauce, and bread.

BLT RANCH BURGER

Steps:

• For the dressing: Combine the mayonnaise, buttermilk, chives, parsley, salt, pepper and garlic powder in a medium bowl and mix well. Refrigerate until ready to serve.
• For the burgers: Preheat an outdoor grill to medium-high heat.
• In a bowl, combine the beef, Worcestershire sauce, egg, salt and pepper. Shape into 4 patties.
• Grill the patties for about 5 minutes per side for medium doneness.
• Place each patty on a bun and top with bacon, tomato, lettuce and a generous dollop of dressing. Close the burgers with the top bun half and serve immediately.

GRILLED AVOCADO BLT BURGER

Steps:

• To make the spread, combine the cheeses in a fireproof saucepan, cover and set aside. To make the patties, combine chuck, sirloin, minced onion, zinfandel, herbs, remaining 1 tablespoon pepper sauce and seasoned salt in a large bowl. Handling meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions, and form portions into patties to fit rolls. When grill is ready, brush grill rack with vegetable oil. Place patties on rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Meanwhile, place saucepan with cheese spread on outer edge of rack to warm cheese mixture just until it reaches a very soft spreading consistency. Remove saucepan from grill and set aside. During final minutes of grilling patties, brush avocado with vinegar and sprinkle with seasoned salt. Arrange on a rimmed, perforated nonstick grilling pan coated lightly with oil, and grill alongside patties for 1 to 2 minutes, turning as necessary. During final 30 seconds, add precooked bacon to pan. When avocados are nicely grilled and bacon is crisp, remove from grill. When patties are cooked, remove from grill, stacking to keep warm. Place rolls, cut side down, on outer edges of grill rack to toast lightly. To assemble burgers, spread a generous amount of cheese mixture over cut sides of the rolls. On each roll bottom, place a lettuce leaf, a tomato slice, a patty, an equal portion of caramelized onions, 2 avocado slices and 2 bacon slices. Add roll tops, and serve.