BLT Burgers: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves4

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.

Recipe by Alexis Touchet

Photograph by Romulo Yanes