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"I'm making BLT burgers—what?!," says Rach. "And what's the B stand for? Hello, bacon!" She layers beef patties and crispy bacon on toasted buns with chopped white onion, dill pickle chips, tomato, lettuce and a thick, creamy blue cheese sauce that's so good, she calls it "ridiculous." "There you go, kids. You must be drooling!"  


For the Sauce:
  • ½ cup sour cream
  • 3 tablespoons buttermilk or cream
  • Juice of ½ lemon
  • 1 clove garlic, grated or pasted
  • 1 tablespoon Worcestershire sauce
  • 1 rounded tablespoon mustard (Dijon or yellow) OR 1 teaspoon dried (Rach likes La Boite's O.M.G. onion mustard garlic spice blend)
  • 6 ounces smoked blue cheese or blue cheese, crumbled
For the BLT Burgers:
  • 8 slices meaty bacon
  • 2 pounds ground sirloin, 80%
  • Kosher salt and coarse black pepper
  • Non aerosol cooking spray
  • 4 brioche buns or sesame seed buns (Rach likes Martin's Big Marty's), split and toasted
  • Chopped white onions
  • Thinly sliced dill pickle chips
  • Sliced beefsteak or large ripe tomatoes
  • Leaf lettuce


Serves: 4


For the sauce, combine all ingredients in a medium bowl. 

For the BLT burgers, preheat oven to 375°F. 

Arrange bacon on slotted pan- or wire rack-lined baking sheet and bake until very crisp. Halve bacon slices. 

Preheat cast-iron skillet over medium-high heat. 

12-Inch Premium RUST-RESISTANT™ Cast Iron Skillet

12-Inch Premium RUST-RESISTANT™ Cast Iron Skillet

Rachael Ray

Form the sirloin into 4 patties a bit thinner in the middle for even cooking and season well with salt and pepper.  

Spray pan with oil, add patties and cook 8 minutes for medium-rare to medium.   

Build burgers: bun bottom, chopped raw onion, pickles, burger, 4 halved bacon slices to cover the entire surface, tomato, lettuce, sauce and bun top.