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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!"
Ingredients
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
Yield
Serves: 4
Preparation
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.
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.