BLT Burgers with Bacon Mayonnaise

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • For the candied bacon:
  • 3 tablespoons packed light brown sugar
  • Pinch of cayenne pepper
  • Pinch of ground cinnamon
  • 4 slices thick-cut bacon
  • For the bacon mayonnaise:
  • 3 slices thick-cut bacon
  • 1/3 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon chopped fresh chives
  • Kosher salt and freshly ground black pepper
  • For the burgers:
  • 1 1/2 pounds ground beef chuck
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons canola oil
  • 4 slices cheddar cheese
  • 8 slices Texas toast, toasted
  • Romaine lettuce and sliced tomato, for topping
Directions
  • Make the candied bacon: Preheat the oven to 350 degrees F. Mix the brown sugar, cayenne and cinnamon in a small bowl. Arrange the bacon on a wire rack set over a rimmed baking sheet. Sprinkle with half of the sugar-spice mixture. Bake 10 minutes, then flip and sprinkle with the remaining sugar-spice mixture and bake 10 more minutes. Remove the bacon from the oven and let cool.

  • Make the bacon mayonnaise: Cook the bacon in a skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, then finely dice. Whisk the mayonnaise and sour cream in a small bowl. Stir in the diced bacon and chives and season with salt and black pepper. Cover and refrigerate until ready to use, or up to 1 day.

  • Make the burgers: Form the ground beef into 4 equal-size patties, about 3 1/2 inches in diameter. Sprinkle both sides of each patty liberally with salt and black pepper.

  • Heat a grill pan or cast-iron skillet over high heat, then add the canola oil. Add the patties and cook about 3 minutes, then flip and top each with 1 slice cheddar. Cover and continue cooking 3 more minutes for medium rare.

  • Build the burgers: Smear the bacon mayonnaise on the toast. Serve the patties on the toast with lettuce, tomato and the candied bacon.

  • Photograph by Steve Giralt


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    This recipe is featured in:

    Better with Bacon