BLT Burgers

From the kitchen of Carly

Crispy bacon gets folded right into the patty, so you get that smoky, salty hit in every bite. Topped with tomato, lettuce, and mayo on a grilled bun. This is the BLT you've been craving, but better.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 pound bacon, cut crosswise into 1/2-inch pieces
  • 11 1/2 pound lean ground beef chuck
  • 14 hamburger buns, split and grilled
  • 1Accompaniments: mayonnaise; mustard; iceberg lettuce; sliced tomatoes; dill pickles

Instructions

  1. 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.

  2. 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.

  3. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

  4. 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.)

  5. Assemble burgers with buns and accompaniments.