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BLT Burgers with Bacon Mayonnaise
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Serves 4
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Ingredients:
7 slices bacon
1/3 cup mayonnaise
2 tablespoons sour cream
1 tablespoon chopped chives
Kosher salt, to taste
Fresh ground black pepper, to taste
1 1/2 lb. Jensen’s Ultimate Burger Blend
2 tablespoons canola oil
4 slices cheddar cheese
8 slices Texas toast, toasted
Romaine lettuce, for topping
Sliced tomatoes
Directions:
Preheat the oven to 350 degrees F. Arrange the 7 slices of bacon on a wire rack set over a rimmed baking sheet. Bake 10 minutes, then flip and bake 10 more minutes. Remove the bacon from the oven and let cool.
Make the bacon mayonnaise: Drain 3 slices of bacon on a 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 bacon.
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BLT Burgers with Bacon Mayonnaise
Serves 4
Ingredients:
7 slices bacon
1/3 cup mayonnaise
2 tablespoons sour cream
1 tablespoon chopped chives
Kosher salt, to taste
Fresh ground black pepper, to taste
1 1/2 lb. Jensen’s Ultimate Burger Blend
2 tablespoons canola oil
4 slices cheddar cheese
8 slices Texas toast, toasted
Romaine lettuce, for topping
Sliced tomatoes
Directions:
Preheat the oven to 350 degrees F. Arrange the 7 slices of bacon on a wire rack set over a rimmed baking sheet. Bake 10 minutes, then flip and bake 10 more minutes. Remove the bacon from the oven and let cool.
Make the bacon mayonnaise: Drain 3 slices of bacon on a 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 bacon.
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