Cue the Bobby "Boris" Pickett classic, "Monster Mash". It's time to get your mash-up groove on and we've certainly got the monster of all mash-ups.
Sometimes you feel like a burger and sometimes you feel like a BLT and sometimes you just feel like shoving both into your face (if it were feasibly possible). Consider it done and done.
We turned the sandwich favorite featuring crisp lettuce, sun-plumped tomatoes and a healthy helping of crunchy, salty bacon into a scrumptious burger. But not just any ordinary burger, a "juicy lucy" burger with a molten cheesy core and a decadent and unforgettable bacon mayonnaise.
"JUICY" BLT BURGERS with BACON MAYO
PREP TIME: 10 minutes
COOK TIME: 15 minutes
RECOMMENDED PELLETS: Any
1 1/2 lbs. ground chuck (80/20)
4 slices American or cheddar cheese (or your favorite cheese)
9 slices cooked thick-cut peppered bacon (or more if you want to quadruple up on the bacon toppings)
4 tablespoons bacon grease, reserved from cooked bacon slices
Traeger Prime Rib Rub
1/3 cup mayonnaise
2 tablespoons sour cream
2 tablespoons fresh chives, chopped
1/2 teaspoon freshly cracked black pepper
2 ripe tomatoes
8 pieces Texas toast
Butter, for the toast
Lettuce, avocado slices or any other burger condiments you like
Start the Traeger on Smoke with the lid open until the fire is fully established, 4 to 5 minutes. Preheat to High heat with the lid closed for 10 to 15 minutes.
Make your burger patties by separating the ground chuck into four lumps.
Cut each slice of cheese into quarters.
Divide each beef quarter in half and gently form each half into a patty. Stack 4 quarters of cheese in the middle of one of the patties, alternating the cheese with pieces of crumbled cooked peppered bacon. (We used about 1 slice of cooked bacon per patty.)
Place other burger patty half on top and press the edges together to seal. Repeat with the remaining ground beef.
Brush each burger patty with the bacon grease and season on all sides with the Traeger Prime Rib Rub.
Place the burger patties directly on the grill grate and cook for 10 minutes.
Flip the burgers over and cook for an additional 5 minutes or until the internal temperature registers 155 degrees F or to your desired doneness. (Resist the urge to squash all of the juices out of your burgers with a spatula!!)
You may have a few cheesy casualties as some of the cheese may leak out. (The less time you cook it, the more cheese you will reserve.) Using a cheese like cheddar decreases this risk but you lose some of the ooey-gooey-ness of the cheese by going with a firmer cheese. Just use what you love.
Cut the tomatoes into several thick slices and add them to the grill to cook for the last 5 minutes, flipping once.
Make the bacon mayonnaise by mixing together the mayonnaise, sour cream, 3 slices of crumbled pepper bacon, chopped chives and black pepper.
After you remove the burgers from the grill let them sit for about 3 minutes before serving. Meanwhile, butter the Texas toast on each side and toast on the Traeger on High heat for a couple minutes per side, until golden brown.
Assemble the burgers by slathering the toast with the bacon mayonnaise and layering in the BLT burger patty, a grilled tomato slice or two, a couple pieces of crisp peppered bacon and a fresh piece of lettuce (and anything else you love on your BLTs... avocados are divine!).
BLT Burger Recipe.docx (12.99 kb)