Today’s post has nothing to do with weddings or parties. It might have everything to do with Hell’s Kitchen (which I was watching last night :)). Sometimes you just need to indulge and since its summer and you always need a great grill recipe!
This BLT burger recipe comes straight from the source itself New York Chef Laurent Tourondel, the mastermind behind the grand prize featured in Hell’s Kitchen, BLT Steaks.
So, grab your favorite beverage and invite some friends over and indulge in a great burger. This recipe is perfect for cooking on a pellet grill. Wondering which pellet grill is right for you? Check out https://solidgoldeats.com/
Happy Wednesday! 🙂
Laurent Tourondel’s BLT Burgers
Serves 6 (recipe courtesy of Delish)
BLT Burger Sauce
- 1/2 cup(s) mayonnaise
- 1/3 cup(s) ketchup
- 1 tablespoon(s) red wine vinegar
- 1 tablespoon(s) grated onion
- 1 teaspoon(s) Worcestershire sauce
- 1 tablespoon(s) chopped parsley
- 1 tablespoon(s) chopped tarragon
Burgers
- 2 2/3 pound(s) ground beef
- 6 slice(s) sharp cheddar cheese
- 1 red onion, thinly sliced
- 12 slice(s) applewood-smoked bacon, sliced into 1/4-inch strips and 1/2-inch crosswise, cooked until crisp
- 2 vine-ripe tomatoes, sliced in 1/4-inch slices
- 6 leaves romaine lettuce, ribs removed
- Coarse sea salt
- Cracked black pepper
- 6 burger buns with sesame seeds, split
Directions
Make the sauce: Combine the ingredients and stir until well combined. Store covered in the refrigerator for at least one hour before using.
Cook the burgers: Season the meat with salt and pepper, making sure not to overwork the meat. Gently form the meat into six 7-ounce patties. Grill for 3 minutes on each side over medium high heat. Do not push down on the burgers as this will cause the juices to run out. Place a slice of cheese on top of the burgers and cook until melted.
Assemble the burgers: Remove from the grill and place a burger on each bottom bun. Top with the onion, bacon, tomato, and lettuce and a generous tablespoon of the BLT Burger Sauce. Top with the other half of the bun and serve immediately.
Photo courtesy of Haute Living.
