The Ultimate Blt Burgers With Honey Molasses-Glazed Bacon, Grilled Lettuce, And Smoky Tomato Mayo
Serves: 6
Fredy Murphy
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2.5 tbsps
Honey2 tsps
Molasse1 tbsp
Sherry Vinegar2 tbsps
Extra-Virgin Olive Oil1 tbsp
Dijon Mustard1 large
Tomato (ripe)1 tsp
Paprika (smoked)1 clove
Garlic3 cup
Mayonnaise2 tsps
Kosher SaltDirections:
1
Preheat a nonstick grill pan over medium-high heat
2
Roughly chop 6 of the bacon slices, and add to the grill pan
3
Cook, stirring occasionally, until the bacon just barely begins to turn crispy, about for 3 to 4 minutes
4
Add the cooked bacon to a food processor and process for 4 to 5 seconds
5
Set aside for later use, (in the patties)
6
Honey Molasses-Glazed Bacon: In a small mixing bowl combine the honey, molasses, vinegar, and cayenne and mix until well combined
7
Brush the remaining 12 bacon slices on both sides with the honey mixture
8
Heat a large fireproof nonstick skillet on the grill
9
Add 1/2 the bacon and cook over medium-high heat until crispy, about 5 minutes, flipping once
10
Drain on paper towels
11
Repeat with remaining bacon
12
To make Grilled Lettuce: Soak the radicchio leaves, for about 10 minutes, in an ice bath to lessen the amount of bitterness
13
Remove the leaves from the ice bath and pat dry with paper towels
14
Brush the leaves with 1 tablespoon oil
15
Put on the grill and cook briefly on each side
16
Transfer to a cutting board and cut into 1-inch wide strips
17
In a large mixing bowl, whisk together the remaining 1 tablespoon of oil, the sherry vinegar, and Dijon mustard
18
Add the radicchio and toss to coat
19
Smoky Tomato Mayo: Put the tomato on the grill and cook for 6 to 8 minutes, turning occasionally, until most of the skin has blackened
20
Transfer to a small bowl and cover with plastic wrap
21
After 10 minutes, squeeze the tomato into a strainer to remove the seeds and most of the skin (you can leave a little bit of the burnt skin)
22
Discard the seeds and skin
23
In the bowl of a food processor, combine the tomato, smoked paprika, garlic, and mayonnaise and puree
24
Season, to taste, with salt and pepper
25
Patties: Combine the beef, reserved bacon (that has been chopped in the food processor), tarragon, salt, and pepper in a large bowl
26
Mix well, handling the meat as little as possible to avoid compacting
27
Divide the mixture into 6 equal portions and form into patties to fit the size of the buns
28
Brush the grill pan with vegetable oil
29
Arrange the patties in the pan and cook, turning once, just until done, about 4 minutes on each side for medium-rare
30
During the last few minutes of cooking, top with equal amounts of cheese and put the buns, cut side down, on the outer edges of the grill to toast lightly
31
To assemble the burgers, spread a generous amount of the Smoky Tomato Mayo on the cut side of the buns
32
Top the bun bottoms with 2 slices of Honey Molasses-Glazed Bacon, a cheese-topped patty, and equal amounts of Grilled Lettuce
33
Cover with the bun tops and serve