8 For 8 Broiled Blt Burgers For A Bunch Recipes

BLT RANCH BURGER

Steps:

• For the dressing: Combine the mayonnaise, buttermilk, chives, parsley, salt, pepper and garlic powder in a medium bowl and mix well. Refrigerate until ready to serve.
• For the burgers: Preheat an outdoor grill to medium-high heat.
• In a bowl, combine the beef, Worcestershire sauce, egg, salt and pepper. Shape into 4 patties.
• Grill the patties for about 5 minutes per side for medium doneness.
• Place each patty on a bun and top with bacon, tomato, lettuce and a generous dollop of dressing. Close the burgers with the top bun half and serve immediately.

BLT BURGER

Steps:

• 1. Preheat lightly oiled grill to 500-600°F. 2. In small bowl, whisk together mayonnaise and mustard. 3. Season turkey patties with salt and pepper. 4. Place patties on grill and cook for 4-5 minutes per side until cooked through and a meat thermometer reads 165°F throughout the patty. 5. Spread mayonnaise mixture on cut sides of buns. 6. Place turkey patties in buns and top each patty with 1 lettuce leaf, 1 tomato slice and 2 bacon strips. For food safety, cook to a minimum internal temperature of 165°F as measured by a meat thermometer

BURGERS FOR A BUNCH

Steps:

• In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Stir in the potato flakes, egg, ketchup, relish and mustard; set aside. , For crust, melt 2 tablespoons butter in a small saucepan. Stir in 1/4 cup potato flakes; set aside. , In a bowl, combine the flour, sugar, cream of tartar and baking soda and remaining potato flakes. Cut in remaining butter; add milk and mayonnaise. Blend until a soft dough forms. , Divide in half. On a floured surface, roll one portion of dough into a 10-in. circle. Place in a 9-in. pie plate. Spread with meat filling; sprinkle with cheese. Roll out remaining dough and place on top of filling. Seal and flute edges. Brush with milk; sprinkle with reserved buttered potato mixture. , Bake at 375° for 20-25 minutes or until golden brown. Cut into wedges to serve.

BLT BURGERS

Steps:

• In a small bowl, mix mayonnaise, cheese and ketchup. In a large bowl, mix tomato paste, salt and pepper. Add beef; mix lightly but thoroughly. Shape into eight 3/4-in.-thick patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat 5-8 minutes on each side or until a thermometer reads 160°. , Serve burgers on buns with sauce, lettuce, bacon and, if desired, tomato. Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, grill frozen patties as directed, increasing time as necessary for a thermometer to read 160°.

BLT BURGERS

Steps:

• 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.
• 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.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• 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.)
• Assemble burgers with buns and accompaniments.

8 FOR $8 - BROILED BLT BURGERS FOR A BUNCH

Steps:

• Dice bacon into small pieces and fry in a skillet until just done, but not crispy. Use a slotted spoon and place bacon bits onto a paper towel lined plate to drain and cool.
• In a large bowl, combine the hamburger, cooled bacon bits, dried minced onion, seasoning salt (if using), and the cheese. Mix thoroughly. and divide the mixture into 8 - 1/4 pound patties. (Make patties slighty larger than the buns, and using your thumb, press a divot into the center of each. This will keep the patties from getting plumped in the center and make for more even cooking). Place the patties onto a wax paper lined sheet pan and cover with plastic wrap. Place the sheet pan into fridge for approx 2 hours (this will get the dried onions to soften), OR: You could place the sheet pan in the freezer for an hour and then wrap each patty in wax paper and put them all in a zip-lock bag to keep in the freezer to use later.
• Meanwhile, make the spread by combining the salad dressing and mustard in a small bowl, cover with plastic wrap, and place it into the fridge until needed.
• When ready to cook, remove patties from fridge and place on counter to get the chill off (approx 15 minutes). Place an oven rack in the center position of the oven and turn it to the broil setting. Place patties onto a broiler pan, and place in heated oven.
• Broil approx 5 - 6 minutes, flip over and broil to desired temp (rare, medium, well, etc). Remove when done, and let rest on top of the stove. Tent the pan with foil. Leave broiler on.
• Lay the buns on the center rack, split side up, and lightly toast them. Keep an eye on them, they go quick!
• Slather each toasted bun with some of the spread mixture, and add a patty. Top with a leaf of lettuce, a slice of tomato and the top of the bun.
• Enjoy!
• I'm sure these would grill up just fine on a gas or charcoal grill (its only a burger, right?). I only had the use of 2 ovens/broilers at the church when I cooked these. Also, they do travel well if you pre-make the patties at home and want to take them elsewhere to cook (like maybe camping or a tailgate party).