8 For 8 Broiled Blt Burgers For A Bunch Recipes

Steps:

• Form the ground beef into 4 patties, about 3 1/2 inches in diameter. Sprinkle both sides of each patty liberally with salt and pepper.
• Heat a grill, grill pan, or cast-iron skillet over high heat, adding the canola oil if applicable. Cook the patties for approximately 3 minutes, then flip and top with 1 slice of Cheddar (cover to melt). Continue cooking for an additional 3 minutes for medium, or continue cooking to your desired doneness.
• Build the burgers by placing each cooked patty on a slice of toast. Top with the tomatoes, lettuce and Candied Bacon. Smear the top toast slices with the Bacon Mayonnaise and place on top of other ingredients. Serve immediately.
• Preheat the oven to 350 degrees F.
• In a small bowl, mix together the brown sugar, cayenne and cinnamon. Place the bacon slices on a wire rack set over a rimmed sheet tray. Sprinkle each piece with half the sugar/spice mixture. Cook 10 minutes. Flip and sprinkle with the remaining sugar/spice mixture and cook an additional 10 minutes. Remove the bacon from the oven and allow to cool.
• Whisk together the mayonnaise and sour cream in a small bowl. Stir in the bacon and chives. Season with salt and pepper. Cover and keep in the refrigerator until ready to use. Will keep for up to 1 day.

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).

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.

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.

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°.

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

Steps:

• DOUGH: Mix together flour, sugar, salt, soda and cream of tartar in mixing bowl.
• Cut in shortening until mixture resembles coarse crumbs.
• Stir in milk until dough clings together.
• Divide in half.
• Roll out 1/2 to a 9" circle on slightly floured surface.
• Place on ungreased cookie sheet.
• Roll out remaining dough to a 10" circle.
• FILLING: Mix ground beef, 1/2 cup Hungry Jack potato flakes, 1/2 cup catsup, 2 tablespoons dried onions, 2 tablespoons pickle relish and 1 tablespoon Dijon mustard.
• Spread filling on 9" circle of dough and sprinkle with cheese.
• Cover with 10" circle on top of filling.
• Moisten edges and seal.
• Brush top with milk.
• TOPPING: Combine the 3 tablespoons potato flakes, 1 tablespoon cooking oil and 1/4 teaspoon salt.
• Sprinkle topping over burger.
• Bake at 375 for 35-40 minutes.