Gzs Ultimate Blt Recipes
GZ'S IRON CHEF BURGER
Provided by Geoffrey Zakarian
Categories main-dish
Time 20m
Yield 4 burgers
Number Of Ingredients 14
Steps:
- Prepare a gas grill with a grill pan for medium heat.
- Gently form the ground beef into 4 loosely packed patties, making sure not to over work the meat. Season the burgers with salt and pepper.
- Place 4 onion rings on the grill and press a burger patty onto each one. Let this cook together until the burgers caramelize on that side, 3 to 4 minutes. Flip the burgers and top with 2 slices cheese (on top of the onions), then continue to cook to your desired temperature.
- Spread 1 tablespoon butter onto each English muffin. Season with salt and pepper, then toast on the grill.
- In a mixing bowl, combine the Dijon, mayonnaise, ketchup, horseradish, gherkins and chives. Fold together until evenly incorporated.
- To assemble, spread the special sauce on both slices of each English muffin. Stack the burgers on the bottom slices, then the pickles (if using), lettuce and top slices of English muffin.
ULTIMATE BLT
Provided by Food Network
Yield 1 serving
Number Of Ingredients 5
Steps:
- Heat a cast-iron skillet over medium heat, add bacon slices and fry, turning once, until lightly crisped and browned. Drain on paper towels. In a broiler pan lightly toast one side of loaf bread until golden. Spread mayonnaise on untoasted sides. Choose tender inner leaves of romaine, stack them on one side of toast and top with a few slices of tomato. Drape bacon over and top with second slice of bread. Serve with iced tea with mint.;
POSH BLT
Love a BLT? Try our new take on the classic sandwich, with the staple ingredients of bacon, lettuce and tomato, plus some added extras for oomph
Provided by Esther Clark
Categories Afternoon tea, Breakfast, Brunch, Lunch, Snack, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat the grill to high. Put the bacon on a foil-lined baking sheet and drizzle with the maple syrup. Grill for 7-10 mins until crisp. Mix the mayo with the sundried tomato paste, then spread over two of the sourdough slices. Top with the bacon, sundried tomatoes and Little Gem. Season with black pepper, top with the remaining bread and halve.
Nutrition Facts : Calories 794 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 4.3 milligram of sodium
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THE BEST BLT (BACON, LETTUCE, AND TOMATO) SANDWICH …
From seriouseats.com
Ratings 16Calories 454 per servingCategory Lunch, Quick And Easy, Sandwiches, Sandwich
- Use Excellent Tomatoes. There are no two ways about it: BLTs are a seasonal treat. They are the sandwich to look forward to as the longest days of summer slowly shorten and the August and September tomatoes make their way to the farmers' market (or, better yet, to your backyard).
- Season the Tomatoes. Run this little experiment at home: Get yourself the best tomato you can find, and cut off a slice. Split that slice in half and eat one half.
- Use Not-Too-Much Good-Enough Bacon. With the tomato sufficiently pampered, let's move on to the bacon, starting with picking it out. Bottom-of-the-barrel supermarket bacon is injected with brine, because it's a quick and dirty way to set the pink color and deliver the salty, smoky flavor we crave, cutting a days-long curing process down to a matter of hours.
- Cook the Bacon Flat and Crisp. There are a few different ways you can cook your bacon for a BLT. If you're cooking for one, the microwave is an attractive option because the bacon will cook fast and evenly, but don't do it!
- Skip the Fancy Bread. I love sourdough. I love a crusty French boule. I love a classic San Francisco Dutch Crunch. I love ciabatta. I love bagels almost more than life itself.
- Toast the Bread... in Bacon Fat. I know some folks who insist on untoasted white bread for their BLTs. The rest of us use toast. Here's my idea: We're making toast, and we've got rendered bacon fat sitting in front of us.
- Use Your Favorite Mayonnaise. We're past the most essential territory now and have started veering into the realm of personal taste, and mayonnaise is an arena in which expressing the wrong opinion is liable to get you in some serious trouble.
- Use the Right Lettuce. A decade ago, Serious Eats Founder and Overlord Ed Levine, in what might have been the most iconoclastic move in a life defined by iconoclasm, suggested that the L in a BLT is superfluous.
- Layer Carefully. Layering the BLT is the point at which I have the most internal conflict. A part of me says that the lettuce should go against the toast on both sides, with the tomato and bacon in the middle.
- Triangles Taste Better. Triangles taste better. A slice of pizza or a slice of pie, a quesadilla cut into wedges, Japanese onigiri, and, of course, sandwiches.
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- You can either bake your bacon (add 4 to 6 extra minutes to the cooking time for thick cut), or you can heat a skillet over medium heat and cook the bacon for about 6 to 8 minutes, turning it every few minutes until it is nicely crisp, but still pliable. Remove the bacon to paper towels to drain, then cut each slice in half crosswise.
- Spread about 1 teaspoon of mayonnaise on 1 side of each piece of bread. Spray a large skillet with nonstick cooking spray and heat over medium heat. In the skillet, place as many slices of bread that will fit, mayo side down, and griddle them up until the mayo side of the bread is nicely browned, about 1 minute. Remove the bread from the skillet, let rest browned side up, and griddle up any remaining slices.
- Place 4 of the slices of toast browned side down on a cutting board. Place a tomato on each piece, season lightly with salt and pepper, place 3 half slices of bacon on each slice of tomato, and top with a couple of pieces of lettuce. Generously spread the rest of the mayo on the non-browned side of the remaining slices of bread, and top the sandwiches with them browned side up. You now have a perfect BLT. Read on for some more ideas.
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- If making brown-sugar rub, whisk brown sugar, chile powder, paprika, and 1 tsp. kosher salt in a small bowl.
- If making maple-mustard glaze, whisk maple syrup, mustard, cayenne, and remaining ½ tsp. kosher salt in another small bowl.
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