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BLT Burger

Source of Recipe

Fine Cooking Issue 94


Recipe Introduction

"Celebrate an all-American holiday with the ultimate summer burger that gets its amazing flavor from the combination of smoky bacon and a sweet-and-spicy ketchup with caramelized onions and Southwestern spices."

Recipe Link: https://tinyurl.com/46c6d7c5

List of Ingredients

◦ 1 � pounds ground chunk (80 to 85% lean)
◦ 1 teaspoon coarse salt
◦ � teaspoon freshly ground black pepper
◦ 4 slices best-quality cheddar cheese
◦ 4 brioche-style hamburger buns
◦ 8 strips bacon, cooked until crisp and drained on paper towels
◦ 4 leaves green leaf lettuce
◦ 2 medium or 1 large beefsteak or heirloom tomato, thickly sliced
◦ 1 avocado, peeled and thickly sliced
◦ 1 recipe Kicked-Up Ketchup


Recipe

Put the ground meat in a mixing bowl; sprinkle with the salt and pepper. Mix gently and briefly to avoid overworking the meat. Shape the seasoned beef into four patties that are about 1 inch thick.

Prepare a hot charcoal or gas grill. Grill the burgers, covered with vents open, until nicely marked and cooked to your liking (about 7 to 8 minutes total for medium-rare). Don't press on the burgers while they're cooking�you want to keep the juices inside the burger, not on your grill. Top each burger with a slice of cheddar in the last minute of cooking so that it melts slightly.

Transfer the burgers to a plate and tent them with aluminum foil while you toast the buns briefly on the grill, cut side down. Serve the burgers on the buns, topped with bacon, lettuce, tomato, avocado, and ketchup.

Makes 4 servings





❧ Kicked-Up Ketchup:

"Sweet caramelized onions and southwestern spices transform ordinary ketchup into something special. Use it to build a burger that speaks to you (we love it on burgers with bacon, lettuce, tomato, avocado, and sharp cheddar cheese)."

◦ 1 tablespoon canola oil
◦ 1 small yellow onion, quartered and thinly sliced crosswise
◦ 1 tablespoon cider vinegar
◦ � cup ketchup
◦ � teaspoon crushed red pepper flakes
◦ � teaspoon ancho chile powder
◦ � teaspoon ground cumin
◦ Pinch ground cinnamon
◦ Pinch ground cloves
◦ Freshly ground black pepper

Heat the oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring occasionally, until browned and very soft, 15 to 20 minutes.

Add the vinegar and scrape up any browned bits from the bottom of the pan. Stir in the ketchup, red pepper flakes, chile powder, cumin, cinnamon, cloves, several grinds of black pepper, and � cup water.

Simmer for 5 minutes to thicken slightly and meld the flavors.
The ketchup keeps for about 2 weeks in the refrigerator; serve at room temperature.

Makes about � cup