We saw the BLT burger passing by at Foodnetwork, and we had to make it. The burger was delicious, but the sauce was especially popular with everyone here. We have tried to make the sauce even better. We think it worked.
This burger has been a massive hit with our followers for years, and we see them regularly on social media. That’s what we have this site for. To get others just as crazy to try something different.
For the mayonnaise
- 8 slices of bacon
- 12 sun-dried tomatoes from the oil
- 6 tablespoons of mayonnaise
- 2 cloves of garlic
- 1 teaspoon of hot sauce (we used Sriracha)
- 1 teaspoon of apple cider vinegar
- 500 grams of minced beef
- 3 shallots
- 2 teaspoons of Worcestershire sauce
- Coarse salt and freshly ground black pepper
- 4 hamburger buns
- oak leaf lettuce
- Fry the bacon until golden brown. But not yet crunchy. Dry them a little with kitchen paper and chop fine
- Chop the sun-dried tomatoes and the garlic and mix together with the bacon and the rest of the ingredients.
- Chop the shallots and mix well with the ground beef along with the Worcestershire sauce. Make 4 equal hamburgers of the minced meat slightly larger than the bun that you got. They will shrink slightly during heating.
- Let the burgers stiffen for half an hour to an hour in the refrigerator while you are heating the barbecue. Make 2 zones with a temperature of approximately 200°C (390F).
- Before going on the barbecue, sprinkle the burgers with some salt and pepper. Then put them on the grill and regularly turn to cook them evenly. Turn them over the first time if the meat comes loose off the grid by itself.
- Meanwhile, cut the buns in half and then grill the cutting edge briefly.
If the sandwiches and burgers are to your liking, spread the bottom bun with the tomato and bacon mayonnaise. Then place the burger and finish it with a little lettuce and the cap.