B.L.T. Burger

June 27, 2014 by BenVaughn

Summer is grill time. Each year calls for a bigger, better burger. This burger recipes utilizes all the delicious traditional burger toppings and spins them inside out. Try the easy, inexpensive tasty burgers year round, and don’t forget to think outside of the box, it’s just more fun.


preparation time
10 mins

cook time




4 pounds fresh ground beef 80/20

2 large tomatoes (approx 3 cups cut up) - fresh from the garden candied (see recipe)

1 leek sliced thin and caramelized

1 cup cooked bacon chopped

1 large egg

3 tablespoons light brown sugar

0.5 cup white wine vinegar



1.) Begin by preheating your Kenmore Grill to medium 300-350 2.) Allow your burger grind to rest on the counter and come to room temperature. 3.) In a large pan on the range, rough chop the tomatoes and saute until somewhat dry. Add the brown sugar and allow to caramelize. Once the tomatoes begin to stick to the pan, add the vinegar and scrape the candied contents from the bottom of the pan to loosen and reincorporate Cook the tomatoes dry. 4.) Next slice the Leek, into very thin strips 1/8 inch. On your Kenmore range add the leeks to a preheated skillet with 1 tablespoon of oil and begin to caramelize. 5.) Once the tomatoes are leeks are cooled reserve. 6.) In the oven, bake your bacon at 400 degrees until crispy. Cool the bacon and rough chop (like bacon bits) 7.) Reserve the bacon fat until cooled and pour over the burger meat. (adds a smoky, silky texture and balances the bacon, tomato, leek filling) 8.) In a large bowl, add the burger meat, pepper to taste, crumbled bacon, caramelized leeks, and candied tomatoes. Whisk your 1 egg, and pour over the mixture. Kitchen Tip: Don't salt the burger meat prior to grilling. It will oxidize your beautiful pink color grind and leave it looking grey and unappealing 9.)Use your counter top mixer on medium to mix the B.L.T. burger mixture well (2-3 minutes). You want it creamy and smooth. Once it's combined, form your patties. Grilling tip: Square patties allow more space and even cooking on a grill. Try using a square mold at home wrapped in plastic wrap and spray with non-stick spray. It also allows more meat to bun ratio. 10.) Refrigerate your burgers until firm and cold. Add to the grill and season with salt if desired. This burger eats like a meal. Enjoy your homemade B.L.T Burger


Fyi Network chef personality, Food Network host, World Food Championships Host, Chef, author Southern Routes, caffeine inspired.