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BLT Burgers with Spicy Garlic Mayo
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Serves 4
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Ingredients:
8 strips bacon
8 sun-dried tomatoes, (1/4 cup )drained and oil-packed
1 clove garlic
1 chipotle in adobo sauce, seeded, or 1 teaspoon Chipotle Tabasco Sauce
1 teaspoon cider vinegar
1/2 cup mayonnaise
1 bunch arugula, thick stems removed, for topping
2 lb. ground beef chuck
Extra-virgin olive oil, for brushing
Montreal Steak Seasoning
4 kaiser rolls, split
4 slices smoked or sharp Cheddar cheese, for topping
Salt, to taste
Pepper, to taste
Directions:
Preheat grill to high heat. In a large skillet, cook the bacon over moderate heat until crisp, about 7 minutes. Drain on paper towels, set aside.
In a mini food processor, pulse the sun-dried tomatoes with the garlic, chipotle and vinegar until finely chopped. Add the mayonnaise and puree until smooth. Season with salt and pepper and pulse just until combined.
Form the meat into 4 large patties, about 1 inch thick and brush lightly with olive oil. Season with Montreal Steak seasoning and grill over a medium-high fire for 9 minutes for medium meat. Top with cheese slice the last minute of cooking time. Brush the cut sides of the rolls with olive oil and grill until lightly browned, about 2 minutes.
Spread the mayonnaise on the cut sides of the rolls and set the burgers on the bottom halves. Top with the arugula and two slices of bacon on each burger, close the sandwiches and serve.
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8 sun-dried tomatoes, (1/4 cup )drained and oil-packed
1 clove garlic
1 chipotle in adobo sauce, seeded, or 1 teaspoon Chipotle Tabasco Sauce
1 teaspoon cider vinegar
1/2 cup mayonnaise
1 bunch arugula, thick stems removed, for topping
2 lb. ground beef chuck
Extra-virgin olive oil, for brushing
Montreal Steak Seasoning
4 kaiser rolls, split
4 slices smoked or sharp Cheddar cheese, for topping
Salt, to taste
Pepper, to taste
Directions:
Preheat grill to high heat. In a large skillet, cook the bacon over moderate heat until crisp, about 7 minutes. Drain on paper towels, set aside.
In a mini food processor, pulse the sun-dried tomatoes with the garlic, chipotle and vinegar until finely chopped. Add the mayonnaise and puree until smooth. Season with salt and pepper and pulse just until combined.
Form the meat into 4 large patties, about 1 inch thick and brush lightly with olive oil. Season with Montreal Steak seasoning and grill over a medium-high fire for 9 minutes for medium meat. Top with cheese slice the last minute of cooking time. Brush the cut sides of the rolls with olive oil and grill until lightly browned, about 2 minutes.
Spread the mayonnaise on the cut sides of the rolls and set the burgers on the bottom halves. Top with the arugula and two slices of bacon on each burger, close the sandwiches and serve.
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