BLT burgers.
Hello bacon.
I'm cooking bacon.
It's not quite done yet.
It's really close.
I'm gonna spin the tray.
It needs like one or two more minutes.
Guys, when we cook bacon,
always, always, always on a wire rack
or tray that drains on a sheet pan.
We bake our bacon so it doesn't make a mess of our stove
and so it doesn't curl up.
We wanna keep the bacon flat
and we want it to cook evenly and until it's super crisp.
We're almost there.
We're like a minute, minute and a half away.
You can cook it about 375, 400.
It's kind of perfect.
And I leave the rack at the center of the oven.
For the burgers, I'm keeping this one real simple.
I like to cook burgers a la plancha,
or on a flat surface always, okay?
So I have my own cast iron skillet
getting nice and hot
and then we're going to spray the pan.
We always make our patties a little bit thinner
at the center than the edges of the patties themselves.
It all has to go in at the same time, gang.
And then once we put it in there, do not touch.
(burgers sizzling)
You have to let this get nice and crusty.
What makes a great crust on a burger?
Kosher salt and coarse black pepper.
That makes a delicious crust.
But we have to give that time to cook.
You want a reddish brown crust
before you ever touch that burger or flip it, okay?
For most of us, this'll cook seven or eight minutes
turning occasionally.
If you want this burger to be well done,
it will cook about 10 minutes turning occasionally.
It was left to me and I burned quite a few rolls.
So I have a brioche roll here
and that's why they burn a little bit quicker.
They're filled with butter.
So before we build the burger,
we're gonna let the burgers rest a minute.
I took the bacon out of the oven.
You can see it there on the stove top.
Super crispy.
Now to this sauce all I've added is the sour cream base
thinned it out a bit with some buttermilk,
a little salt and pepper,
and I added a little worcestershire.
Now, John wanted the OMG.
This is ground onion, mustard, and garlic,
all combined together.
The crowning jewel of this
is that we're making a blue cheese sauce.
So we're adding in a good solid three quarters of a cup
or about six ounces of crumbled blue cheese.
This is smoked blue cheese.
So we're gonna take a little bit of onion and pickle
and make a little layer.
Then we are gonna take one of our patties,
pop that down,
and it's a BLT, right?
Now when I put bacon on a burger
I like it to cross the entire patty.
So I slice the bacon in half.
I cook eight slices for every four burgers
and I slice it in half
so every bite has the same amount of bacon, right?
So bacon.
Oh, lettuce. Sorry, buddy.
I actually like lettuce on the top, I gotta say it.
'Cause that's where I put the dressing.
Bacon, lettuce, and tomato
on top of that delicious burger.
And the glue is our extremely, our very special sauce,
our thick blue cheese.
Oh, look at that, look at that.
That's ridiculous.
Our thick blue cheese sauce right up on top.
There you go, kids.
Oh my gosh.