Katie Lee's BLT Ranch Burgers

makes 4 burgers

Did I say BLT and ranch and burger? All three in one recipe? Yep. I made these burgers for a group of friends one afternoon and they pretty much lost their minds. The ranch dressing is rich and creamy next to the beefy burger with that crispy bacon, lettuce, and tomato. They are truly indulgent!

For the dressing:
• 1 cup (240 ml) mayonnaise
• ½ cup (120 ml) plain yogurt
• ¼ cup (60 ml) buttermilk
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh flat-leaf parsley
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon garlic powder

Make the dressing. Combine all the dressing ingredients and mix well. Refrigerate until ready to serve.

For the burgers:
• 1 pound (455 g) lean ground beef
• 1 tablespoon Worcestershire sauce
• 1 large egg, lightly beaten
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 8 pieces cooked bacon, cut in half
• 1 ripe tomato, sliced
• Bibb lettuce leaves
• 4 potato buns, buttered and toasted

Make the burgers. Preheat an outdoor grill to medium high.

In a bowl, combine the beef, Worcestershire sauce, egg, salt, and pepper. Shape into four patties.

Grill the patties for about 3 minutes per side for medium doneness.

Place each patty on a bun and top with bacon, tomato, lettuce, and a generous dollop of dressing. Close the burgers with the top bun half and serve immediately.

Steak Sauce

This sauce tastes just like my favorite store bought brand.

• 1 1/4 cups ketchup
• 2 tablespoons prepared yellow mustard
• 2 tablespoons Worcestershire sauce
• 1 1/2 tablespoons apple cider vinegar
• 4 drops hot pepper sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

To Make:

1. In a medium bowl, mix together the ketchup, mustard, Worcestershire sauce, vinegar, hot pepper sauce, salt and pepper. Transfer to a jar and refrigerate until needed.

Grilled Basa Po'Boys

one of My Favorite Recipes

• 2 (x12 oz) Basa (or catfish) fillets
• 2 tbsp plus 1 tsp fresh lemon juice, divided
• 1/2 cup mayonnaise
• 2 tbsp plus 1 tsp Cajun or Creole seasoning, divided
• 4 french rolls. split, lightly toasted
• 1 heart (4 cups) of romaine lettuce, thinly sliced
• 8 tomato slices

To Make:

1. Place fillets in shallow rimmed dish; sprinkle with 2 tbsp of the lemon juice. Let stand 10 to 15 minutes, turning once.

2. Meanwhile, for the sauce, in a small bowl combine mayonnaise, remaining 1 tsp lemon juice and 1 tsp of the seasoning. Cover and refrigerate until ready to use.

3. Preheat grill to medium (300°F to 350°F). Sprinkle remaining 2 tbsp of seasoning on both sides of fillets and gently rub in.Place fillets on grill, and grill for 3-4 minutes per side or until fish flakes easily with a fork. Remove from grill and slice in half crosswise.

4. Spread 2 tbsp of the sauceon the bottom half of each bun. Top with 1 cup lettuce, 1 fillet half and 2 tomato slices and serve.

Cuban Pork Burgers

(My Favorite Burger)

Makes 4 burgers

• 1 pound lean ground pork
• 1 tsp dried oregano
• 3/4 tsp kosher or sea salt
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper

Toppings:

• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 4 French sandwich rolls, each about 4 1/2 inches long, split
• 2 tbsp Dijon mustard
• 8 slices Swiss cheese, each about 1 oz
• 8 slices Black Forest deli ham
• 16 dill pickle chips
• 8 tbsp Bacon Jam

To Make:

1. Prepare the grill for direct cooking over medium heat (350°F to 450°F) and preheat a grill-proof griddle.

2. Mix the patty ingredients, and then gently form 4 oblong patties, each about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide and 2 inches long in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

3. In a skillet over medium heat, melt the butter. Add the garlic and cook until lightly browned, 3-4 minutes, stirring occasionally. Remove from the heat.

4. Grill the patties over direct medium heat, with the lid closed until cooked to medium doneness (160°F), 8 to 10 minutes, turning once.

5. Spread the cut sides of the rolls with the mustard. Top the bottom half of each of each roll with a slice of cheese, two ham slices, a patty, 2 tbsp Bacon Jam, 4 pickle chips and one more slice of cheese, and the top half of the roll.

6. Brush the burgers on both sides with the garlic butter, and put a sheet pan on top of the burgers. Weigh the sheet pan with 2 bricks wrapped in foil.

7. Grill over direct medium heat, with the lid closed, until the rolls are toasted and the cheese is melted, 2-4 minutes, turning once. Serve immediately.

Serving Suggestion:

Tropical Fruit salad with Honey and Lime