Ninja Foodi Grilled BLT Burgers

I miss summer cookouts. It’s so dang hot. I’m certainly not interested in going outside in 98-degree heat with 95% humidity and standing next to a 500-degree grill. Nope! I’m having a cook-in this summer. The 4th is coming and I plan to eat like a king! My Ninja Foodi Indoor grill is gonna get me there. These grilled BLT burgers are the perfect thing, the trick is mixing bacon bits into the ground beef, for a bacon-in-every-bite burger utopia.

Try pairing these delicious burgers with Chef Eva Bee’s Air Fryer Hot Dogs and my Summer Berry Fool!

Let’s get cookin’!

Ingredients

• 1 1/2 pounds of ground chuck
• 3 1/2 oz package of real bacon bits
• 2 plum tomatoes sliced thin
• shredded iceberg lettuce
• Martins potato rolls (except no substitute)
• mayonnaise
• deli-style American cheese

Setting Up

Having everything ready before the burgers hit the grill is key. Once that meat is sizzling, everything is going to happen too fast to get something done while they cook. You literally have 2 minutes till they are done.

Get your tomato sliced, and lettuce shredded, and cheese on standby cause you gotta have those for grilled BLT burgers.

Next, let’s get our ground beef into a large mixing bowl. You need to break the grind up as you add it to the bowl. This will make it possible to incorporate the bacon without overworking the beef. Trust me if we work this meat too much we will be serving unpleasantly dense burgers.

Once the beef is added and broken up – add the bacon, fold the bacon in gently, you can use your hands, or even a pair of forks will do nicely. Remember: try not to compress the meat at all till the bacon is thoroughly incorporated.

At this point, it would be smart to preheat the grill to 500 degrees.

Makin’ Patties

I used an Ice cream scoop to get relatively even portions for my patties. They weren’t perfect but they averaged 2.5 oz. You should get 10 total portions, if you come up short on the last one, pinch a bit of meat off of the other portions to make up the difference.

Don’t worry too much about the weight of each ball of meat. The important thing is to get them to an even thickness.

Start by lining a baking sheet or cutting board with plastic wrap. This will help us get the patties off without breaking them.

Next, take a sheet of plastic wrap about 2 feet long place a burger portion on one end, and fold over the other end. Now you can mash that meat down into a patty barely more than 1/4 inch thick.

As you finish the patties place them on the on the plastic lined sheet pan or cutting board.

Burger Time!!!!

Ok, our toppings are ready, patties are set, cheese, and mayo are on standby. What else? Buns! Let’s toast those first. Toss em right in the grill. 20-30 seconds is all they will need.

I intend to make 5 doubles out of the 10 patties. My grill is big enough to hold 4 patties at once so that will be my batch size, but you should be able to toast all 5 buns at once.

Its time to go for it! We are 2 minutes away from burger bliss. Let’s go!

Place your patties carefully in the grill, be careful that sucker is 500 degrees. They need to cook for a minute(1) and 30 seconds on the first side, then flip them give them 30 more seconds. That’s it! I told you it was gonna happen fast.

Next, place a slice of cheese on each patty and close the lid for like 10 seconds

Building a Perfect Burger

I tried this burger in many ways. My conclusion was that too many condiments, or secret sauce, and pickles, or whatever totally masked the flavor of bacon. The whole point is BACON! After many variations, I landed on the BLT style. Mmm grilled BLT burgers.

Just mayo, lettuce, and tomato were the perfect combo. At least for me. If you want to hold the garden, that’s fine. You do you boo. However, you decide to dress your buns I hope you love this burger as much as I did.

Till next time, stay cool out there. – Chef Eric

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