Sunday August 9, 2015
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Katie Lee says her BLT burger is truly indulgent. — AFP-Relaxnews picKatie Lee says her BLT burger is truly indulgent. — AFP-Relaxnews picLOS ANGELES, Aug 9 — You could call Katie Lee the younger version of Ina Garten, with her shingled, beach house in the Hamptons, love of all things French, and penchant for throwing easy, breezy summer soirees in her elegant garden. This summer Lee shares some of the recipes that make recurring appearances in her kitchen and backyard patio every year.

After hosting countless, sunset dinner parties for friends and family, Lee, co-host of The Food Network’s “The Kitchen,” compiled some of her favorite summer recipes and entertaining tips into the “Endless Summer Cookbook” released earlier this year.

BLT Ranch Burgers

Makes 4 burgers

“Did I say BLTandranchandburger? 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!” —  Katie Lee

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

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

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. — AFP-Relaxnews

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