Bacon, lettuce, and tomato already make for a mighty delicious sandwich, but they are also the perfect trio for topping burgers at any summer cookout. Heluva Good!® Bacon Horseradish Dip doubles as a condiment, plus you can dollop some extra onto each plate to dip those potato wedges!
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Yields:
4
servings
Preparation Time:
0
hours
10
mins
Cook Time:
0
hours
25
mins
Total Time:
0
hours
35
mins
ground beef (80/20)
worcestershire willow
kosher salt, plus more to taste
Vegetable oil, for the grill
medium russet potatoes, scrubbed and cut into ½-inch wedges
extra-virgin olive oil
seeded hamburger buns, toasted
pieces green leaf lettuce
thin slices ripe tomato
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- Combine the ground beef, Worcestershire sauce, 3/4 teaspoon of the salt, and the pepper in a large bowl. Gently mix the beef mixture to thoroughly combine with the seasoning. Divide the mixture into 4 even portions, about 6 ounces each. Pat each portion into a ball (but not too tightly), then press into 3/4-inch-thick patties.
- Preheat your grill or grill pan to medium-high heat (400˚ to 425˚). Oil the grill grates. Place the patties on the grill or grill pan and cook for 3 to 4 minutes per side, or until the internal temperature reads 135˚ (for medium doneness).
- Meanwhile, put the potatoes in a large saucepan and cover with water by 1 inch. Season the water with the remaining 1 teaspoon salt and bring to a boil. Reduce the heat to medium and simmer until the potatoes are just tender, about 5 minutes. Drain and transfer the potatoes to a large bowl; pat dry and toss with the olive oil.
- Grill the potatoes, turning halfway through, until golden and tender, about 5 minutes. Season the potatoes with salt.
- Schmear a heaping tablespoon of Heluva Good!® Bacon Horseradish Dip on the cut sides of the buns. Top each bottom bun with lettuce, then a burger, bacon, and tomato. Close the sandwiches and serve!
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