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Recipe by olive magazine

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1. Stir the sauce ingredients together. Chill for at least 1 hour.
2. Season the beef, then gently form six large, flattish patties. Grill for 3 minutes each side for rare, or longer if you prefer, on a medium-high heat (don't push down on the burgers or the juices will escape). Grill further to melt a slice of cheese on top.
3. To serve, put a burger on each halved bun. Top with bacon, onion, tomato, lettuce, a tablespoon of Blt sauce and a bun half.

PER SERVING

801 kcalories, protein 62.6g, carbohydrate 31.2g, fat 48.1 g, saturated fat 17.4g, fibre 0g, salt 3.54 g

http://www.bbcgoodfood.com/recipes/8884/

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Ingredients

• 1¼ kg minced beef
• 6 slices cheddar
• 12 slices bacon , cooked until crisp
• 1 red onion , thinly sliced
• 2 tomatoes , thickly sliced into 5mm slices
• 6 leaves romaine (cos) lettuce , ribs removed
• 6 burger buns , sliced in half

FOR THE BLT SAUCE

• 8 tbsp mayonnaise
• 5 tbsp tomato ketchup
• 1 tbsp red wine vinegar
• 1 tbsp grated onion
• 1 tsp Worcestershire sauce
• flat-leaf parsley , chopped to make 1 tbsp
• tarragon , chopped to make 1 tbsp

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 30 minutes plus chilling

Ingredients

• 1¼ kg minced beef
• 6 slices cheddar
• 12 slices bacon , cooked until crisp
• 1 red onion , thinly sliced
• 2 tomatoes , thickly sliced into 5mm slices
• 6 leaves romaine (cos) lettuce , ribs removed
• 6 burger buns , sliced in half

FOR THE BLT SAUCE

• 8 tbsp mayonnaise
• 5 tbsp tomato ketchup
• 1 tbsp red wine vinegar
• 1 tbsp grated onion
• 1 tsp Worcestershire sauce
• flat-leaf parsley , chopped to make 1 tbsp
• tarragon , chopped to make 1 tbsp

PER SERVING

801 kcalories, protein 62.6g, carbohydrate 31.2g, fat 48.1 g, saturated fat 17.4g, fibre 0g, salt 3.54 g

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