BLT Prime Beef Cheeseburgers with Garlic & Herb Corn on the Cob
Fourth of July

BLT Prime Beef Cheeseburgers

with Garlic & Herb Corn on the Cob

50 MIN
+$6.99/serving 4 Servings
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From the Test Kitchen

Inspired by the classic sandwich, these decadent burgers feature fluffy challah buns layered with prime ground beef, crispy bacon, melty smoked gouda, peppery arugula, and a savory tomato jam that we’re making by cooking fresh tomatoes with sugar and a touch of red pepper flakes for just a hint of heat.

Get Cooking
  • Nutrition
  • Calories
    1220 Cals (est.)
BLT Prime Beef Cheeseburgers with Garlic & Herb Corn on the Cob
  • 24 oz Usda Prime Ground Beef
  • 8 oz Applewood Smoked Uncured Bacon
  • 4 Challah Buns
  • ½ lb Grape Tomatoes
  • 1 Tbsp Light Brown Sugar
  • ¼ tsp Crushed Red Pepper Flakes
  • 4 oz Arugula
  • 4 ears Of Corn
  • 2 Tbsps Red Wine Vinegar
  • 2 oz Garlic & Herb Flavored Butter
  • 4 oz Smoked Gouda Cheese
  • 1 Red Onion

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 400°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes. Halve, peel, and small dice the onion. Thinly slice the cheese. Remove any husks and silks from the corn. Halve the buns. Place the arugula in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat.

2 Cook the bacon

Line a sheet pan with foil. Place the bacon on the foil; arrange in an even layer. Roast 12 to 14 minutes, or until cooked through and crispy. Transfer to a paper towel-lined plate.

Cook the bacon
Make the tomato jam
3 Make the tomato jam

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes and diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sugar, vinegar (carefully, as the liquid may splatter), 1/4 cup of water, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally and pressing down on the tomatoes with the back of a spoon, 4 to 5 minutes, or until the tomatoes are broken down and the liquid is slightly reduced. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

4 Form & cook the patties

Place the beef in a bowl; season with salt and pepper. Gently mix to incorporate. Form the mixture into four ½-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and top with the sliced cheese. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil from the pan. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Form & cook the patties
Cook the corn
5 Cook the corn

Meanwhile, add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Turn off the heat. Drain thoroughly and pat dry with paper towels.

6 Toast the buns & serve your dish

Working in batches, add the halved buns, cut side down. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, tomato jam, cooked patties, cooked bacon, and dressed arugula. Serve the burgers with the cooked corn. Top the corn with the softened butter. Enjoy!

Toast the buns & serve your dish
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