top of page

Homecooked Charbroiled BLT Burger

Do you want to level up your burger? Try turning it into a BLT! BLTs are considered to be the greatest sandwich in the world. BLT or the ingredients that come with it—Bacon, Lettuce, and Tomato give flavor explosions to every bite compared to a plain burger patty. BLTs are not only limited to these ingredients but can extend to a wide variety such as fried egg, avocado, jam, or anything suitable to your palate. These burgers are also best when fresh and hot.

Joining us in this episode is Julianna, our cute little chef, in recreating Carl’s Jr.'s famous BLT Burger.


1 lb ground beef (80/20)

2 Roma tomatoes, washed and sliced

1 pack bacon

3 hamburger buns

Butter (for toasting buns)

1 iceberg lettuce, rinsed and peeled

Salt & pepper to taste

Medium Cheddar Cheese

Ranch Dressing:

1 cup buttermilk

1 cup mayonnaise

1 pack Hidden Valley Ranch Recipe Mix



- Shape the ground beef into patties then lay it on a barbecue grill. Cook burgers, turning once, until browned on both sides and no longer pink inside. (Grill each side for five minutes each at medium heat). Season with salt and pepper.

- In a pan, fry the bacon. Remove from the pan once preferred crispiness is achieved.

Ranch Dressing:

- Mix buttermilk, mayonnaise, and ranch dressing mix in a bowl. Refrigerate for 30 mins.

Assembling the burger

- Butter the buns and toast each side for one minute at medium heat.

- Add a layer of lettuce to the buns then spread some ranch dressing. After, put three to four pieces of sliced tomatoes.

- Place the patty and bacon on top of the tomatoes. You could also smear some ranch dressing on the other side of the bun. Take your cheese and finish the last layer with a bun.

- Serve fresh and hot. Enjoy! You can also save the recipe here.

Charbroiled BLT Burger
Download PDF • 51KB


Recent Posts

See All

Get ready for a yummy treat that will make your taste buds super happy! Enjoy the perfect balance of sweetness and savoury with every bite of our Honey Garlic Chicken Tenders. When you eat them, you’l

bottom of page