Bistro BLT Burgers

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

Love the flavors of a BLT


Bistro BLT Burgers

Elite BLT!



1 – 3 oz package of cream cheese

½ cup sour cream

½ cup mayonnaise

4 slices crisp bacon chopped

2 TBS chives

½ tsp garlic


1-½ lbs ground chicken

½ cup panko crumbs

¼ cup leek, chopped

1 egg

1 tsp garlic powder

½ tsp onion powder

¼ tsp pepper

½ tsp salt

Salad Mixture

2 TBS cider vinegar

1 TBS bacon drippings

1 TBS brown sugar

1 TBS Dijon mustard

3 TBS olive oil

½ tsp salt

¼ tsp pepper

1 cup mesclun greens

¼ cup spinach

¼ cup bean sprouts

Vegetable oil, for brushing on the grill rack

Sourdough buns

6 TBS butter

1 TBS chives

6 – ¼ inch thick tomato slices

12 slices crispy bacon



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the spread, combine all ingredients. Cover and set aside.

To make salad mixture, whisk vinegar, bacon drippings, sugar, Dijon and olive oil. Pour over greens, spinach and bean sprouts. Toss until coated to wilt. Cover and set aside.

To make the patties, combine all ingredients, handling as little as possible. Shape into 6 patties to fit the buns. Loosely cover with plastic wrap and set aside.

To prepare the buns, slice each in half. Combine melted butter with chives. Brush cut sides of buns with butter mixture. Cover and set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once until done to preference, 8 to 10 minutes on each side. Place the sliced buns on the outer edges of the grill cut side down on rack for 1½-minutes on each side to toast lightly.

To assemble the burgers, place patty on bottom bun. Top with 2 slices bacon. Top with tomato slice. Top with ½ cup salad mixture. Spoon spread over salad mixture. Add the top bun and serve.