Katie Lee's BLT Ranch Burger

[caption id="attachment_37931" align="alignnone" width="682"] From Katie Lee's Endless Summer Cookbook.[/caption]

BLT Ranch Burgers (makes 4)

Katie Lee: Did I say BLT and ranch and burger? All three in one recipe? Yep. I made these burgers for a group of friends one afternoon and they pretty much lost their minds. The ranch dressing is rich and creamy next to the beefy burger with that crispy bacon, lettuce, and tomato. They are truly indulgent!

For the dressing:

1 cup (240 ml) mayonnaise

1/2 cup (120 ml) plain yogurt

1/4 cup (60 ml) buttermilk

2 tablespoons minced fresh chives

2 tablespoons minced fresh flat-leaf parsley

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

For the burgers:

1 pound (455 g) lean ground beef

1 tablespoon Worcestershire sauce

1 large egg, lightly beaten

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

8 pieces cooked bacon, cut in half

1 ripe tomato

Sliced Bibb lettuce leaves

4 potato buns, buttered and toasted

Directions:

Make the dressing: Combine all the dressing ingredients and mix well. Refrigerate until ready to serve.

Make the burgers: Preheat an outdoor grill to medium-high.

In a bowl, combine the beef, Worcestershire sauce, egg, salt, and pepper. Shape into four patties.

Grill the patties for about 3 minutes per side for medium doneness.

Place each patty on a bun and top with bacon, tomato, lettuce, and a generous dollop of dressing. Close the burgers with the top bun half and serve immediately.