BLTs and Hamburgers

 

Nothing fancy this week, just good food!

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The BLTs turned out well.

Lately, I’ve been baking my bacon and burgers:

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These were both done in a 425 degree oven.  The fat drips off, and it’s easier to control the temperature than frying.  With an inch of space below the the meat, it cooks from both sides without sticking or flipping.  I used my meat thermometer to make sure the burgers were a perfect 160 degrees.  And of course, the bacon ended up on the cheeseburgers, too:

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Aren’t those lovely burgers?  Not the world’s healthiest week, but I eat pretty healthy most of the time, so the occasional bacon cheeseburger isn’t going to kill me.

 

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