We just have one of our college kids home for the weekend because Amy had to make the 3-hour trip from school to finish up her summer job duties. For the past two years, she has worked as the pool manager for a local riding club; and she needed to supervise the closing of the pool this weekend. Sara’s at school, and John is away for the weekend at a swing dance event. So, I decided to keep things simple since we don’t have the usual crowd.
I had a hankering for a big, fat juicy hamburger with all the fixings this Labor Day weekend. One of my favorite combos to put on top of a burger is the traditional bacon, lettuce, and tomato with mayo. Normally, I would cook the bacon, slice the tomatoes, and tear off lettuce leaves and put them out on plates along with a bowl of mayonnaise so that people could help themselves. I decided to take a chopped salad approach and throw everything in a bowl with the mayo and a little sour cream. It turned out quite well, and it is definitely something I’ll do again.
If you have a crowd coming over for a barbecue, you can save space on your counter or table by downsizing to a one-bowl topping. Try this new twist on an old classic!
BLT Hamburger Topping
- 1/4 cup mayonnaise
- 1 tbl. sour cream
- 1/4 cup chopped tomatoes
- 1/2 cup chopped lettuce of your choosing
- 4 slices bacon, crisply cooked and crumbled
- 1/8 tsp. salt
- 2 or 3 turns of freshly ground black pepper
- 2 to 4 tbl. chopped red onion, optional
Mix all of the ingredients together in a small bowl. If you are making it in advance, I would wait to add the bacon until just before serving so that it stays crispy.
Makes four generous servings.
p.s. Notice I finally got my hands on some fresh wax beans. It really makes a nice addition to my green bean salad.