We are friends with an amazing farmer. He only has maybe an acre, but he uses all of it and thankfully, a large part of it is planted with heirloom tomatoes. We are grateful recipients of a weekly text to give us a prelimary look at what he will have at our local farmer’s market and these tomatoes are always on my “hold” list. (One of the perks of knowing your farmers!) A recent haul of large juicy heirloom tomatoes led to this BLT Burger Stack and it’s so good we’ve made it twice in less than three weeks.

What is a BLT Burger Stack

A burger stack is simply another way to eat a burger without a bun. You simply stack all the ingredients together rather than having to wrap it all in lettuce. I find eating a lettuce wrapped burger pretty awkward because it always seems to fall apart and drips everywhere. The BLT Burger Stack is a knife-and-fork affair for sure but MAN is it worth it.

BLT Burger Stack


  • 1 lb 100% grass-fed and finished ground beef

  • 1 tsp Salt

  • 1/2 tsp each pepper, granulated garlic (garlic powder) and granulated onion (onion powder)

  • 1/2 cup mayonnaise

  • 1/4 cup chopped fresh basil

  • Your favorite cheese for melting (we used blue cheese)

  • Arugula

  • Balsamic Glaze or vinegar

  • Extra virgin olive oil

  • Tomatoes, thickly sliced plus cherry tomatoes for garnish, if desired

  • Cooked bacon or Shiitake bacon (recipe is within this post)

  • Pickled onions (recipe is on this post)


  • Divide the ground beef into four equal balls and press into 3/4″ patties. Mix seasonings together and season the top side of patties well.
  • Mix the mayo and chopped basil along with a big pinch of salt and pepper. Set aside.
  • Heat a large cast-iron skillet and lay the seasoned side down in the pan. Press lightly to flatten the patties out a bit more then season the side facing up really well. Do not turn burgers for 5 minutes so they get a good crust. Flip the burgers and cook until medium (150 degrees or just slightly give in the middle). Note: If you are not using fully grass-fed and finished ground beef, you should cook burgers to well done or 165 degrees.
  • Top the burgers with cheese, if desired and let melt with lid on skillet or under broiler.
  • Make a bed of arugula and drizzle well with olive oil and vinegar. Season with salt and pepper. Top with a big slice of tomato. Smear a spoonful of basil mayo on top of tomato and place burger on top of the stack. Garnish with more mayo, pickled onions, bacon and halved cherry tomatoes if you have them. I also drizzled extra balsamic because it’s just so good with all of these ingredients. You won’t miss the bread at all!

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