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Cheddar BLT Burgers with Tarragon Russian Mayonnaise
Sauce
- 1/2 cup mayonnaise
- 1/3 cup ketchup
- 1 T. red wine vinegar
- 1 T. grated onion
- 1 T. chopped parsley
- 1 T. chopped tarragon
- 1 t. Worcestershire sauce
Burgers & Condiments
- 12 ounces thickly sliced bacon
- 2 1/2 pounds ground beef chuck
- 2 t. kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 T. unsalted butter, melted
- 3 ounces sharp cheddar cheese, cut into 6 slices (We used Hook's 2 Year Cheddar)
- 6 Brioche buns, split and toasted
- 6 lettuce leaves
- 6 slices tomato
- 6 thick slices red onion
Sauce
- In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.
Bacon
- In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.
Burgers
- Gently mix the ground chuck with the ground chuck, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Transfer the burgers to the grill (medium - high heat) and brush with some of the melted butter. Grill over high for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt. While you are grilling the burgers, grill the red onion slices.
Assemble
- Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, grilled red onion and bacon. Close the burgers, cut in half and serve right away.
Adapted from Laurent Tourondel, Food & Wine Magazine
Adapted from Laurent Tourondel, Food & Wine Magazine
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/