My F&W
quick save (...)
Cheddar BLT Burger with tarragon Russian dressing
© Quentin Bacon

Cheddar BLT Burgers with Tarragon Russian Dressing

  • TOTAL TIME: 30 MIN
  • SERVINGS: 6
  • FAST
  • STAFF-FAVORITE

At BLT Burger in Las Vegas, chef Laurent Tourondel brushes burgers with butter while they're on the grill. The natural sugars caramelize, making the meat extra-delicious.

Plus: 20 Smart Tips for Everyday Grilling

  1. 1/2 cup mayonnaise
  2. 1/3 cup ketchup
  3. 1 tablespoon red wine vinegar
  4. 1 tablespoon grated onion
  5. 1 tablespoon chopped parsley
  6. 1 tablespoon chopped tarragon
  7. 1 teaspoon Worcestershire sauce
  8. 12 ounces thickly sliced bacon
  9. 1 1/3 pounds ground beef chuck
  10. 1 1/3 pounds ground beef sirloin
  11. 1 teaspoon kosher salt
  12. 1/2 teaspoon freshly ground pepper
  13. 2 tablespoons unsalted butter, melted
  14. 3 ounces sharp cheddar cheese, cut into 6 slices
  15. 6 hamburger buns, split and toasted
  16. 6 iceberg lettuce leaves
  17. 6 slices of tomato
  18. 6 slices of red onion
  1. In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.
  2. 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.
  3. Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Submerge the patties in the cold water and let soak for 30 seconds. Immediately transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat 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.
  4. Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion and bacon. Close the burgers, cut in half and serve right away.

Suggested Pairing

A luscious burger topped with both cheese and bacon should be paired with a substantial red wine—the tannins in the wine will cut through the richness of the burger. Try a firm Cabernet from Washington state.

You Might Also Like

Ratings

Average Rating

(4)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.