Recipes Cheddar BLT Burgers with Tarragon Russian Dressing 5.0 (1,873) 4 Reviews 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 More Burger Recipes By Laurent Tourondel Laurent Tourondel Instagram Chef Laurent Tourondel, a native of Auvergne, France, has built an illustrious career out of his love of food, and has created some of the most successful and innovative culinary concepts in the world over the course of a decades-long career. Over the course of his career, Tourondel has worked in fine dining kitchens all over the world for more than 40 years. Food & Wine's Editorial Guidelines Updated on August 20, 2018 Print Rate It Share Share Tweet Pin Email Chef Laurent Tourondel brushes burgers with butter while they’re on the grill. Photo: © Quentin Bacon Total Time: 30 mins Yield: 6 Ingredients 1/2 cup mayonnaise 1/3 cup ketchup 1 tablespoon red wine vinegar 1 tablespoon grated onion 1 tablespoon chopped parsley 1 tablespoon chopped tarragon 1 teaspoon Worcestershire sauce 12 ounces thickly sliced bacon 1 1/3 pounds ground beef chuck 1 1/3 pounds ground beef sirloin 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 2 tablespoons unsalted butter, melted 3 ounces sharp cheddar cheese, cut into 6 slices 6 hamburger buns, split and toasted 6 iceberg lettuce leaves 6 slices of tomato 6 slices of red onion Directions In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate. 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. 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. 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. Rate it Print