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Cheddar BLT Burgers with Tarragon Russian Dressing

Source: © Food & Wine Magazine
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Total Time:  30 Minutes
  6 servings
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.
RECIPE 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
Cheddar BLT Burgers with Tarragon Russian Dressing Recipe at Cooking.com
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.




Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 01/27/2011
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