Sunday, March 10, 2013

Cheddar Blt Burgers With Tarragon Russian Dressing

These weren't the original plan for the burgers for tonight.  I wanted to make the burgers with the wasabi mayo and ginger pickled onions, but I didn't read the recipe, just the ingredients and the onions needed to pickle at least 3 hours.  OOPS! So I pull out another burger recipe from the to try file and made it instead.  Since I had all the ingredients for the wasabi burger, we will have to have burgers again this week. (Darn;)  Buns come in 8 packs anyways; it's like just good economics to eat them twice in one week.  (just not good health:)  This was just an ok burger.  No one complained, but I found it not that memorable.  So many better better burgers out there.  I will say, the dressing was pretty tasty.  I don't know what else it would taste good on, but for a family that isn't a fan of 1000 island type dressings or tarragon, we were impressed we liked it as much as we did.



Cheddar Blt Burgers With Tarragon Russian Dressing
 
1/2 Cup mayonnaise
1/3 Cup ketchup
1 Tbl red wine vinegar
1 Tbl grated onion
1 Tbl chopped parsley
1 Tbl chopped tarragon
1 Tsp Worcestershire sauce
12 ounces thickly sliced bacon
1 1/3 Lb ground beef chuck
1 1/3 Lb ground beef sirloin
1 Tsp kosher salt
1/2 Tsp freshly ground pepper
2 Tbl unsalted butter melted
3 ounces sharp cheddar cheese cut into 6 slices
6 hamburger buns split and toasted
6 iceberg lettuce leaves
6 Slice of tomato
6 Slice 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.



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