The best burger I ever made came from the Best of Food and Wine 2010 Cookbook. It was juicy, made with both beef sirloin and chuck, topped with turkey bacon, a tarragon russian dressing recipe, spinach, purple onions, and cheddar cheese. Definitely melt in your mouth delicious. It is the Cheddar BLT Burger with Tarragon Dressing.
When it comes to burgers, I definitely believe that the foundation of any great burger is the meat itself. Is it seasoned properly or is it bland? is it juicy or dry? Once you have the meat, everything else is just an accessory that adds to the burger-tasting experience. Check out a picture of the burgers I made this weekend.
The recipe can be found at http://www.foodandwine.com/recipes/cheddar-blt-burgers-with-tarragon-russian-dressing. I will also include it here:
- 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
- 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.