Try this unique spin on your next BLT burger by slathering with some homemade Tarragon Dressing. Adding a pat of butter to the burger patty while cooking makes the meat extra-delicious.
What You Can Expect From This Recipe
Anyone can make a simple blt burger, all you need is bacon, lettuce and tomato and a burger … right?
But this recipe add a creamy tarragon dressing that blends and elevates this burger to stardom.
You can make this BLT burger stove-top in a cast iron skillet, or of course turn it into one of your favorite backyard grilled burger recipe.
It’s a straightforward burger recipe topped with cooked bacon, a leaf of lettuce and a slice of fresh Summer tomato. But adding homemade Tarragon recipe elevates this flavors of this simple burger to outstanding-ly unique.
This Tarragon Dressing is reminiscent to the flavor of a creamy Russian Dressing. And it works very well as a sauce for this burger.
This recipe comes with quite the pedigree, from chef Laurent Tourondel , Food and Wine Magazine’s 10 Best Chef’s Of the Year, and Bon Appetit’s Restauranteur of the year.
Let’s Take A Look.
Ingredients To Make The Tarragon Dressing
- Ketchup and Mayo make up the base of tarragon dressing.
- Red Wine Vinegar: Will brighten flavor and bring a zesty tang.
- Grated Onion
- Chopped Parsley
- Dried or fresh Tarragon
- Worcestershire Sauce
Ingredients To Make The BLT Burgers
We can’t make a BLT burger without bacon, lettuce and tomato. For this recipe we’re also going to add:
- Onion: Use either sliced sweet onion or red onion.
- Butter: We’re going to add a pat of butter to the top of each patty while cooking.
- Ground Chuck, or ground beef.
- Cheese: I personally like American cheese to make any type of cheeseburger, but Cheddar is also a good choice here.
Step by Step Instructions, It’s Easy
- Step One: Make The Tarragon Dressing: Whisk the mayo, ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce until blended. Refrigerate until ready to use. Easy!
- Step 2: Make the BLT Burger Patties: Gently mix the ground chuck with salt and pepper. Form the meat into fat patties.
- Step 3: Cook The Burgers: Place the patties in a heavy skillet or on a pre-heated grill. Make a small indent in each patty. Add a pat of butter. Grill or cook in skillet over medium high heat for 9 minutes for medium well, turning once or twice. Top the burgers with the cheese during the last-minute of cooking and let melt.
Why Put Butter on Burgers?
Adding a pat of butter to burger patties as you cook them doesn’t necessarily add butter flavor. Rather the butter fat will make them juicier and richer and flavor. And will add a little crunch to the exterior of the patty. When grilling burgers, you can also melt the butter and brush each patty as they cook.
Notes About Burger Patties
I like to make ⅓ pound patties, which stating the obvious, one pound of. burger will yield three good sized burgers. You can also make ¼ pound patties from a pound of meat. And purchase 1 ⅓ pounds beef if you want to make four ⅓ pound burgers.
Tips For Success
- Try dipping the burger patties in ice water for just a couple of minutes and then brush them with unsalted melted butter while grilling. The natural sugars caramelize making the burger flavors even more delicious.
- You can make the tarragon dressing several days in advance. Just keep it in the refrigerator in a sealed container until ready to use.
More Popular Burger Recipes
And don’t miss my recipe for Buffalo Burgers. A beautifully seasoned bison burger patty topped a special homemade secret sauce.
And if you’re burger fanatics like us, take a look at my category for Hamburger Recipes. I’m positive you’ll find something you’ll fall in love with.
Cheesy BLT Burgers with Creamy Tarragon Dressing
Ingredients
- FOR THE TARRAGON DRESSING
- ¼ cup mayonnaise
- 3 Tablespoons ketchup
- 1 Tablespoon red wine vinegar
- 1 tablespoon grated onion
- 1 tablespoon chopped parsley
- ½ teaspoon dried tarragon
- ½ teaspoon Worcestershire sauce
- FOR THE BLT BURGER
- 9 Slices Bacon thin or thick slices, cooked
- 1 pound ground beef chuck
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- 2 tablespoons unsalted butter cut into chunks for the burgers
- 3 slices sharp cheddar cheese
- 3 hamburger buns split and toasted
- 3 lettuce leaves iceberg or bibb
- 3 slices of tomato
- 3 slices onion
Instructions
- Whisk the mayo, ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce until blended. Refrigerate until ready to use.
- Cook the bacon until crisp. Drain and set aside. You'll use three slices per burger.
- Light a grill or heat a heavy skillet stove top. Gently mix the ground chuck with salt and pepper. Form the meat into fat patties. Make a small indent in the patties and place a pat of butter on each.
- Grill or cook in skillet over medium high heat for 9 minutes for medium-rare meat, turning once or twice. Top the burgers with the cheese during the last-minute of cooking and let melt.
- Spread the Tarragon dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, sliced onion and bacon.
Notes
- Try dipping the burger patties in ice water for just a couple of minutes and then brush them with unsalted melted butter while grilling. The natural sugars caramelize making the burger flavors even more delicious.
- You can make the tarragon dressing several days in advance. Just keep it in the refrigerator in a sealed container until ready to use. You’ll have dressing left over, use it over the next few days as a salad dressing.
Nutrition
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BLT Burger with Tarragon Dressing … It’s What’s for Dinner
