Cheddar BLT Burgers with Creamy Tarragon Sauce

Try brushing burgers with butter while they're on the grill. The natural sugars caramelize and make the meat extra delicious. These Cheddar BLT Burgers are made extra special with a slather of creamy tarragon dressing.

Course Main Course Beef

Cuisine American

Prep Time 15

Cook Time 16

Total Time 31

Servings

Calories 928kcal

Author Lea Ann Brown

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 melted
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.
Light a grill or heat a heavy skillet stove top. and fill a large bowl with ice water. Gently mix the ground chuck with salt and pepper. Form the meat into fat patties.
Grill over cook in skillet over medium 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 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.

Nutrition