Cheesy BLT Burgers with Creamy Tarragon Dressing

BLT Burger with creamy tarragon dressing.

Cheesy BLT Burgers with Creamy Tarragon Dressing

These 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 burgers

Calories 1121kcal

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 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

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. You'll have dressing left over, use it over the next few days as a salad dressing.

The calorie count for this recipe is very high because the program things you're using all of the tarragon sauce. When in fact you're only using about 1 - 2 tablespoon per burger.

Nutrition