Photo: © Quentin Bacon
Yield
6

At BLT Burger in Las Vegas, chef Laurent Tourondel brushes burgers with butter while they're on the grill. The natural sugars caramelize, making the meat extra-delicious.

How to Make It

Step 1

In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.

Step 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.

Step 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.

Step 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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Ratings & Reviews

ctclough's Review

ctclough
June 23, 2010
I made these burgers for Father's Day. The flavor combo is delicious! I didn't bother with the water or butter, and they were still delicious. The tarragon dressing makes this dish! You will want to make some extra dressing to spread on sandwiches. : )

dawn1938's Review

dawn1938
June 08, 2010
This is not the best burger. Try 2 lbs. of lean beef, mix well with some dried onion soup & about 2 Tbls. of Worstershire sauce. Make the patties no more than 1 inch thick, wipe each side with a bit of peanut oil, & then grill as desired. Tastes great & holds less fat.