Recipe courtesy of chef Laurent Tourondel of BLT Burger
Total Prep: 30 minutes, 6 servings
1/2 cup mayonnaise
1/3 cup ketchup
1 tbs. red wine vinegar
1 tbs. grated onion
1 tbs. chopped parsley
1 tbs. chopped tarragon
1 tsp. Worcestershire sauce
12 ounces thickly sliced bacon
1-1/3 lbs. ground beef chuck
1-1/3 lbs. ground sirloin
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 tbs. unsalted butter, melted
3 oz. 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
1. In a medium bowl, whisk the mayonnaise with ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.
2. In a large skillet, cook the bacon over moderate high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.
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 patties in the cold water and let soak for 30 seconds. Immediately transfer the burgers to the grill, brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt.
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.