BLAT Cheeseburgers with Tarragon Russian Dressing

BLAT cheeseburgerWhat’s more perfect than grilled hamburgers on Memorial Day Weekend? BLAT cheese burgers! What are BLAT cheeseburgers, you say? Bacon, lettuce, avocado, tomato and cheddar on top of the juicy grilled hamburger. I like mine with red onion and pickles too. And, this quick and easy Tarragaon Russian dressing can be made with either fresh or dried herbs. Thousand Island dressing, either from a bottle or homemade is also a tangy option.

Thank you to Tillamook Cheese for sending us their Medium Cheddar Slices to use for our Memorial Day Weekend cookout. I highly recommend them for yours!





Tarragon Russian Dressing

1/2 cup mayonnaise
1/3 cup ketchup
1 tablespoon red wine vinegar
1/3 teaspoon dried onion
1/3 teaspoon dried parsley
1/3 teaspoon dried tarragon
1 teaspoon Worcestershire sauce
12 ounces thickly sliced bacon
1 1/3 pounds ground beef chuck
1 1/3 pounds ground beef sirloin
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons unsalted butter, melted
6 slices of Tillamook Medium Cheddar pre-sliced cheese
6 hamburger buns, split and toasted
6 iceberg lettuce leaves
6 slices of tomato
6 slices of red onion


  1. IMG_0749In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.
  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.
  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. Press your thumb into the center of each patty to form an inch-wide impression in each. This keeps the patties from shrinking on the grill.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.
  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. Enjoy!

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