Chef's Hat Recipe:Cheddar BLT Burgers
Cheddar BLT Burger
1/2 cup mayonnaise
1/3 cup ketchup
1 tablespoon red wine vinegar
1 tablespoon grated onion
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
1 teaspoon Worcestershire sauce
12 ounces thickly sliced bacon, cooked and set aside (leave as large pieces)
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 butter, melted
3 ounces sharp cheddar cheese, cut into 6 slices approximately 1/8-inch thick
6 hamburger buns, split and toasted
6 lettuce leaves (your choice of lettuce, romaine or iceberg)
6 slices of tomato
6 slices of red onion
In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.
Light the grill. 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.
Spread the 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 and serve immediately.