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Cheddar BLT Burgers With Tarragon Russian Dressing

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“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. Food & Wine Magazine, June 2009 edition.From: Dip Meat in Cold Water, 20 Smart Tips for Everyday Grilling Chef Tourondel suggests that by dunking the patty in cold water for about 30 seconds before grilling will make the burger juicier - and it does! :) We made these last night and they were awesome! However, we did make a few changes. We omitted the tarragon (don't like anise flavor!) and replaced with an extra tablespoons of parsely. We then made the dressing with shrimp and seafood sauce with horseradish instead of the ketchup. Thay are really fantastic! A luscious burger topped with both cheese and bacon should be paired with a substantial red wine—the tannins in the wine will cut through the richness of the burger.”

Ingredients Nutrition


  1. In a medium bowl, whisk the mayonnaise with the ketchup (shrimp and seafood sauce), red wine vinegar, onion, parsley, tarragon (if using) and Worcestershire sauce.
  2. Cover and refrigerate.
  3. In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes.
  4. Drain and cut the bacon into large pieces.
  5. Light a grill and fill a large bowl with ice water.
  6. Gently mix the ground chuck with the ground sirloin, salt and pepper.
  7. Form the meat into six 4-inch patties, about 1 1/4 inches thick.
  8. Submerge the patties in the cold water and let soak for 30 seconds.
  9. Immediately transfer the burgers to the grill and brush with some of the melted butter.
  10. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter.
  11. Top the burgers with the cheese during the last minute of grilling and let melt.
  12. Spread the Russian dressing on the buns.
  13. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion and bacon.
  14. Close the burgers, cut in half and serve right away.

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