Posts tagged ‘Burgers’

May 24, 2012

4plates2table Ultimate Burger

Cheddar BLT Burgers with Tarragon Russian Dressing

All countries and cultures have their signature dishes that play an important role in defining their cuisine. Spanish tapas, Greek gyros, Israeli falafel, Moroccan tagine, Indian tandoori… If you were thinking French cuisine should include French fries, French dressing or French toast, that’s not it. French Onion Soup would be a better choice (here’s a link to a great recipe).

What’s American?  Apple pie and the hamburger! There’s actually a little history behind our hamburger. According to CHOW, the hamburger made its first début in 1836 at Delmonico’s restaurant in New York. It was 10 cents and was listed as a “hamburger steak.” The cheeseburger wasn’t created until 1924, when a guy named Lionel Sternberger put a piece of cheese on a patty at the Rite Spot Restaurant in Pasadena, California. McDonald’s opened its first franchise in 1955, but it took until 2004 for the documentary Super Size Me to show us that fast food hamburgers aren’t all they’re cracked up to be.

Today burgers take on many forms. For example, turkey, black bean, veggie burgers and lamb burgers. All good options, but this Cheddar BLT Burger with Tarragon Russian Dressing is the ultimate killer hamburger in our house. I discovered this recipe in Food and Wine magazine many years ago. It’s super flavorful with the tangy Russian dressing and smoky bacon. I love the addition of fresh tarragon to the dressing. It adds something really special to an already awesome burger.

Adapted from Food and Wine, 2009


  • 1/2 cup mayonnaise
  • 1/3 cup ketchup
  • 1 tbsp red wine vinegar
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh tarragon, chopped
  • 1 tsp Worcestershire sauce
  • 8 slices good thick cut smoky bacon – cooked crispy
  • 1lb ground beef (enough for 4 burgers)
  • Kosher salt & pepper
  • Garlic powder
  • 4 slices sharp cheddar cheese
  • 4 hamburger rolls, split and toasted on the grill
  • Red leaf lettuce
  • Tomato slices
  • Red onion slices

To make the tarragon Russian dressing, combine the mayo, ketchup, vinegar, parsley, tarragon and Worcestershire in a bowl and whisk together. Put in the refrigerator until it’s time to serve.

Make 4 hamburger patties and sprinkle each with salt, pepper and garlic powder on both sides. Grill until cooked through to your liking. Top each patty with a slice of cheddar cheese and allow cheese to melt.

To assemble, top each cheddar burger with lettuce, tomato, onion, 2 slices of bacon and tarragon Russian dressing. Enjoy!

* This is a great all-purpose Russian dressing that would be delicious used on other sandwiches as well.

August 5, 2011

BBQ Turkey Burgers with Roasted Peppers & Avocado

BBQ Turkey Burgers with Roasted Peppers & Avocado

The key to a great turkey burger is finding a way to keep it moist. Adding the seasonings, both wet and dry, to the meat before it’s cooked, results in a juicy and flavorful burger. I make the meat mixture a few hours in advance of cooking. This allows for the turkey to soak up all the flavors as it sits in the refrigerator.

There’s this fantastic BBQ joint in Rochester, New York called Dinosaur Bar-B-Que. I always make a big batch of their All-Purpose Red Rub. I keep it in an air-tight container, then it’s ready to use when I need it. Their rub was perfect for these burgers.


  • 1.3 pounds ground turkey (1.3 is the size of most packaged ground turkey)
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil, divided
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lime juice
  • 2 tbsp BBQ rub of choice, divided
  • 2 poblano peppers
  • 1 large red bell pepper
  • Thinly sliced red onion
  • 1 fresh avocado, sliced
  • Red leaf lettuce leaves
  • Kosher salt & pepper
  • Ciabatta Rolls

Saute the shallots and garlic in 1 tbsp of olive oil on medium-low heat in a small fry pan, until softened, but not browned. Take the pan off the heat and let cool. In a small bowl combine the mayonnaise, the remaining tbsp of olive oil, lime juice, 1 tbsp BBQ rub and the cooled shallots and garlic. Put the turkey meat in a medium bowl and combine with the mayonnaise mixture. Form into 4 equally sized patties and refrigerate for at least 30 minutes… a few hours is even better.

Preheat the grill. Rub peppers lightly with olive oil and sprinkle with the remaining tbsp of BBQ rub. Rub a little olive oil on each side of the burgers and sprinkle with kosher salt and fresh ground pepper. Grill the peppers whole, turning frequently until they have a nice char. Set the peppers aside to cool and slice into large pieces. Grill the burgers until cooked through. I grilled the rolls a bit so they were nice and crisp.

To assemble burgers… layer each burger with lettuce, roasted peppers, red onion and sliced avocado. A squeeze of more fresh lime juice can finish it off and help cut the heat if your poblanos are really spicy.


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