Wednesdays Unplugged – Cheddar BLT Burgers with Tarragon Russian Dressing

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!


"There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle."  Albert Einstein

Sina-papa This week has been quiet on the baby front…all is well and we expect baby Sina to be leaving NICU soon. She is tiny, but doing great! It has been a busy week for birthdays and anniversaries, however. Tune in next week to find out what our son-in-law chose for his birthday meal this week.


Last week I realized that we hadn't grilled burgers yet this summer…time to remedy that! This recipe is from Food & Wine. Las Vegas chef Laurent Tourondel claims you can make a burger juicier by dunking the patty in ice water for about 30 seconds before grilling, then brushing them with melted butter while grilling so the natural sugars caramelize while grilling. They were really good, although some said they would have preferred them not so thick.



  • 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

Whisk together all ingredients in a medium bowl. Cover and refrigerate.


  • 12 ounces thickly sliced bacon
  • 1 1/2 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
  • 3 ounces 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

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.

Light a grill and fill a large bowl with ice water. Gently mix the ground chuck, ground sirloin, salt and pepper. Form into six 4-inch patties, about 1 1/4 inches thick. Submerge patties in the ice water and let soak for 30 seconds. Immediately transfer the burgers to the grill and brush with melted butter. Grill over high heat for 9 minutes for medium-rar, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minut of grilling and let melt.

Spread the Russian dressing on the buns. Set the lettuce leaves and tomatoes on the bottom and top with the burgers, red onion and bacon. Serve right away.

Sharlene Hensrud, RE/MAX


Written By

I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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