Tassel Ridge Cheddar BLT Burgers


12 oz thick sliced bacon
1⅓ lbs ground chuck
1⅓ lbs ground sirloin
½ tsp salt
½ tsp ground pepper
2 Tbsp butter, melted
6 slices sharp Cheddar cheese
6 hamburger buns, toasted
6 lettuce leaves
6 tomato slices
6 red onion slices
Russian Dressing (recipe follows)

Cook bacon over medium-high heat until crisp, about 6 minutes. Drain. Cut into large pieces. Gently mix ground chuck, ground sirloin, salt, and pepper. Shape into 6 burgers, about 1-inch thick. Grill over high heat, turning once or twice and brushing occasionally with butter, for about 9 minutes (meat should reach 160°F). Top burgers with cheese during last minute of cooking. Let cheese melt. Spread Russian dressing on both top and bottom buns. Put lettuce and tomatoes on bottom buns. Top with burgers, onions, and bacon. Cut burgers in half, if desired. Serve immediately. Serves 6.

Russian Dressing 

½ cup mayonnaise
⅓ cup ketchup
1 Tbsp red wine vinegar
1 Tbsp grated onion
1 Tbsp chopped parsley
1 Tbsp chopped tarragon
1 tsp Worcestershire sauce

Whisk together mayonnaise, ketchup, vinegar, onion, parsley, tarragon, and Worcestershire sauce in medium bowl. Cover. Refrigerate until ready to serve.

Wine Recommendation—Tassel Ridge 2008 Iowa St. Croix 

The fat in these burgers make a dry red wine a good pairing. The 2008 Iowa St. Croix is a dry red wine with pepper, plum, and black cherry on the palate and subtle oak and spices on the finish. It is made entirely from St. Croix grapes grown in our vineyards. Serve at room temperature.  – Bob Wersen, Owner, Tassel Ridge Winery.

Category : Wine Posted on March 12, 2018

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