This recipe taunted us from the cover of Food & Wine magazine for a few months before we gave in and finally made it, and it satisfied our craving for a big juicy burger. The homemade Russian dressing was a nice touch and made it extra tasty. This recipe makes enough for 6 burgers at $2.42 per serving.

Cheddar BLT Burgers with Tarragon Russian Dressing
1/2 cup mayonnaise
1/3 cup ketchup
1 tablespoon red wine vinegar
1 tablespoon grated onion
1 tablespoon chopped parsley
2 tablespoons sweet relish, or more to taste
1 tablespoon chopped tarragon
1 teaspoon Worcestershire sauce
12 ounces thickly sliced bacon
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 unsalted butter, melted
3 ounces sharp cheddar cheese, cut into 6 slices
6 hamburger buns, split and toasted, or you can use any other type of bread like we did with brioche
6 iceberg lettuce leaves
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, sweet relish, and Worcestershire sauce. Cover it and place it in the fridge while you prep the burgers.

In a large skillet, salt and pepper the bacon and then cook it a moderately high heat, turning the pieces over once until the bacon is crispy, around 6 minutes or so. Drain the bacon on paper towels to get rid of any excess grease.

Light the bbq grill and let it heat up. While it is heating up, place the butter on the grill in a small metal dish to let it melt.

Gently mix the ground chuck with the ground sirloin (or plain ground beef if that is all you have), and thoroughly salt and pepper the meat. Divide the meat into six equal portions and form the patties in your hand, each one around 1 1/4 inches thick.

Place the burgers on the grill and brush them with some of the melted butter. Grill them over a high heat for 9 minutes to achieve a nice medium-rare burger. Turn them once during the grilling and brush the other side with a bit more butter. Place the cheese on top of the burgers right before they are fully cooked and let the cheese melt.

You can also put the buns or bread on the grill too and brush with a little butter to add a nice crunch to your burger as well.

To serve the burgers, spread the Russian dressing on the bottom of the buns and top with lettuce and tomatoes. Set the burger over this and top with the onion and slices of bacon to enjoy a really good and juicy burger.