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French Tarragon Burgers Recipe

French Tarragon Burgers Recipe photo by Taste of Home

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These hamburgers are an innovative twist on a traditional burger that will have you licking your lips. The delightful sauce and crunchy French bread are delicious.—Michael Cohen, Los Angeles, California

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French Tarragon Burgers Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

1 cup mayonnaise
2 tablespoons Dijon mustard
3 teaspoons chopped shallot, divided
2 teaspoons minced fresh tarragon or 3/4 teaspoon dried tarragon
2 garlic cloves, minced
2 loaves (1 pound each) unsliced French bread
1 teaspoon salt
1/2 teaspoon pepper
2 pounds ground beef
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With Johnsonville Italian Sausage.
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4 cups spring mix salad greens

Directions

In a small bowl, combine the mayonnaise, mustard, 1 teaspoon shallot, tarragon and garlic; cover and refrigerate.
Meanwhile, cut bread into six 4-in. lengths (save remaining bread for another use). Cut bread pieces in half horizontally; set aside.
Crumble beef into a large bowl; sprinkle with salt, pepper and remaining shallot. Shape into six patties. Grill burgers, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 160° and juices run clear.
Grill bread, cut side down, for 1-2 minutes or until toasted. Spread with mayonnaise mixture. Layer bread bottoms with greens and burgers. Replace tops. Yield: 6 servings.

Nutritional Facts 1 burger equals 861 calories, 51 g fat (12 g saturated fat), 128 mg cholesterol, 1,414 mg sodium, 54 g carbohydrate, 3 g fiber, 43 g protein.

Originally published as French Tarragon Burgers in Taste of Home August/September 2008, p16

Shallot Substitutions

Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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French Tarragon Burgers

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Reviewed on Feb. 10, 2012 by chef of food

Delicious! Will definitly make again

Reviewed on Aug. 13, 2010 by vieux

Be very careful. Tarragon is a very strong herb. It is also one of the few that neither gains or loses strength when dried. Cut the herb by at least half or you will be tasting nothing but. Otherwise the only thing i would add is a thin slice of goat cheese to finish the meat