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
- 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
- 4 cups spring mix salad greens
- 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.
Originally published as French Tarragon Burgers in Taste of Home August/September 2008, p16
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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