French Tarragon Burgers

Name: French Tarragon Burgers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
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; 4 cups spring mix salad greens

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

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
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.

Nutrition Facts

1 burger: 861 calories, 51g fat (12g saturated fat), 128mg cholesterol, 1414mg sodium, 54g carbohydrate (3g sugars, 3g fiber), 43g protein.

Originally published as French Kiss Burgers in Taste of Home August/September 2008

Reviews

My Review

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Average Rating:

chef of food

Feb 10, 2012

Delicious! Will definitly make again
vieux

Aug 13, 2010

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
argcwg

Feb 26, 2009

This burger is absolutelu fabulous! A. Goins- Casa Grande,AZ