Originally aired September 18, 2013
- Homemade mayo base* or 1 cup store-bought mayo
- * For the Mayo Base: (if using)
- 1 organic egg yolk
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- About 2/3 cup grapeseed oil
- Sea salt, to taste
- 1/4 cup organic tomato ketchup, such as Heinz
- 2 round tablespoons dill relish
- 1 small clove garlic, grated or pasted
- Salt and pepper
- 2 tablespoons fresh tarragon, chopped
- 2 tablespoons finely chopped chives
- 12 slices good quality bacon
- 2 pounds ground beef (I like to grind a blend of chuck, brisket and sirloin using attachment to stand mixer. It's fun to make up your own mix but the general rule is for a big, beefy steak-like flavor use ground sirloin, for a classic, buttery, moister patty use ground chuck.)
- 2 tablespoons Worcestershire sauce
- Kosher salt and coarse black pepper
- Drizzle of canola or olive oil
- 6 slices good quality Swiss cheese
- Leaf lettuce, red, green or Bibb
- Ripe beefsteak tomatoes, sliced
- Red onion, thinly sliced
- 6 burger rolls of choice (I like Amy's multi-seeded white rolls for burgers), split and lightly toasted
Heat oven to 375F. Preheat a flat griddle or cast-iron skillet over medium-high heat.
Arrange bacon on slotted pan and bake until crisp, 15-18 minutes.
Combine beef with Worcestershire and season with kosher salt and pepper. Form 6 patties thinner at the center for even cooking and drizzle them with oil. Cook patties 8 minutes, turning occasionally. Melt folded Swiss cheese over each burger during the last minute or 2 of cook time.
Place cheeseburgers on toasted roll bottoms and top with bacon, lettuce, tomato and onion. Slather tops with dressing and set in place.