- Homemade Mayo (recipe follows) or 1 cup store-bought mayo
For the Homemade Mayo: (if using)
- 1 organic egg yolk
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- About 2/3 cup grapeseed oil
- Sea salt, to taste
For the BLT Burgers:
- 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 pa
- 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
If you are preparing your own mayo base, whisk up the egg yolk with Dijon and lemon juice then slowly stream in oil, letting it lightly pour down the sides of the bowl while you whisk. Stream in oil until aioli forms and season with sea salt to taste.
Combine homemade aioli or store-bought mayo with ketchup, relish, garlic, salt, pepper and herbs.
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.