BLT Burgers with Swiss and Russian-Style Aioli with Garlic and Herbs

by Rachael Ray Show Staff 9:00 AM, September 18, 2013


Aired September 18, 2013

Serves Serves 6
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 
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.