Cheddar BLT Burgers with Tarragon Russian Dressing

Ok I got this lovely recipe from Food & Wine. So happy I subscribed to that magazine when the kid down the street forced me to buy something for his fundraiser haha.

I made a few changes from the original recipe but it turned out so good!

List of Ingredients
1/2 cup mayonnaise
1/3 cup ketchup
1 tablespoon red wine vinegar
1 tablespoon grated onion (I just used finely chopped)
1 tablespoon chopped parsley
1 tablespoon chopped tarragon (I didn't have any so I used Coriander (I know so diff) but it worked.
1 teaspoon Worcestershire sauce
12 ounces thickly sliced bacon
1 1/3 pounds ground beef chuck (I used 1 lb of this)
1 1/3 pounds ground beef sirloin (To keep it semi healthy I used the 90/10 lean instead 1lb)
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons unsalted butter, melted
3 ounces sharp cheddar cheese, cut into 6 slices (I just bought slices from the store)
6 hamburger buns, split and toasted
6 iceberg lettuce leaves (we used spinach instead)
6 slices of tomato
6 slices of red onion (I used a white onion since that was all I had)
Onion Powder & Slap Ya Mama (or any cajun seasoning optional)

Now I didn't do exactly like the F&W's but hey that's what's good about this cooking deal. Interpretation.

In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.

Cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.

Light a grill. (It was raining out and even though we have a covered area I didn't feel like dealing with the grill so I just cooked these on the stove.) Gently mix the ground chuck with the ground sirloin, salt and pepper. (I also added some garlic powder and Slap Ya Mama because we need spice. Form the meat into six 4-inch patties, about 1 1/4 inches thick.

Transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter.

Top the burgers with the cheese during the last minute of grilling and let melt.

Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion and bacon.