Tarragon Butter-Stuffed Burgers with Bacon & Burrata
Prep: 15 minutes
Grill: 10 minutes • Serves: 4
4 tablespoons unsalted butter, softened
1 tablespoon chopped fresh tarragon
1-1/4 pounds 85% lean ground beef (ground round)
1/2 teaspoon kosher salt
1/2teaspoon ground black pepper
Nonstick cooking spray
4 brioche hamburger buns
2 tablespoons Dijon mustard
4 slices cooked applewood smoked thick-cut bacon, halved
4 slices beefsteak tomato
1 (4-ounce) burrata cheese ball, quartered
1. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir garlic, butter and tarragon. In large bowl, gently mix beef, salt and pepper; do not overmix. Form beef mixture into 4 patties and make shallow indentation in center of each patty; divide garlic mixture over center of patties. Gently fold patties around garlic mixture to enclose and form into 1/2-inch-thick patties; spray both sides with cooking spray.
2. Place patties on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 160°, turning once. About 2 minutes before burgers are done, place buns, cut side down, on hot grill rack; cover and cook 2 minutes or until toasted.
3. Spread cut sides of bottom buns with mustard; serve burgers in buns topped with bacon, tomato and cheese.
Approximate nutritional values per serving (1 burger):
634 Calories, 40g Fat, 18g Saturated Fat, 169mg Cholesterol, 875mg Sodium,
28g Carbohydrates, 1g Fiber, 7g Sugars, 5g Added Sugars, 38g Protein