- 1 1/2 lb ground beef
- 1/2 lb bacon, diced
- 1 Tbsp chopped fresh tarragon
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1 cup blue cheese, crumbled
- 1-2 Tbsp ground black pepper
- Salt and freshly ground pepper
- 1 egg, optional
- Oil, for grill
In a large bowl, combine all ingredients except for oil. Mix thoroughly to make sure there is an even distribution of ingredients throughout burger. The egg is optional and used to help meat from falling apart on grill. Shape into 4 equal patties. Shape them a bit larger than buns as meat shrinks a bit when cooked. Set on a plate and let come to room temp for between 30 minutes to 1 hour.
Preheat grill over medium-high heat. Once hot, oil grill with a towel that has been dipped in oil. Then place burgers on grill and let sear for about 2 minutes. Flip burgers, shut lid on grill, and reduce heat to medium. This will continue to cook burgers more evenly. Remove burgers when level of doneness has been reached using an instant-read thermometer, about 145°-160°. Remove from grill and let rest, 8-10 minutes.
Prepare bun with condiments of choice.