John Crow Farm Burgers with Creamy Tarragon Sauce

Grass-finished freshly ground beef is a game changer in its own right. The quality of the meat is astounding and the results truly sublime. John Crow Farm does it right. Make these burgers tonight.
Photography By Kevin Plumb | September 01, 2013


Whisk Creamy Tarragon Sauce ingredients together and set aside in the refrigerator.

Form the meat into 7-ounce patties. Submerge them in a bowl of ice water for 30 seconds. Immediately transfer the burgers to a hot grill and brush with melted butter. Grill over high heat for 9 minutes for medium-rare, turning several times and occasionally brushing with butter. Top the burgers with a slice of grass-fed Cheddar cheese toward the last minute or two of grilling. Assemble your condiments, including the Creamy Tarragon Sauce, and kick back and enjoy.

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Creamy Tarragon Sauce
  • 1/2 cup homemade mayonnaise
  • 1/3 cup ketchup
  • 1 tablespoon red wine vinegar
  • 1 tablespoon finely grated onion
  • 2 tablespoons chopped tarragon
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • 1 tablespoon Worcestershire sauce
Burger Condiments
  • Nicely crisped, nitrate-free, thickly sliced bacon
  • Grass-fed sharp Cheddar cheese (e.g., Kerrygold)
  • Onions grilled in grass-fed ghee with Maldon salt and freshly ground pepper
  • 7 ounces grass-finished ground beef per person
  • Salt and freshly ground pepper
  • 2 tablespoons melted unsalted grass-fed butter
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