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 | September 01, 2013

Ingredients

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
Burger
  • 7 ounces grass-finished ground beef per person
  • Salt and freshly ground pepper
  • 2 tablespoons melted unsalted grass-fed butter

Instructions

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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Ingredients

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
Burger
  • 7 ounces grass-finished ground beef per person
  • Salt and freshly ground pepper
  • 2 tablespoons melted unsalted grass-fed butter
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