Tarragon: Common in French cooking, Tarragon is an herb with a distinct anise– or licorice– flavor.
Try to keep the onion rings from sticking together as best you can for even coating, using a fork to separate if needed. If some of the onion rings are only partially coated, don’t worry! They will still be delicious. Be sure to read through the entire recipe before you begin cooking. Trust us– you’ll be glad you did! Visit thedish.plated.com for helpful how to videos!
Wine Pairing: 2011 Barberani, ‘Polago’ Sangiovese/Montepulciano
- 1 pound yellow onions, divided
- 4 sprigs tarragon
- 12 ounces ground beef
- 1 teaspoon Worcestershire sauce, divided
- 1 cup flour
- 1 tablespoon sweet paprika
- 2 cups panko bread crumbs
- 2 slices Cheddar cheese
- 3 packets mayonnaise
- 1 packet ketchup
- 1 teaspoon red wine vinegar
- 2 brioche buns
What You Need At Home
- 3 large resealable plastic bags
- parchment paper
- baking sheet
- large pan
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 egg
- kosher salt
- black pepper
1. Prepare Ingredients
Preheat oven to 450°F. Peel onions. Grate 1 onion and cut remaining onions into 1⁄4-inch slices. Rinse tarragon and finely chop leaves, discarding stems. Rinse beef and pat dry with paper towel. In a large bowl, combine beef, 1 tablespoon grated onion, half of Worcestershire sauce, salt, and pepper. Mix to combine, then form into 2 equal patties, creating a dimple in the top of each.
2. Prepare Onion Rings
Prepare three large resealable plastic bags – one with flour and paprika, one with whisked egg and 1 tablespoon water, and one with panko. Add sliced onions to flour bag. Shake to coat. Remove onions and shake off excess flour, then add to egg bag and shake to coat. Remove and shake off excess egg. Place in panko bag and shake to coat, being sure all rings are separated and evenly coated.
3. Bake Onion Rings
On a parchment-lined baking sheet, arrange onion rings in a single layer (you may need several pans). Season with salt and pepper. Bake, in batches if needed, until golden and crisp, flipping once halfway through, 15-18 minutes.
4. Cook Burgers
Meanwhile, heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add burgers and cook until brown on bottom, about 6 minutes. Flip, add Cheddar to burgers, and continue cooking until medium inside and cheese melts, about 6 minutes more.
5. Make Tarragon Dressing
Meanwhile, in a medium bowl, whisk together 1⁄2 tablespoon grated onion, tarragon, mayonnaise, ketchup, red wine vinegar, and remaining Worcestershire sauce. Taste and add salt and pepper as needed. Set aside.
6. Plate Burgers
Wipe pan from burgers clean and place over medium heat. Place buns cut-side down in pan and cook until toasted, about 2 minutes. Spread dressing on top and bottom of buns, then add burgers and top buns. Serve with onion rings alongside.
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