BLT Burgers with Swiss and Russian-Style Aioli with Garlic and Herbs

Build an international burger with American beef, homemade Russian dressing, crisp bacon and Swiss cheese.


  • Homemade mayo base* or 1 cup store-bought mayo

*For the homemade mayo base, (if using):

  • 1 organic egg yolk
  • 1 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • About 2/3 cup grapeseed oil
  • Sea salt, to taste

For the remainder of the aioli:

  • 1/4 cup organic tomato ketchup, such as Heinz brand
  • 2 round tablespoons dill relish
  • 1 small clove garlic, grated or pasted
  • Salt and pepper
  • 2 tablespoons fresh tarragon, chopped
  • 2 tablespoons chives, finely chopped

For the remainder of the burger:

  • 12 slices good-quality bacon
  • 2 pounds ground beef (I like to grind a blend of chuck, brisket and sirloin using the attachment to stand mixer. It’s fun to make up your own mix but the general rule is for a big, beefy steak-like flavor use ground sirloin, for a classic, buttery, moister patty use ground chuck.)
  • 2 tablespoons Worcestershire sauce
  • Kosher salt and coarse black pepper
  • A drizzle of canola or olive oil
  • 6 slices good-quality Swiss cheese
  • Leaf lettuce, red, green or Bibb
  • Ripe beefsteak tomatoes, sliced
  • Red onion, thinly sliced
  • 6 burger rolls of choice (I like Amy’s multi-seeded white rolls for burgers), split and lightly toasted


If you are preparing your own mayo base, whisk up the egg yolk with Dijon and lemon juice, then slowly stream in the grapeseed oil, letting it lightly pour down the sides of the bowl while you whisk. Stream in the oil until an aioli forms; season with sea salt, to taste.

Combine the homemade aioli or store-bought mayo with the ketchup, relish, garlic, salt, pepper and herbs.

Pre-heat the oven to 375°F. Pre-heat a flat griddle or cast iron skillet over medium-high heat.

Arrange the bacon on slotted pan and bake until crisp, 15-18 minutes.

Combine the beef with Worcestershire sauce and season with kosher salt and pepper. Form six patties, thinner at the center for even cooking, and drizzle them with oil. Cook the patties for 8 minutes, turning occasionally. Melt the folded Swiss cheese over each burger during the last minute or two of cook time.

Place the cheeseburgers on the toasted roll bottoms and top with bacon, lettuce, tomato and onion. Slather the tops with the dressing and set in place.

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