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Ingredients

2 sticks (1/2 pound) unsalted butter, softened
1/4 c. Parmesan cheese, grated
3 tablespoons chopped tarragon
2 tablespoons hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 dozen medium to large oysters, such as Gulf Coast or Bluepoint

Directions

1.  Light a grill. In a food processor, pulse the butter with the parmesan, tarragon, hot sauce, salt and pepper until blended.

Transfer the tarragon butter to a sheet of plastic wrap and roll it into a 2-inch-thick log.

Refrigerate the butter until slightly firm, about 15 minutes. Slice the butter into 36 pats.

2.  Place the oysters on the hot grill, flat-side up. Cover the grill and cook until the oysters open, about 5 minutes.

Using tongs, transfer the oysters to a platter, trying to keep the liquor (juices) inside.

Quickly remove the top shells and loosen the oysters from the bottom shells.

Top each oyster with a pat of tarragon butter and return the oysters to the grill.

Cover the grill and cook until the butter is mostly melted and the oysters are hot, about 1 minute.

Serve right away.

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Ingredients

1/2 cup(s) mayonnaise
1/3 cup(s) ketchup
1 tablespoon(s) red wine vinegar
1 tablespoon(s) onion, grated
1 tablespoon(s) parsley, chopped
1 tablespoon(s) tarragon, chopped
1 teaspoon(s) Worcestershire sauce
12 ounce(s) thickly sliced bacon
1 1/3 pound(s) ground beef chuck
1 1/3 pound(s) ground beef sirloin
1 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground pepper
2 tablespoon(s) unsalted butter, melted
3 ounce(s) sharp cheddar cheese, cut into 6 slices
6 hamburger buns, split and toasted
6 iceberg lettuce leaves
6 slice(s) tomato
6 slice(s) of red onion

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Directions

In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon, and

Worcestershire sauce. Cover and refrigerate.

In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes.

Drain and cut the bacon into large pieces.

Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt, and pepper.

Form the meat into six 4-inch patties, about 1 1/4 inches thick.

Submerge the patties in the cold water and let soak for 30 seconds.

Immediately transfer the burgers to the grill and brush with some of the melted butter.

Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter.

Top the burgers with the cheese during the last minute of grilling and let melt.

Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with

the burgers, red onion, and bacon.

Close the burgers, cut in half, and serve right away.

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