This weekend for Father’s Day (because my husband loves searching out the best in down home cuisine) we traveled to a BBQ restaurant in Chapel Hill for lunch, simply called The Pig. For dinner we made burgers. The BBQ lunch was great, but the sides were truly amazing: Brussels sprouts and mushrooms, fried squash and okra – each heavenly. The hush puppies not so much, but who cares when everything else is so good.
Inspired by a hamburger at a different local restaurant, Bull City Brewery, featuring homemade tarragon mayonnaise I decided to spice up our usual burger. I just added a few things to our regular mayonnaise, but you could make the actual mayonnaise if you want as long as you pasteurize the eggs first by cooking them in hot water for a few minutes. In addition to the tarragon mayo, we added caramelized onions and roasted tomatoes. It was a delicious meal and we’ll definitely be making our burgers this way more often.
Tarragon is an herb that smells and tastes a little like licorice. In the garden it grows to be about 2.5 feet tall and is a perennial that likes hot weather and not too much watering. I’ve had it in my own garden for about 2 years now. In cooking it goes well with fish, eggs, and chicken dishes.
- Combine 1 cup mayonnaise, 1/4 cup yogurt, 3-4 chopped green onions, 1 tbsp lemon juice, 1 tbsp fresh tarragon, 2 tsp dijon mustard. Chill.
Adapted from Epicurious.com
** image credits: Michelle Smith