Carpetbag burgers with tarragon mayonnaise

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


Tarragon mayonnaise

2 egg yolks, at room temperature

2 teaspoons dijon mustard

1 tablespoon tarragon vinegar, or to taste

200 ml (7 fl oz) olive oil

1 tablespoon finely chopped tarragon

750 g (1 lb 10 oz) minced (ground) beef

80 g (2¾ oz/1 cup) fresh white breadcrumbs

½ teaspoon finely grated lemon zest

5 drops of Tabasco sauce

1 egg, lightly beaten

6 oysters

olive oil, for brushing

6 good-quality hamburger buns

finely shredded lettuce, to serve


1. To make the tarragon mayonnaise, put the egg yolks, mustard and vinegar in a bowl and whisk together well. Whisking constantly, add the olive oil, a little at a time, making sure it is emulsified before adding more oil. Whisk until thick and creamy. Season to taste with sea salt and freshly ground black pepper, adding a little more vinegar if needed, then stir in the tarragon. Cover the surface of the mayonnaise directly with plastic wrap to prevent a skin forming.

2. To make the burgers, put the beef, breadcrumbs, lemon zest, Tabasco and egg in a large bowl and mix together well. Divide into six equal portions, then shape into patties 1.5 cm (⅝ inch) thick. With your thumb, make a cavity in the top of each burger. Place an oyster in the cavity and smooth the meat over to enclose the oyster completely. Refrigerate until required.

3. Heat a frying pan and brush lightly with olive oil. Cook the burgers on medium–high heat for 8 minutes on each side, turning only once.

4. Meanwhile, split the hamburger buns and lightly toast them, cut side up, under a hot grill (broiler). Keep warm.

5. Serve the burgers on the toasted buns with shredded lettuce and the tarragon mayonnaise.