In a small saucepan over medium high heat, bring the 1/4 c apple cider to a boil. Cook, 4-5 mins or until it's reduced by half. Remove from heat and let cool. Once cider has cooled, transfer to a small bowl; add mustard and tarragon. Stir to combine and set aside.
Set up grill for direct cooking over high heat. Oil grate wihen ready to start cooking.
For burgers, in a large bowl, stir to combine ground sirloin, the remaining 1 T cider and the the onion soup mix. Form into 4 mini-patties; set aside. Spread cracked pepper on a plate. Carefully press both sides of the burgers into cracked pepper. Place burgers on hot oiled grill and cook 3-4 mins per side for medium. To serve, place hot burgers on toasted Kaiser rolls. Top with lettuce, onion, tomato, and mustard sauce.
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|Serving Size: 1 Serving (464g)|
|Recipe Makes: 4|
|Calories from Fat: 561 (59%)|
|Amt Per Serving||% DV|
|Total Fat 62.3g||83 %|
|Saturated Fat 22.5g||113 %|
|Monounsaturated Fat 21.6g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 172.6mg||53 %|
|Sodium 1231.6mg||42 %|
|Potassium 991.8mg||26 %|
|Total Carbohydrate 51.2g||15 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 45.8g|
|Protein 45.9g||66 %|
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Calories per serving: 951
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