Wine Varietal: Merlot
I just love a good steak with Bearnaise sauce! These burgers have all of the flavor of a classic Bearnaise sauce. The tarragon really enhances the flavor of the beef. I wanted to create a classic burger that I could share with family and friends.
For Bearnaise Dressing:
1 1/4 cups mayonnaise
2 tablespoons dried tarragon
2 tablespoons Italian parsley, minced
1 tablespoon fresh chives, minced
4 teaspoons white wine vinegar
1 teaspoon lemon juice
1/2 teaspoon Colavita Balsamic Glace
For Shallot and Portabello mushroom mixture:
2 tablespoons extra virgin olive ail
6 shallots, sliced 1/4 inch thick
3 portabello mushroom caps, cleaned and chopped
1/2 cup Sutter Home Merlot
1 tablespoon Colavita Balsamic Glace
Half of the shallot and portabello mushroom mixture
2 pounds ground chuck
2 teaspoons kosher salt
1 tablespoon dried tarragon
1/4 cup parsley, minced
2 cloves garlic, minced
2 teaspoons Colavita Balsamic Glace
2-3 tablespoons olive oil, for brushing on the grill rack
6 soft Deli-style Bulkie rolls, split
6 slices of Jarlsberg cheese
24 arugula leaves, washed, trimmed and dried
Balsamic Glace for drizzling over the arugula leaves
Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
To make the Bearnaise dressing, add the mayonnaise, tarragon, parsley, chives, white wine vinegar, lemon juice and balsamic glace to a small bowl and mix well. Cover and refrigerate until ready to use.
To cook the shallot and portabello mushrooms, heat the olive oil in a fireproof skillet on the grill. Add the shallots, cooking until soft. Then add the portabellos, sauteing until tender. Remove the shallot and mushroom mixture from the pan and set aside.
Meanwhile, place 1/2 cup of Merlot in the skillet, bringing it to a low simmer to reduce by half. Add the balsamic glace to the wine reduction and stir to combine. Return the shallot and mushroom mixture to the skillet and stir again to combine. Reserve half of the mixture in the skillet to use as a topping for the burgers, covering with foil to keep warm. Place the remaining half in a large bowl to cool down. This will be added to the patty mixture.
To make the patties, add the beef, salt, tarragon, parsley, garlic and the balsamic glace to the shallot and mushroom mixture in the large bowl. Handling the meat as little as possible to avod compacting it, mix well. Form the mixture into 6 equal patties to fit the buns. Cover and refrigerate until ready to grill.
When ready for grilling, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once until done to preference, about 4-5 minutes on each side. Place the buns, cut side down, on the outer edges of the grill rack toasting lightly until golden brown during the last 2-3 minutes of grilling. During the last minute of grilling, top each patty with a slice of cheese.
To assemble the burgers, spread a generous amount of the Bearnaise dressing over the cut sides of the buns. Place a patty on each bottom and then top each patty with the remaining shallot and mushroom mixture that has been kept warm in the skillet. Place 4 arugula leaves on each bun top and drizzle the balsamic glace decoratively over the arugula leaves. Place the top bun, cut side up next to the burger and serve.
Makes 6 burgers