RECIPES: Recipe Details

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Backyard Bearnaise Burger

My idea was to create a burger that didn't have too many ingredients and was easy to prepare, yet tasted gourmet, like you were eating a steak in a fancy restaurant with a creamy Bearnaise Sauce on top. Pure and Simple.

Ingredients 

Patties:
1 pound ground sirloin
1 pound ground round
2 tablespoons grill seasoning, such as Montreal Steak Seasoning

Basting Sauce:
3 tablespoons A-1 Steak Sauce
3 tablespoons Sutter Home Cabernet Sauvignon

Bearnaise Cream Spread
1 package ( 8 oz ) cream cheese
4 tablespoons fresh tarragon, finely chopped
2 medium size shallots, minced

3 large portobellos, stems trimmed
Colavita Olive Oil, for brushing mushrooms
1 small bag of baby spinach leaves
6 slices smoked Gouda cheese, (you can ask your deli department to slice it for you )
6 large onion buns, split
softened butter, for brushing buns
canola oil, for brushing on the grill rack

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties: Gently mix the two meats together, divide the meat into 6 equal portions and form into patties to fit the buns. Sprinkle both sides of each patty with the grill seasoning, pressing the seasoning lightly onto the meat.

To make the basting sauce: In a small bowl combine the A-1 Steak sauce and the Sutter Home Cabernet Sauvignon wine.

To make the Bearnaise Cream Spread: In a small bowl combine the softened cream cheese, chopped tarragon, and minced shallots.

When grill is ready, carefully brush the grill rack with the canola oil, using some paper towel and tongs. Place the patties on the grill rack, cook the patties turning once, and basting frequently with the basting sauce, about 5-7 minutes on each side for medium. Brush the mushrooms with the olive oil, grill along side the burgers until tender, about 7-10 minutes. Remove the mushrooms from the grill and slice. During the last few minutes of grilling, top each burger with a slice of the smoked Gouda. Brush the bun halves with the softened butter, and place cut side down on the outer edges of the grill rack and toast lightly.

To assemble the burgers: Place several spinach leaves on the bottom half of each bun.
Place a patty, cheese side down on top of the spinach leaves. Place several slices of mushroom on top of each patty, spread a generous amount of the Bearnaise Cream mixture on each bun top, place bun tops on each burger. Serve and enjoy with the remainder of the Sutter Home Cabernet Sauvignon. Makes 6 burgers.