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Bearnaise Burger w/Goat Cheese and Baby Greens

This is a sophisticated burger that is full of flavor and seems to melt in your mouth. Don't be put off by the "bearnaise" in the name; it is easy to prepare on the grill and the "bearnaise" is not used as a sauce but added to the meat in preparation. The goat cheese and sourdough bread give it a wonderful tart taste that compliments the tarragon. These burgers go well with your favorite merlot or a nice dark brew.


Peanut oil (for greasing grill rack)
2 lbs. ground sirloin
1 Tsp. Worcestershire sauce
2 tsp. minced garlic
2 tsp. ground pepper
2 tsp. dry tarragon
aluminum foil (or sm. sauce pan)
2 egg yolks
1 stick softened butter
(8 Tsp.) juice of one lemon
1 Tsp. sm. capers
3 tsp. tarragon vinegar
6 sourdough buns (sourdough English muffins may be substituted) mayonaise 
pkg. semi-soft goat cheese
1 pkg. baby greens (a variety of young lettuce leaves)


Clean, light, and prepare grill with peanut oil. While grill is heating up, in a large bowl prepare ground sirloin by adding Worcestershire sauce, garlic, pepper, and tarragon--set aside. Grill should be on med. low to begin cooking. Prepare sauce bowl from aluminum foil by tearing off 2 ft. and folding in half. Create a small bowl w/ alum. foil to stir together the bearnaise ( a sm. sauce pan may also be used). Separate the yolks and place in bowl/pan and put on grill. If grill appears too hot, place to the edge. Add butter 2 Tsp. at a time, stirring constantly, add lemon juice and capers. Still stirring the mixture, add the vinegar. The texture of the sauce should be creamy. To make the patties, add the bearnaise to the prepared sirloin and mix with hands. Create six patties and place on the grill that should be at med. high temp. Cook about 7 min. on each side. While patties are cooking, slice and prepare the buns/muffins by spreading thinly with mayo (Keep the greens and goat cheese cool until ready to use). After the burgers have cooked on the second side 5 min. place two slices of goat cheese on each and let melt 2 min. more. Place each burger on bottom bun and top off with a healthy amount of baby greens. Place top of buns on and serve.


Using lean ground sirloin is best because of the sauce being added. Sauce should never get too hot. If fire appears too hot, keep it to the side of grill and keep stirring. I use the aluminum foil bowl because it can simply be thrown away and there is less clean up, but a small sauce pan works just as well. Some may prefer to cut up the greens into smaller pieces. They are called "baby greens", but sometimes the leaves are fairly large. If using the sourdough muffins instead of the buns, you may have to make the patties smaller.