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Chateaubriand Artichoke Burger

Growing up in the U.S. from California as a child and now Florida as an adult, I have been exposed to all the great regional cuisines. French-inspired cuisine, with its elegant sauces, presentation and sensual flavors brings all the best ingredients together in this tantalizing burger.
My first taste of Chateaubriand with Bearnaise sauce inspired me to create this special burger using the top cut of beef - the tenderloin. The Bearnaise mayonnaise compliments the flavor and allows this prime cut of beef to shine. The artichoke, watercress and mushrooms bring it all together.

Ingredients 

2 lbs. ground tenderloin beef
1 shallot, finely chopped
1/8 cup dry white wine
1 egg beaten slightly
2 tsp. kosher salt
1 tsp. freshly ground pepper
½ stick melted unsalted butter for basting

3/4 cup prepared mayonnaise
2 shallots, minced
1/4 cup white wine vinegar
¼ cup dry white wine
1/2 tsp kosher salt
1/4 tsp red pepper flakes
1 tsp Dijon mustard
2 tbsp tarragon, chopped fine
2 tbsp chervil, chopped fine

2 cups watercress, pre-washed and dried
6 artichoke hearts (from can ok) drained and dry
6 large button mushrooms sliced thin
6 Kaiser rolls, split

Instructions 

Preheat gas grill to medium-high.

To make mayonnaise: Boil shallots, wine and vinegar in a small saucepan until reduced to 1 tbs. Cool. Stir the shallot mixture, salt, red pepper flakes, mustard and herbs into the mayonnaise. Chill until ready to use.

To make patties: Combine ground tenderloin beef, shallot, white wine, egg, salt, pepper. Do not overwork. Form 6 patties and chill until ready to cook.

When grill is ready: Brush melted butter on both sides of burgers. Grill burgers over a medium-hot preheated grill 3-4 minutes per side. Baste as needed. Turn once. Saute mushrooms in pan on grill with 1 tbs of the butter about 4 minutes, remove pan and set aside. Lightly toast Kaiser rolls.

To assemble: For each burger, on bottom roll place 1/3 cup watercress and top with mushrooms, top with burger, then top with artichoke and 1tbsp Béarnaise mayonnaise. Cut in half and serve.

Comments 

My first taste of Chateaubriand with Bearnaise sauce inspired me to create this special burger using the top cut of beef - the tenderloin. The Bearnaise mayonnaise compliments the flavor and allows this prime cut of beef to shine. The artichoke, watercress and mushrooms bring it all together.