RECIPES: Recipe Details

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Dijon Gourmet Burger

Years ago my father used to always want to impress my wife with his great steaks...they really were great! We both appreciated his efforts to make us feel loved by going to such extremes. He would use aged rib-eyes and a multitude of neat ingredients that created a confluence of flavors we have yet to find commercially. After he pased away, we began to prepare some of these recipes with our family and friends. Often we would convert the recipes to burgers if the setting was casual. The result was always the same - big smiles and the occasional patting of the tummy. We thought it might be fun to share this(our best ) recipe with a larger audience...I am certain dad would be flattered.


2.5 lbs. Aged Beef Rib-Eye Steak (untrimmed and ground twice)
3 TBSP kosher salt; 1 TBSP + 2 tsp for patties, 1tsp each for marinade, onions, mushrooms and avocado/tarragon spread
2 tsp fresh ground black pepper
1/3 cup Worcestershire Sauce
2/3 cup Grey Poupon Dijon Mustard
6 cloves garlic, minced
4 TBSP Colivata Extra Virgin Olive Oil; 1 TBSP for onions, 1tsp for mushrooms, balance for buns
2 TBSP salted, sweet butter; 1TBSP for onions, 1 TBSP for mushrooms
1 lg. onion, cut to 2-3" julienne
8 oz. shitake mushrooms cut lengthwise to ¼ pcs. 
3 cups Sutter Home Merlot
3 TBSP brown sugar
1 TBSP fresh tarragon, minced
1 California Avocado, peeled and pitted
¼ cup canola oil for grill
6 soft Kaiser Rolls, split
12 oz. Monterrey Jack Cheese w/Jalapenos, sliced to 12 (1 oz.) pcs.


To make patties combine ground beef, 1 TBSP + 2 tsp. kosher salt and ground pepper in a large bowl, folding gently. Create burgers to 1 ¼ thick by approx. 5" diameter. Cover and set aside. To make marinade combine 1 tsp kosher salt, Worcestershire Sauce, Grey Poupon Dijon Mustard and garlic in a large bowl. Whisk together, cover and set aside. To caramelize onions, in a black skillet over med-high heat, add 1 tsp. kosher salt, 1 TBSP Colivata Extra Virgin Olive Oil, 1 TBSP butter, and blend to just beginning to bubble. Add onions, reduce heat and slowly caramelize to golden brown. Remove from skillet into bowl. Cover and set aside. To saute mushrooms, raise heat to med-high and add to same skillet 1 tsp kosher salt, 1 tsp. Colivata Extra Virgin Olive Oil, 1 TBSP butter, shitake mushrooms. Saute mushrooms for 10-15 minutes or until mushrooms begin to brown. Add caramelized onion mixture from above and Sutter Home Merlot to skillet. Reduce entire mixture to 1.5 cups. Whisk in brown sugar and continue heating over low heat until mixture thickens. Keep warm. To prepare tarragon/ avocado spread blend together 1 tsp. kosher salt, tarragon and California avocado with a fork. Cover and set aside. To grill burgers, heat grill to high heat and brush grill rack with canola oil. Dip burgers, both sides, in mustard mixture and place on grill rack. Close grill, reduce heat to med.-high and cook 10 minutes; turn and cook for 7-10 minutes or until burgers are 160 degrees inside. After removing the burgers, allow them to rest while grilling buns. Brush remaining Colivata Extra Virgin Olive Oil on both insides of buns and grill for 3 minutes or until grill marks are present. To build burger, apply avocado / tarragon spread on both grilled sides of buns. Place burger on bottom of bun. Place 2 cheese slices on top of burger and cover with hot mushroom/ onion/ merlot reduction. Cover with top section of bun. Cut in half. Serve.


We have always found that the best recipes are often simple and uncluttered. We tried to make this recipe easy to prepare and with great flavor...we hope you concur.