RECIPES: Recipe Details

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Le Bistro Burger Au Poivre

I created this recipe for my husband who loves French cusine. I began by developing the au poivre patty and then added ingredients I thought would compliment the burger and keep it's French flair. He loved it and I think you will too. Bon Appetite!

Ingredients 

Tarragon Aioli:
3/4 cup mayonnaise
6 tablespoons tarragon vinegar
3 tablespoons Grey Poupon Dijon mustard
3 teaspoons finely chopped fresh tarragon
Patties:
2 pounds ground beef chuck
1 tablespoon minced garlic
1 tablespoon Worcestershire sauce
2 teaspoons kosher salt
3 tablespoons whole black peppercorns
Merlot Mushrooms:
6 tablespoons butter
1 1/2 pounds fresh cremini mushrooms, sliced
3/4 cup Sutter Home Merlot wine
Vegetable oil, for brushing the grill rack
6 Rustic or French hamburger buns, split
6 slices Swiss cheese
6 redleaf lettuce leaves
6 tomato slices

Instructions 

Preheat a gas grill to medium-high heat. To make the tarragon aioli, mix mayonnaise, tarragon vinegar, Dijon, and fresh tarragon in a medium bowl until well combined. Set aside in a cool location until ready to use. To make the patties, place the ground chuck, garlic, Worcestershire, and salt in a large mixing bowl. Gently mix until well combined and form into 6 patties to fit the buns. Place peppercorns in a plastic sandwich bag and pound with a meat pounder to coarsely crush peppercorns. This will make approximately 6 teaspoons of crushed peppercorns, 1 teaspoon for each patty. Dredge both sides of each patty in crushed peppercorns, approximately 1/2 teaspoon for each side. Set aside in a cool location until ready to grill. To make the Merlot mushrooms, place the butter in a large fireproof skillet. Melt the butter in the pan on the hot preheated grill. Add mushrooms to pan and saute until mushrooms are tender, about 5 minutes. Add Merlot and continue to cook until liquid is reduced and sauce is thickened, about another 5 minutes. Cover the mushrooms with aluminum foil to keep warm. Remove from grill and set aside. Brush the preheated grill rack with oil. Grill buns, cut side down, until golden, about 2 minutes. Set aside. Grill patties by arranging the patties on the rack and covering grill. Cook the patties, turning once halfway through grilling process, 3 to 4 minutes on each side for medium. Top each patty with a cheese slice and cover grill until cheese is melted. Remove patties from grill. To assemble the burgers, spread the tarragon aioli evenly over both cut sides of the buns. On each bun bottom, place a lettuce leaf, a tomato slice and patty. Top each patty evenly with the Merlot mushrooms. Add the bun tops and serve. Makes 6 burgers.