RECIPES: Recipe Details
This recipe combines the subtle flavor of fresh tarragon and pinot grigio.
1/2 pound ground sirloin.
1/4 pound ground pork
1/4 pound ground veal
1/4 cup of chopped white onion.
1 cup of heavy cream
1/2 cup of milk
2 tablespoons of butter
1 pound baby bella mushrooms
1/2 cup sutter home pinot grigio
1 tablespoon flour
2 large fork split english muffins.
1 tablespoon butter.
Salt and White Pepper
Mix meat with 2 eggs, onion and 1/4 cup of cream. Season with salt and pepper. Approximately 1 teaspoon each. Make into 4 patties. Grill until well done. Saute baby bellas in 2 tablespoons of butter until tender. Remove from pan. Add flour and stir until combined. Add remaining cream, milk and wine. Sautee until thick. Add mushrooms and 3 tablespoons of tarragon. Add salt and white pepper to taste. Approximately 1 teaspoon each. Grill english muffins. Spread with remaining butter. Layer patty over one muffin slice. Spoon tarragon mixture over burger. Enjoy your open face tarragon and wine burger. Sprinkle with remaining taragon as a garnish.
Mixture of meat, eggs a nd cream keep the burgers supper moist.Great taste. Elegant meal.