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White Wine Tarragon Butter Stuffed Burgers With BLT

This burger uses fresh locally grown ingredients from New Jersey. It takes come time to make, but is well worth it in the end. Add ingredients to your liking. There is no set recipe. The amounts are estimates and close to the amounts I use when I make it.



4 lbs Ground beef,
6 Kaiser rolls, split.
6 Boston lettuce leaves,
6 -8 Bacon slices, cooked well, cut in half.
1 cups dry white wine
2 Tbsp minced shallots
1/8 tsp pepper
1-1/2 to 2 Tbsp finely chopped fresh tarragon
2 teaspoon kosher salt
6 oz unsalted butter
3 egg yolks
3/4 cup olive oil
3/4 cup vegetable oil
2 to 3 tsp lemon juice
2 to 3 tsp minced garlic.
6 plum tomatoes


White Wine & Tarragon Butter:
Combine 1-1/2 cups dry white wine, 3 Tbsp minced shallots and 1/8 tsp pepper in medium saucepan. Bring to a simmer over medium heat. Simmer about 30 minutes or until reduced to about 3 Tbsp. Remove from heat; stir in 1-1/2 to 2 Tbsp finely chopped fresh tarragon and 1/8 tsp kosher salt. Cool 5 minutes. Combine 6 oz unsalted butter pieces (room temperature) and wine mixture. Place 12-inch long piece plastic wrap on work surface. Spoon butter mixture lengthwise over plastic wrap; roll up tightly forming 2-inch thick log. Twist ends of plastic wrap to seal. Freeze or refrigerate 2 hours.

Whisk 3 egg yolks and 3/4 tsp kosher salt in mixing bowl. Continue whisking while adding 3/4 cup olive oil a drop at a time. When mixture thickens considerably, add remaining olive oil and 3/4 cup vegetable oil in small amounts, whisking constantly during each addition until fully incorporated. Whisk in 2 to 3 tsp lemon juice and 2 to 3 tsp minced garlic. Cover and refrigerate.

Roasted Tomato Slices:
Brush grill with 1 tsp olive oil. Cut 6 plum tomatoes lengthwise into 4 slices. Place tomato slices on hot grill rack. Drizzle 1 Tbsp olive oil over tomatoes; sprinkle with 1/2 tsp kosher salt. Grill for about 30 minutes over medium heat; cool. (Tomatoes should still be moist.) Cover and refrigerate till ready to serve.
Prepare White Wine & Tarragon Butter and freeze. Prepare mayonnaise, and Roasted Tomato Slices. Shape ground beef into 12 good sized thin patties. Slice butter into 6 equal pieces. Place butter pieces in the middle of 6 patties and top with the remaining 6 patties. Pinch the edges of each burger, completely enclosing butter inside. Grill patties 6 to 8 minutes on each side till juice no longer pink. Grill roll, cut sides down, the last 1 to 2 minutes of cooking time. Layer bottom of each roll with 1 lettuce leaf, burger, 1 tablespoon mayonnaise, 2 bacon pieces and 2 roasted tomato slices. Close sandwich. Serve with additional mayonnaise.


Serve and enjoy!