Bearnaise Burger w/Goat Cheese and Baby Greens

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


Peanut oil (for greasing grill rack)
2 lbs. ground sirloin
1 Tsp. Worcestershire sauce
2 tsp. minced garlic
2 tsp. ground pepper
2 tsp. dry tarragon
aluminum foil (or sm. sauce pan)
2 egg yolks
1 stick softened butter
(8 Tsp.) juice of one lemon
1 Tsp. sm. capers
3 tsp. tarragon vinegar
6 sourdough buns (sourdough English muffins may be substituted) mayonaise 
pkg. semi-soft goat cheese
1 pkg. baby greens (a variety of young lettuce leaves)



Clean, light, and prepare grill with peanut oil. While grill is heating up, in a large bowl prepare ground sirloin by adding Worcestershire sauce, garlic, pepper, and tarragon–set aside. Grill should be on med. low to begin cooking. Prepare sauce bowl from aluminum foil by tearing off 2 ft. and folding in half. Create a small bowl w/ alum. foil to stir together the bearnaise ( a sm. sauce pan may also be used). Separate the yolks and place in bowl/pan and put on grill. If grill appears too hot, place to the edge. Add butter 2 Tsp. at a time, stirring constantly, add lemon juice and capers. Still stirring the mixture, add the vinegar. The texture of the sauce should be creamy. To make the patties, add the bearnaise to the prepared sirloin and mix with hands. Create six patties and place on the grill that should be at med. high temp. Cook about 7 min. on each side. While patties are cooking, slice and prepare the buns/muffins by spreading thinly with mayo (Keep the greens and goat cheese cool until ready to use). After the burgers have cooked on the second side 5 min. place two slices of goat cheese on each and let melt 2 min. more. Place each burger on bottom bun and top off with a healthy amount of baby greens. Place top of buns on and serve.