Beef Burgundy Tarragon Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 cup mayonnaise
2 teaspoons lemon juice
2 tablespoons finely minced fress tarragon leaves
1/2 teaspoon paprika
2 tablespoons butter
2 tablespoons olive oil
2 shallots, minced
8 ounces coarsely chopped mushrooms
2 tablespoons Burgundy (or any other dry red wine)
2 pounds ground chuck
2 tablespoons tarragon vinegar
2 teaspoons finely minced fresh Italian flat-leaf parsley
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
vegetable oil for brushing grill rack
6 hamburger buns, split



Preheat a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat.
Tarragon Mayonaise: Combine mayonnaise, lemon juice, tarragon, and paprika in a small bowl. Stir until incorporated. Cover and chill until later use.
Mushrooms: Heat butter and olive oil in skillet over medium-high heat. Add shallots and mushrooms. Saute for 5 minutes. Add Burgundy and cook for 3 minutes, stirring frequently. Set mixture aside.
Patties: Combine ground chuck, tarragon vinegar, parsley, salt and pepper in a bowl. Form into 6 equal patties to fit the hamburger buns. Brush grill rack with vegetable oil to prevent patties from sticking. Place the patties on the grill rack, cover and cook, turning once, 4 minutes per side. During the last minute of cooking toast the buns, cut side down, on the grill.
To assemble the burgers, top each bottom bun with equal portions of the Tarragon Mayonnaise. Place a patty on top of mayonnaise and then add equal portions of the mushrooms on top of each patty. Top with bun and serve.