Bistro Steak Burgers with Tarragon Blue Cheese and Carmelized Tomato Aioli
Oil to grease grill racks
2 fresh ripe tomatoes, halved
1 tsp. sea salt
1 Tbsp. turbinado sugar
1/2 cup light mayonnaise
2 Tbsp. Grey Poupon Dijon mustard
2 Tbsp. apricot preserves, any chunks chopped
1 cup crumbled blue cheese
1/4 cup fresh tarragon leaves
2 pounds ground sirloin beef
1/4 pound proscuitto, finely chopped
1/2 cup chopped walnuts
3 Tbsp. steak seasoning, divided
1/4 cup Sutter Home Cabernet Sauvignon
6 crusty French onion rolls, halved
1 cup fresh watercress
Preheat a clean gas grill, using medium high heat.
Prepare the Camelized Aioli by lightly brushing grill racks with a light coating of oil. Sprinkly the insides of the tomatoes with sea salt and sugar. Place salted side down fo tomatoes on grill rack and grill uncovered until grill marks and caramelization have occurred. Remove tomatoes to a bowl and mash together with mayonnaise, mustard, apricot preserves. Cover aioli with plastic wrap until ready to use.
Prepare tarragon blue cheese by stirring together blue cheese and tarragon leaves in a bowl. Set aside.
Prepare Bistro Steak burgers by gently combining ground sirloin, proscuitto, walnuts and 2 tablespoons steak seasoning in a large bowl. Divide into 6 equal parts and form 6 patties, being careful not to overhandle the meat and sprinkle both sides of each burger with remaining steak seasoning
Brush grill racks to clean if neede, lightly oil racks and place burgers on grill over medium high heat. Grill 5-7 minutes a side brushing burgers lightly with Cabernet Sauvignon during grill process. Remove burgers to rest for 3 minutes on a large plate. Warm French rolls cut side down on cleaned grill rack until golden grill marks are achieved.
Assemble burgers by spreading insides of rolls with tomato aioli to coat. Place burgers oa each of six bottom roll halves, top with tarragon blue cheese and watercress. So delicious!