Bistro Steak Burgers with Tarragon Blue Cheese and Caramelized Tomato Aioli

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Oil to grease grill racks
2 fresh ripe tomatoes, halved
1 teaspoon sea salt
1 tablespoon turbinado sugar
1/2 cup light mayonnaise
2 tablespoons Grey Poupon Dijon mustard
2 tablespoons apricot preserves, any chucks 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 walnuts
3 tablespoons steak seasoning, divided
1/4 cup Sutter Home Cabernet Sauvignon
6 crusty Frech onion rolls, halved
1 cup fresh watercress



Preheat a clean gas grill, using medium-high heat. Prepare the caramelized aioli by lightly bushing grill racks with a light coating of oil. Sprinkly the insides of the tomatoes with sea salt and sugar. Place salted side down of 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 seaoning ina large bowl. Divide into 6 equal parts and form 6 patties, being careful not to overhandle the meat and sprinkly both sides of each burger with remaining steak seasoning. Brush grill racks to clean if needed, lightly oil racks and place burgers on grill over medium high heat. Grill 5-7 min. a side brushing burgers lightly with Cabernet Sauvignon during the grill process. Remove burgers to rest for 3 min. on a large plate. Warm French rolls cut side down on cleaned rack until golden grill marks are achieved. Assemble burgers by spreading insides of rolls with tomato aioli to coat. Place burgers on each of six bottom roll halves, top with tarragon blue cheese and watercress.