Burgers Nicoise with Anchovies and Lemon-Butter


12 tablespoons soft unsalted butter, divided
1 large shallot, finely minced
5 tablespoons Sutter Home Chardonnay
1 tablespoon chopped fresh tarragon leaves
3 anchovy fillets in oil, drained and patted dry
1 medium clove garlic, minced
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce

2 pounds boneless beef chuck (80/20% lean to fat), cut into cubes
3 tablespoons red wine
1-1/2 teaspoons salt
Freshly ground black pepper, to taste
1 tablespoon finely chopped fresh parsley
6 round crusty French rolls, split and toasted
Crisp lettuce leaves



Generously oil the grate of a gas grill and preheat to high on one side and medium-high on the other.

Melt 1 tablespoon butter in a small saucepan over medium-high heat and add shallot, wine and tarragon. Boil until reduced to 2 tablespoons. Transfer the mixture to a blender and set aside to cool, then add anchovies, garlic, salt, pepper, mustard, lemon juice, and Worcestershire sauce. Blend until smooth; add the remaining 11 tablespoons of butter and blend for 2 minutes more. Place in a bowl, cover and reserve.

Put the beef through the fine blade of a meat grinder, add red wine, salt and pepper and mix well. Divide into 6 portions and shape each into a burger at least 1-inch thick and higher around the sides than in the middle.

Brush the grill rack with oil. Place the burgers, cover, and grill until browned on the bottom, 3 to 4 minutes. Turn burgers and continue grilling until done, about 4 to 5 minutes longer for medium. While burgers are cooking, place rolls, cut sides down, on medium-high heat and toast lightly.

Spread both cut sides of rolls with sauce, add a burger to each bottom half, a little of the sauce, a sprinkle of chopped parsley, crisp lettuce and the roll top. Serve hot.