Chateaubriand Artichoke Burger

Pairs well with:

Cabernet Sauvignon

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


2 lbs. ground tenderloin beef
1 shallot, finely chopped
1/8 cup dry white wine
1 egg beaten slightly
2 tsp. kosher salt
1 tsp. freshly ground pepper
½ stick melted unsalted butter for basting

3/4 cup prepared mayonnaise
2 shallots, minced
1/4 cup white wine vinegar
¼ cup dry white wine
1/2 tsp kosher salt
1/4 tsp red pepper flakes
1 tsp Dijon mustard
2 tbsp tarragon, chopped fine
2 tbsp chervil, chopped fine

2 cups watercress, pre-washed and dried
6 artichoke hearts (from can ok) drained and dry
6 large button mushrooms sliced thin
6 Kaiser rolls, split



Preheat gas grill to medium-high.

To make mayonnaise: Boil shallots, wine and vinegar in a small saucepan until reduced to 1 tbs. Cool. Stir the shallot mixture, salt, red pepper flakes, mustard and herbs into the mayonnaise. Chill until ready to use.

To make patties: Combine ground tenderloin beef, shallot, white wine, egg, salt, pepper. Do not overwork. Form 6 patties and chill until ready to cook.

When grill is ready: Brush melted butter on both sides of burgers. Grill burgers over a medium-hot preheated grill 3-4 minutes per side. Baste as needed. Turn once. Saute mushrooms in pan on grill with 1 tbs of the butter about 4 minutes, remove pan and set aside. Lightly toast Kaiser rolls.

To assemble: For each burger, on bottom roll place 1/3 cup watercress and top with mushrooms, top with burger, then top with artichoke and 1tbsp Béarnaise mayonnaise. Cut in half and serve.