Pairs well with:

Cabernet Sauvignon

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


3 Tablespoon Finely Chopped Red Onion
2 Tablespoons Dried Tarragon (fresh doesn’t work with this recipe)
1 Tablespoon Chervil
3 Tablespoons Apple Cider Vinegar
6 egg yolks
3 Tablespoons Bottled Lemon Juice (fresh doesn’t work with this recipe)
1/4 Pound Butter (1 Stick) Cut in 1 Tablespoon Pieces
3 Cups Fresh Grape Tomatoes
3 Tablespoon Colavita Olive Oil
1 Tablespoon Ground Cloves
3 Pounds Ground Beef Chuck
1-1/2 Teaspoons Fresh Ground Black Pepper
1-1/2 Teaspoons Salt
6 Fresh Bakery Style Hamburger Buns


Preheat gas grill to medium high heat.

Sauce Bearnaise
Place red onion, tarragon, and chervil in a small bowl and cover with apple cider vinegar. Set aside to steep. In a one quart sauce pan or double boiler whisk together egg yolks, lemon juice, and butter. If using a sauce pan on direct grill heat cook slowly or the eggs will break. The following method works well: Whisk egg yolks, lemon, and butter until steam is just visible on the bottom of the pan and remove from heat. Continue to whisk vigorously until steam disappears and return to heat. Continue this way until thickened enough so the bottom of the pan stays visible between strokes of the whisk. If using a double boiler, keep water at a simmering boil on grill and whisk ingredients until the same consistency is reached. Whisk in onion, tarragon, chervil, and apple cider vinegar. Place in an ice bath to stop cooking and give a set to the sauce.

Roasted Clove Tomatoes
Toss grape tomatoes with 3 tablespoons olive oil and then with 1/2 tablespoon of ground cloves to coat. Using skewers or a grill basket, roast on grill. To cook evenly; turn skewers or toss tomatoes in basket, and alternate between direct and indirect heat as necessary until slightly charred and shriveled (about 15 minutes). Sprinkle with remaining ground cloves while cooking.

Make six individual ground beef patties sized to fit buns. Season each with 1/4 teaspoon fresh ground black pepper and 1/4 teaspoon salt. Cook on medium high heat until medium well (about eight minutes per side). Coat inside top and bottom of buns with
1-1/2 tablespoons of sauce bearnaise. Place 1/6 of roasted tomatoes on bottom half of each bun. On this place the burger then top half of bun. Bon Appetit.