French Kiss Burgers with Boursin Cheese and Sauteed Shallots
2 tablespoons unsalted butter
9 large shallots, sliced (if unavailable, use 3 red onions)
3 tablespoons Sutter Home Sauvignon Blanc
French Sea Salt (or kosher salt)
Freshly ground black pepper
2 pounds ground chuck
1/2 cup celery, finely minced
1 1/2 tablespoons fresh tarragon leaves, finely minced
2 teaspoons French Sea Salt (or kosher salt)
1/2 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 brioche buns, sliced lengthwise
8 ounces Boursin cheese, room temperature
4 tablespoons butter, room temperature
3 ounces baby arugula (or spring mix greens)
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the sautÃ©ed shallots, add 2 tablespoons butter to a large fireproof non-stick skillet and cook on the grill over medium-high heat until melted. Add shallots and cook for about 8 minutes, stirring occasionally. Add Sutter Home Sauvignon Blanc, and continue to cook until most of the wine has evaporated. Season, to taste, with salt and pepper. Set aside.
To make the patties, combine the beef, celery, tarragon, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the brioche buns.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, spread equal amounts of boursin cheese on top of the burgers and place the brioche buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, spread remaining 4 tablespoons butter on the cut side of the buns. On each bun bottom, place baby arugula, a patty (cheese-side up), and sautÃ©ed shallots. Add brioche bun tops and serve.