French Kiss Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Dijon Aioli:
1 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons shallot, finely minced
3 garlic cloves, finely minced
1 teaspoon fresh tarragon leaves, finely chopped
Sautéed Chanterelle Mushrooms:
3 tablespoons unsalted butter
1 pound chanterelle mushrooms
1 garlic clove, minced
1/4 cup Sutter Home Sauvignon Blanc
Kosher salt
Freshly ground black pepper
4 strips bacon, roughly chopped
1 1/2 pounds of ground chuck
1/2 pound of ground veal
1 large shallot, minced
2 garlic cloves, minced
1 tablespoon fresh tarragon leaves, finely chopped
2 teaspoons of kosher salt
1/2 teaspoon of freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 (3 by 4 inches) pieces of baguette, halved lengthwise
1 6-ounce package herb and garlic cream cheese (removed from the refrigerator 45 minutes before use)
12 leaves endive, with the ends cut off to make 2-inch long pieces



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Dijon aioli, combine the mayonnaise, Dijon mustard, shallot, garlic, and tarragon in a bowl. Mix well. Refrigerate until serving. To make the sautéed chanterelle mushrooms, add the butter to a large fireproof non-stick skillet and cook on the grill over high heat until melted. Add chanterelle mushrooms to the skillet and cook for about 10 minutes, stirring occasionally. Add the garlic and cook for about 30 seconds. Add the 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 bacon, add the bacon to a large fireproof non-stick skillet and cook on the grill over high heat until crispy, about 5 minutes. Drain on paper towels. Set aside. To make the patties, combine the beef, veal, shallot, garlic, 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 pieces of baguette. 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, place the baguette pieces, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread equal amounts of herb and garlic cream cheese on top of each patty. Spread a generous amount of the Dijon aioli over the cut sides of the baguette pieces. On each baguette bottom, place pieces of crumbled bacon, a patty (cheese-side up), an equal amount of chanterelle mushrooms, and two leaves of endive side-by-side. Add the baguette tops and serve. Makes 6 burgers.