Green Eggs and Ham-Burger

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


2 pounds coarsely ground fresh chuck
1 tablespoon unsalted melted butter
1/2 cup crushed HONEY DIJON CHIPS
1/4 cup Sutter Home White Merlot
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh tarragon
Tarragon Hollandaise Sauce
4 large egg yolks
1 teaspoon Grey Poupon Dijon mustard
3 tablespoons water
2 cups (1 pound) unsalted butter, melted
2 tablespoons freshly squeezed lemon juice
3 tablespoons finely chopped fresh tarragon leaves
Kosher salt and freshly ground black pepper to taste
Freshly squeezed lemon juice to taste
12 slices pre cooked Canadian bacon, approximately 2 1/2 inches in diameter, cut 1/4 inch thick by the butcher, external fat trimmed to within 1⁄8 inch
1 tablespoon Grey Poupon Dijon mustard
2 tablespoons Sutter Home White Merlot
Green Eggs
Water to fill a large fire-proof skillet to a depth of 2 inches
7 large eggs (6 for the burgers and 1 for the dog, in the event of breakage)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh tarragon leaves
Vegetable, oil for greasing the grill rack
6 large brioche buns or sourdough burger buns, split
Unsalted warmed butter, for brushing on the buns
1 bunch fresh spinach leaves, cleaned, dried and chilled
3 avocados, peeled, sliced, drizzled with lemon juice and chilled in a small covered bowl
6 beefsteak tomato slices, chilled



On a charcoal grill, prepare a medium-hot fire. Preheat a gas grill to medium-high. To make the patties, in a large bowl, combine the chuck, butter, chips, Merlot, salt, pepper and tarragon. Handling the mixture as little as possible, mix well to meld the flavors of the ingredients with the meat. Form 6 patties of equal width and thickness. Do not round the tops of the patties. The diameter of the uncooked patty should equal the diameter of the bun. (The slightly diminished size of the cooked patty will allow the bun to capture the juices and the drippings of the sauce.) Cover the patties and set aside. To make the hollandaise, put the egg yolks, mustard, water, and lemon juice into a blender. Blend until the yolks become pale yellow and the mixture becomes slightly thick. With the blender running, slowly start pouring in the warm butter. Stop the blender after the butter has been incorporated. Taste the mixture. Add salt, pepper and lemon juice to taste. Pour the hollandaise into a medium stainless steel bowl and set aside to reheat later (or, alternatively, pour the warm hollandaise into a thermos until ready to serve). To poach the eggs, place a large fire-proof skillet slightly off to the side of the grill rack over medium heat. Fill the skillet with about 2 inches of water, add a large pinch of salt and bring the water to a simmer. While the water is coming to a simmer, brush the remaining portion of the hot grill rack with oil, and place the patties directly over the heat source. Turn the patties once, until done to preference, approximately 5 to 6 minutes on each side for medium, or upon reaching an internal temperature of 160 degrees F on an instant-read thermometer inserted into the side or the center of the patty. Meanwhile place the Canadian bacon slices on a double-thick layer of foil, large enough to completely wrap the bacon. In a cup, combine the mustard and water, stir, then lightly brush the slices with the mixture. Seal the foil and place it on the side of the grill rack to heat. About 4 minutes before the patties are done, crack each egg into a small bowl and carefully slide the egg into the simmering water in the skillet. When the whites are set but the yolks are still runny (about 3 minutes), with a slotted spoon, carefully remove the eggs and drain on a paper-lined plate. Sprinkle the salt, pepper and tarragon leaves on the eggs. Leave the skillet on the grill rack. When the patties are done, remove them from the grill rack and stack on a plate. Cover the plate with a tent of foil. Place the buns, cut-side down, off to the side of the grill rack to lightly toast. While the buns are toasting, reheat the hollandaise if it was not placed in a thermos. To reheat, place the bowl containing the hollandaise in the skillet of simmering water. Hold the bowl with an oven mitt and raise the bowl off the bottom of the skillet. With a whisk, beat while warming until the mixture is thick and smooth. If necessary, to thin slightly, whisk-in a few drops of water from the skillet. The consistency of the hollandaise should resemble mayonnaise. Re-season, if desired. If the hollandaise was placed in a thermos, stir well,and if necessary, thin with hot water from the skillet, and re-season to taste. To assemble the burgers, remove the buns and the Canadian bacon from the grill. On each bottom bun, place a few spinach leaves, a patty, a slice of Canadian bacon, and a tomato slice. Place an egg in the center, surrounded by slices of avocado. Smother the top with hollandaise and serve immediately. Serves 6