Green Peppercorn Steak Burgers with Candied Shallots and Tarragon-Mustard Cream Sauce

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Candied Shallots:
2 tablespoons Colavita ExtraVirgin Olive Oil
2 tablespoons butter
6 shallots, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons sugar
1/4 cup Sutter Home Merlot

1 shallot, finely chopped
1/4 cup Lea & Perrins Worcestershire sauce
2 tablespoons Sutter Home Merlot
2 tablespoons green peppercorns packed in water, chopped and crushed
1 tablespoon Colavita ExtraVirgin Olive Oil
1 tablespoon wholegrain Dijon mustard
1 1/2 teaspoons salt
2 pounds ground sirloin or ground strip steak

Tarragon-Mustard Cream:
1 cup crème fraiche
1/4 cup wholegrain Dijon mustard
4 tablespoons cream cheese
2 tablespoons chopped fresh tarragon
1 tablespoon brandy
1 teaspoon honey
1/4 teaspoon salt

2 – 3 tablespoons vegetable oil for brushing the grill grates
3 tablespoons softened butter
6 large potato rolls


Preheat gas grill to medium-high or prepare a medium hot fire in a charcoal grill with a cover.

For shallots, heat olive oil and butter in a grill-proof skillet. Add shallots, salt and pepper. Cook for about 10 minutes, stirring occasionally, until the shallots have softened. Add sugar and wine; cook an additional 5 minutes or until wine has evaporated. Transfer shallots to a double sheet of aluminum foil and wrap to keep warm.

For patties, combine shallot, Worcestershire sauce, wine, green peppercorns, olive oil, mustard, and salt in a large bowl. Add beef and mix with the seasonings, handling the meat as little as possible. Form meat into 6 patties that fit the rolls. Cover with plastic wrap and refrigerate or place in cooler.

To make cream sauce, in a small bowl whisk together all ingredients until well blended. Cover with plastic wrap and refrigerate or place in cooler.

To cook the burgers, brush the grill grate with vegetable oil. Place the patties on the grill, cover and cook for 4-6 minutes per side, turning only once. Butter the rolls; toast butter-side down on the outer edges of the grill for about 1 minute.

To assemble the burgers, spoon candied shallots on the bottom half of each roll. Top each with a burger, a spoonful of cream sauce and the top half of the roll.

Makes 6 burgers