Hamburger au Poivre With Tarragon Aioli

Pairs well with:

Cabernet Sauvignon

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


1 cup mayonnaise
2 teaspoon minced fresh garlic
Juice of one lemon
2 shallots, minced
2 teaspoon chopped fresh tarragon
1 teaspoon ground black pepper
2 pounds ground chuck
2 tablespoon minced fresh garlic
1/4 cup Sutter Home Cabernet Sauvignon
1 teaspoon salt
2 tablespoon chopped fresh tarragon
5 tablespoon whole black peppercorns
6 tablespoon Grey Poupon dijon mustard
Vegetable oil, for brushing the grill rack
6 Onion Rolls, split
6 tablespoons crumbled gorganzola cheese



-Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. -To make the tarragon aioli, combine the mayonnaise, garlic, lemon juice, shallots, tarragon, and pepper in a small bowl. Mix well to combine. Cover and refgrigerate until ready to serve. -To make the patties, combine the chuck, garlic, wine, salt, and tarragon in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into six equal portions and form the portions into patties to fit the rolls. Set aside. Using a coffee grinder, crack the peppercorns until coarsely ground. (Be sure not to over grind the peppercorns) Set aside. Coat each entire patty with 1 tablespoon of dijon mustard. Then coat the entire patty with 1 tablespoon cracked peppercorns (lightly press the peppercorns into the burger). -Brush the grill rack with oil. Place the patties on the rack, cover, and grill turning once, until done to preference, 4 to 5 minutes on each side for medium. During the last few minutes of grilling, place the buns cut side down, on the outer edges of the rack to toast lightly. -To assemble the burgers, on each roll bottom place a patty, top patty with 1 tablespoon of tarragon aioli, and one tablespoon of the gorganzola cheese. Add the roll tops and serve. Makes six burgers.