Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1.1/3 cup mayonaise
2. 2 cups baby arugula plus two cups for assembling burgers
3. 1 tablespoon fresh lemon juice
4. 1/4 teaspoon cayenne pepper for the mayonnaise plus 1/2 teaspoon for the burgers
5. 1/4 teaspoon kosher salt for the mayonnaise plus 1/2 teaspoon for duxelle, 1/2 teaspoon for the truffled shallots and 2 teaspoons for burgers
6. 2 tsp. flour
7. 1/4 cup chardonnay
8. 1/4 c. butter
9. 1 lb. cremini mushrooms, finely chopped
10. 1/4 cup shallots, finely chopped for the duxelle plus
1 1/2 cups thinly sliced shallots for truffled shallots
11. 2 tablespoons quality white truffle oil for the shallots plus 1 teaspoon for the burgers
12. 1/4 cup worcestershire sauce
13. 2 pounds ground chuck 80 percent lean, 20 percent fat
14. 6 slices Jalsberg cheese Olive oil, for brushing grill rack
15. 6 brioche buns, split 3 cups baby arugula
16. 6 large tomato slices, cut about 1/4 inch thick



For arugula mayonnaise, combine mayonnaise, arugula, lemon juice, and cayenne pepper and kosher salt in blender and pulse until smooth. Refrigerate until needed. Prepare a medium high fire. For the Mushroom duxelle, Dissolve the flour in the chardonnay and set aside. Melt the butter in a fireproof non-stick skillet. Saute the mushrooms and shallots in the butter until all butter has evaporated. Add the flour wine mixture and cook until all liquid has again evaporated and mushrooms and shallots are soft, stir in salt and set aside. For truffled shallots, combine 2 tablespoons truffle oil and shallots, in a large fireproof, non-stick skillet. Cook until shallots are tender, remove from heat. Stir in salt and set aside. For the burgers: In a large bowl, whisk together, 1 teaspoon truffle oil, worsteshire sauce, 2 teaspoons kosher salt and 1/2 teaspoon cayenne until blended, add ground chuck and mix gently. Shape mixture into 6 uniform patties. Cover and set aside. Brush grill rack with olive oil. Grill brioche buns cut side down until lightly toasted. Remove and set aside. Place patties on grill rack and grill covered for 5-7 minutes on each side, turning once. remove from grill and place on a plate. Add a slice of jalsberg on each pattie and cover plate loosely To assemble burgers, on a clean work surface layout tops and bottoms of buns. Spread arugula mayonnaise over cut sides of brioche buns. On the bottom of each bun, layer baby arugula, and a tomato slice. Add burger patty, a spoonful of mushroom duxelle and a spoonful of truffled onions, to each burger. Top burgers with remaining buns tops and serve immediately