New York Steakhouse Burgers with Tarragon Mayonnaise and Frizzled Onions

Accolades 2008 Finalists
Serves Makes 6 burgers
Pairs well with:

Cabernet Sauvignon

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



  • 1 pound New York strip steak
  • 2 pounds ground chuck
  • 1/2 cup grated onion
  • 1/4 cup Sutter Home Cabernet Sauvignon
  • 2 tablespoons steak sauce, such as A.1.
  • 1 egg, lightly beaten
  • 2/3 cup dried seasoned breadcrumbs
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper

Tarragon Mayonnaise

  • 1 cup mayonnaise
  • 6 tablespoons chopped fresh tarragon
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

Frizzled Onions

  • 3 cups canola oil
  • 2 medium onions
  • 2 cups milk
  • 1 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 3/4 teaspoon paprika
  • 2 tablespoons canola oil, for brushing on the grill rack
  • 6 slices New York Cheddar cheese
  • 6 brioche buns, split
  • 2 beefsteak tomatoes, sliced



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat gas grill to medium-high.

To make the patties, cut the New York strip steak into 1/4-inch cubes. Place them in a large bowl with the ground chuck, grated onion, Sutter Home Cabernet Sauvignon, steak sauce, egg, breadcrumbs, salt, and pepper. Mix to combine all ingredients, being careful not to overwork with meat. Form into 6 patties, making a slight indentation in the center so that the burgers cook evenly. Cover and refrigerate.

To make the mayonnaise, place the mayonnaise, tarragon, lemon juice, and zest in a mini food processor. Process until smooth. Refrigerate until ready to serve.

To make the onions, pour the oil into a large, deep, heavy fire-proof saucepan to a depth of 2 inches. Heat on the grill until the temperature reaches 360 degrees F. Cut the onions into very thin slices and separate the rings. Soak in the milk while you prepare the flour mixture. On a shallow platter, combine the flour, salt, pepper, and paprika and mix well. Take a handful of onions, shaking off any excess milk, and dredge in the flour mixture. Shake off the excess flour and fry in the hot oil until golden brown, about 2 minutes. Remove the onions with a slotted spoon and place on a plate lined with paper towels. Set aside.

Brush the grill rack with canola oil. Place the burger patties on the rack, cover, and cook, turning once, until done to preference, 4 to 6 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, spread some tarragon mayonnaise on the cut sides of the top buns. Place a cheese-topped patty on each bun bottom. Place a tomato slice on each patty and top with a mound of frizzled onions. Add bun tops and serve.