Ribeye Burger with Camembert Lobster Cream and Wilted Arugala

Pairs well with:


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


2 pounds boneless ribeye steak, trimmed of any excess fat and ground
1 teaspoon tri-colored peppercorns, freshly ground
1 teaspoon fresh garlic, minced
Wilted Arugala:
2 teaspoons Colavita Extra Virgin Olive Oil
8 ounces arugala, well rinsed, patted dry, stem removed and coarsely chopped
1/2 teaspoon sea salt
Lobster Camembert Cream:
1/4 cup Sutter Home Chenin Blanc
1 cup heavy cream
1/2 teaspoon sea salt
6 ounces cooked lobster meat, picked through and chopped
6 ounces Camembert cheese, trimmed of rind and cut into chunks
2 teaspoons fresh chopped flat leaf parsley
vegetable oil, for brushing grill rack
6 sourdough rolls, split



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

To make the patties, combine the ground ribeye, smoked sea salt, peppercorns, and garlic in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun. Loosely cover with plastic wrap and set aside.

Add olive oil to a large, heavy nonstick fire-proof skillet on the grill and heat. Add the arugala and salt and sauté until liquid from the arugala is nearly evaporated, about 3 to 5 minutes. Transfer to a bowl with a lid and cover to keep warm.

To make the Lobster Camembert Cream, add the Sutter Home Chenin Blanc to a 2-quart fire-proof sauté pan place on the grill; simmer 5 to 6 minutes, or until reduced by half. Add the heavy cream to the pan and simmer until reduced by a third. Stir in the salt and lobster meat and simmer an additional 3 minutes. Add the Camembert and parsley, remove from heat and stir until cheese is melted. Cover and set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the rolls, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, place equal portions of the warm wilted arugala on each roll bottom, followed by a patty, and an equal portion of the lobster Camembert Cream. Add the roll tops and serve.

Makes 6 burgers