Sumptuous Steak & Egg Burgers with Lemon-Tarragon Aioli

Pairs well with:

Cabernet Sauvignon

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


Lemon-Tarragon Aioli:
½ cup mayonnaise
1 small shallot, minced
1 garlic clove, pressed
2 TBSP minced fresh tarragon
1½ tsp. Dijon mustard
1½ tsp. fresh lemon juice
1 tsp. freshly grated lemon zest

¼ cup Sutter Home Sauvignon Blanc
½ cup grated red onion
2 garlic cloves, pressed
1 TBSP worcestershire sauce
1½ TBSP minced fresh thyme
1 TBSP steak seasoning
1½ pounds ground chuck
½ pound ground sirloin

12 slices thick-cut bacon
6 large farm-fresh eggs
½ tsp. truffle salt (substitute sea salt if unavailable)
vegetable oil for the grill
6 good quality, not too hard, hamburger rolls, split
3 TBSP butter, softened
6 large leafy lettuce leaves



Place mayonnaise, shallot, 1 pressed garlic clove, tarragon, mustard, lemon juice and lemon zest in a mini-processor and puree. Cover and chill until ready to serve.

In a large bowl, whisk together wine, grated onion, 2 pressed garlic cloves, Worcestershire, thyme and steak seasoning. Gently but thoroughly mix in the beef and form the mixture into 6 patties, putting a slight indentation in the center of each. Cover and refrigerate until ready to grill.

Preheat gas grill to medium high heat.

When grill is ready, cook bacon in a large, heavy, non-stick fire-proof skillet, until golden and crisp, about 7-9 minutes. Transfer to paper towels to drain, then wrap in foil to keep warm.

Pour bacon fat into a heatproof measuring cup and wipe out skillet. Measure 2 TBSP of bacon fat back into the skillet. Return skillet to grill and carefully crack in the eggs. Sprinkle with the truffle salt. Cook until bottoms are set but tops are still a bit runny, about 3 minutes. Cover the pan and remove to a heat proof surface. Eggs should continue to cook to a sunny-side-up level of doneness, with runny yolks. Remove the cover if they start overcooking.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, about 5 minutes per side for medium. Meanwhile, spread the cut side of the rolls with the butter. Place the rolls, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling. Remove burgers and rolls.

Spread about 1½ TBSP of the aioli on the roll bottoms, top with a lettuce leaf, a burger, 2 bacon slices, an egg and the roll tops. Serves 6.