ULTIMATE BEARNAISE BURGER w/CHERRY TOMATO RELISH- previous entry by similar name to be disregarded as it included stove top instructions, those have been eliminated so as to allow for qualification.
1/4 cup dry white wine
2 Tablespoons finely minced shallot â€“ separated
1/4 teaspoon dried tarragon
6 tablespoons butter, room temperature
1 tablespoon minced fresh tarragon
3 tablespoons balsamic vinegar
1 teaspoon chopped fresh basil
1/4 cup olive oil + 2 Tablespoons
2 green onions, finely chopped â€“ green tops only
1 1/4 cups quartered cherry tomatoes
2 pounds lean ground chuck
1 1/2 teaspoon coarse kosher salt
1 1/2 teaspoon cracked black pepper
2 large garlic cloves, minced
6 sliced hamburger buns
To make bÃ©arnaise butter:
Boil wine, 1 tablespoon minced shallot and dried tarragon in small saucepan until liquid evaporates, about 2 minutes. Cool completely. Mix butter and fresh tarragon into shallot mixture. Season with salt and pepper. Form butter mixture into log, wrap in plastic and chill until firm. Cut butter into 6 slices. Bring to room temperature before continuing.
To make Cherry Tomato Relish:
Whisk vinegar and oregano in medium bowl to blend. Gradually whisk in oil. Mix in green onions. Add tomatoes; toss to coat. Season with salt and pepper.
To make Burgers:
Prepare barbecue (medium-high heat). Gently combine ground chuck, 1 tablespoon minced shallot, and salt in medium bowl. Shape into six 3/4-inch-thick patties. Sprinkle cracked pepper on both sides.
Stir together 2 Tablespoons oil and garlic in small bowl. Brush insides of buns with garlic oil.
Oil grill rack. Place burgers on barbecue. Grill burgers to desired doneness, 4-5 minutes per side for medium-rare. At the same time grill buns until golden, about 1 minute. Place prepared patties on bottom buns on platter with one slice of Bernaise butter on each to begin to melt. Tent burgers as you begin to assemble ingredients to serve. Build Burgers from bottom up: Bottom Bun, burger w/bÃ©arnaise butter slice, tomato relish, top bun. Enjoy!