Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


1/4 cup dry white wine
7-8 shallots (separated – you will need 2 Tablespoons finely minced and 6 shallots thinly sliced)
1/4 teaspoon dried tarragon
6 tablespoons butter, room temperature
1 tablespoon minced fresh tarragon
3 tablespoons balsamic vinegar
2 teaspoons chopped fresh oregano
1/4 cup olive oil plus 2 Tablespoons
2 green onions, finely chopped – green tops only
1 1/2 cups quartered cherry tomatoes
2 pounds lean ground chuck
1 teaspoon coarse kosher salt
1 teaspoon cracked black pepper
1 cup vegetable oil
1 1/4 teaspoons kosher salt
2 large garlic cloves, finely minced
6 sliced hamburger buns



To make béarnaise 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 and toss to coat. Season with salt and pepper.

To make Shallot Rings:
Slice 6 shallots crosswise into thin slices and separate into rings. Heat 12-inch heavy skillet over moderate heat until hot. Pour oil into pan and when it starts to smoke, fry shallots in 3 batches, stirring, until golden brown, 3 to 5 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Toss fried shallots with 1/4 teaspoon salt.

To make Burgers:
Prepare barbecue on 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 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/béarnaise butter slice, shallot rings, tomatoe relish, top bun. Enjoy!