White Wine Tarragon Butter Stuffed Burgers With BLT

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.



4 lbs Ground beef,
6 Kaiser rolls, split.
6 Boston lettuce leaves,
6 -8 Bacon slices, cooked well, cut in half.
1 cups dry white wine
2 Tbsp minced shallots
1/8 tsp pepper
1-1/2 to 2 Tbsp finely chopped fresh tarragon
2 teaspoon kosher salt
6 oz unsalted butter
3 egg yolks
3/4 cup olive oil
3/4 cup vegetable oil
2 to 3 tsp lemon juice
2 to 3 tsp minced garlic.
6 plum tomatoes



White Wine & Tarragon Butter:
Combine 1-1/2 cups dry white wine, 3 Tbsp minced shallots and 1/8 tsp pepper in medium saucepan. Bring to a simmer over medium heat. Simmer about 30 minutes or until reduced to about 3 Tbsp. Remove from heat; stir in 1-1/2 to 2 Tbsp finely chopped fresh tarragon and 1/8 tsp kosher salt. Cool 5 minutes. Combine 6 oz unsalted butter pieces (room temperature) and wine mixture. Place 12-inch long piece plastic wrap on work surface. Spoon butter mixture lengthwise over plastic wrap; roll up tightly forming 2-inch thick log. Twist ends of plastic wrap to seal. Freeze or refrigerate 2 hours.

Whisk 3 egg yolks and 3/4 tsp kosher salt in mixing bowl. Continue whisking while adding 3/4 cup olive oil a drop at a time. When mixture thickens considerably, add remaining olive oil and 3/4 cup vegetable oil in small amounts, whisking constantly during each addition until fully incorporated. Whisk in 2 to 3 tsp lemon juice and 2 to 3 tsp minced garlic. Cover and refrigerate.

Roasted Tomato Slices:
Brush grill with 1 tsp olive oil. Cut 6 plum tomatoes lengthwise into 4 slices. Place tomato slices on hot grill rack. Drizzle 1 Tbsp olive oil over tomatoes; sprinkle with 1/2 tsp kosher salt. Grill for about 30 minutes over medium heat; cool. (Tomatoes should still be moist.) Cover and refrigerate till ready to serve.
Prepare White Wine & Tarragon Butter and freeze. Prepare mayonnaise, and Roasted Tomato Slices. Shape ground beef into 12 good sized thin patties. Slice butter into 6 equal pieces. Place butter pieces in the middle of 6 patties and top with the remaining 6 patties. Pinch the edges of each burger, completely enclosing butter inside. Grill patties 6 to 8 minutes on each side till juice no longer pink. Grill roll, cut sides down, the last 1 to 2 minutes of cooking time. Layer bottom of each roll with 1 lettuce leaf, burger, 1 tablespoon mayonnaise, 2 bacon pieces and 2 roasted tomato slices. Close sandwich. Serve with additional mayonnaise.