1 ½ lbs. Freshly Ground Beef Sirloin-minimum 20% fat
1 stick Unsalted Butter-softened
1 ¼ cups Red Wine-any favorite variety, boiled down to a syrup, cooled
2 tbsp. Fresh Tarragon-chopped
2 tsp. Dijon Mustard
2 tbsp. Shallots-minced
Salt and Black Pepper To Taste
Your Favorite Burger Buns
Lettuce, Tomato, Onion and Spreads as Needed
- Divide the burger meat into 4 equal balls, very lightly compact and refrigerate.
- Prepare the butter by mixing together the softened butter, red wine reduction, tarragon, mustard, shallots,seasoning to taste with salt and pepper. Spread into a ½” thick layer on a small plate and place in the freezer to firm up for 15 minutes. When firm, break off 4 pieces from the butter a little larger than the size of a quarter. Push one of these butter pieces into the center of each burger ball, insuring the meat is surrounding the butter. Gently flatten the burger, making sure the butter is still in the center.
- Preheat grill on high heat. Brush down, and lightly oil the grill. Lightly oil the burger patties. Grill for about 4 minutes on each side, turning down to medium after the first 3 minutes. Season both sides of the burger with salt and pepper if desired. Serve the burgers on your favorite bread with your desired garnishes.
