Name: Boeuf Bourguignon Burgers
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lbs ground chuck; 1/2 cup red Burgundy wine; 2 tablespoons fresh thyme, finely chopped; 1 shallot, finely chopped; kosher salt; pepper; extra virgin olive oil, for drizzling; 4 brioche rolls, split and toasted; 1/4 lb mousse-style pate, 1/2-inch slice, cut in 4 equal portions; 4 leaves red-leaf lettuce; grainy mustard or Dijon mustard; 4 cornichon pickles or 4 baby gherkins, thinly sliced lengthwise

Recipe by ratherbeswimmin

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In ‘The Book of Burger’ by Rachael Ray

Ready In:: 40mins
Serves:
Units:

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ingredients

1 ¹⁄₂ lbs ground chuck
¹⁄₂ cup red Burgundy wine
2 tablespoons fresh thyme, finely chopped
1 shallot, finely chopped
kosher salt
pepper
extra virgin olive oil, for drizzling
4 brioche rolls, split and toasted
¹⁄₄ lb mousse-style pate, 1/2-inch slice, cut in 4 equal portions
4 leaves red-leaf lettuce
grainy mustard or Dijon mustard
4 cornichon pickles or 4 baby gherkins, thinly sliced lengthwise

directions

Heat a griddle or large cast-iron skillet over med-high heat.
In a large bowl, combine the beef, wine, thyme, and shallot; season with salt and pepper and mix thoroughly.
Score the mixture into 4 equal portions and form them into large patties slightly thinner at the center than at the edges for even cooking and to ensure a flat surface.
Drizzle the patties with oil.
Cook the burgers 10 minutes, flipping once, for medium.
Place the burgers on the roll bottoms; top with pate and lettuce.
Spread mustard on the roll tops and scatter the sliced cornichons over the mustard.
Set the roll tops in place.

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