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Boeuf Bourguignon Burgers

In ‘The Book of Burger’ by Rachael Ray

Ready In:
40mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@ratherbeswimmin
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@ratherbeswimmin
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"In ‘The Book of Burger’ by Rachael Ray"
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  1. ratherbeswimmin
    In ‘The Book of Burger’ by Rachael Ray
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