Beef & Burgundy Burger

By Booper-2

Ingredients

• 8 slices lean bacon
• 2 tablespoons butter
• 3/4 pound sliced mushrooms
• 2 tablespoons chopped thyme
• 3 shallots, halved and thinly sliced lengthwise
• Salt and pepper
• 1 cup veal or beef stock
• 1 1/2 pounds 80% lean ground beef
• 1/3 About 1/3 cup red wine, preferably Burgundy style
• 3 tablespoons grated onion
• 2 tablespoons finely chopped flat-leaf parsley
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 8 slices Gruyère or Swiss
• 4 brioche buns or 8 thick slices French bread, toasted

Details

Servings 4
Adapted from rachaelrayshow.com

Preparation

Step 1

Preheat the oven to 375°F. On a wire rack set on a baking sheet, cook the bacon until crispy, about 20 minutes.

In a large skillet, melt butter over medium-high heat. Add the mushrooms and thyme, and cook, stirring, until the mushrooms brown, about 10 minutes. Add the shallots and cook, stirring, until slightly browned, about 2 minutes. Season with salt and pepper, add the stock and reduce the heat to low. Let the mushroom mixture simmer, stirring occasionally, until thickened, about 10 minutes. In a large bowl, mix the beef, wine, onion, parsley, olive oil and Worcestershire, and form into 4 patties (thinner in the center for even cooking). Heat a large, cast-iron skillet over medium-high. Cook the patties until browned, about 4 minutes. Turn patties; cook 2 minutes.

Top each with 2 slices of cheese. Tent the skillet with foil and cook until the cheese melts, about 2 minutes. Divide the patties among the bun bottoms. Top with the mushrooms, bacon and the bun tops.