Beef & Burgundy Burgers

By Tufgrlz

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 ground beef (80% lean)
• 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 Gruyere or Swiss
• 4 brioche buns or 8 thick slices French bread, toasted

Details

Adapted from rachaelraymag.com

Preparation

Step 1

Preheat the oven to 375 degrees . On a wire rack set inside a baking sheet, cook the bacon until crispy, about 20 minutes.
In a large skillet, heat 2 tbsp. butter over medium-high. Add the mushrooms and thyme. Cook, stirring, until the mushrooms brown, about 10 minutes. Add the shallots; 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. 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.