Boeuf Bourguignon Burgers - cooking recipe

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

Preparation

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.