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
  • 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
Yield
Serves: 4
Preparation

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.