Beef & Burgundy Burger
- 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
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.
Divide the patties among the bun bottoms. Top with the mushrooms, bacon and the bun tops.