Beef & Burgundy Burgers

beef burgundy burgers


  • 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)
  • 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


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.