Beef & Burgundy Burger

by Rachael Ray Show Staff 9:00 AM, January 26, 2015

Aired January 26, 2015

Serves 4

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.

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.