Burgundy Burgers Recipes
GOURMET PUB BURGERS
I made burgers similar to these in my college training, and tweaked them a little to satisfy picky eaters at home! Moist and juicy burgers guaranteed every time. Garnish the burger with a slice of pancetta, ancient grainy mustard, red onion slices, iceberg lettuce, and Swiss or blue cheese.
Provided by Lauren_Francis
Categories Meat and Poultry Recipes Pork
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Mix ground beef, bread crumbs, shallot, Dijon mustard, egg, garlic, salt, and black pepper together in a large bowl. Refrigerate mixture to incorporate flavors, 20 minutes to 2 hours.
- Form ground beef mixture into 6 patties.
- Heat a skillet over medium heat; lay pancetta slices in a single layer in the hot skillet. Cook until pancetta begins to sweat, 3 to 5 minutes. Remove pancetta from skillet and keep warm.
- Preheat grill for medium heat and lightly oil the grate.
- Cook patties on the preheated grill until burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-well burgers. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Place 1 burger into each of the buns; top burger with a pancetta slice.
Nutrition Facts : Calories 445 calories, Carbohydrate 31 g, Cholesterol 102.9 mg, Fat 23 g, Fiber 1.7 g, Protein 26.2 g, SaturatedFat 8.3 g, Sodium 781.3 mg, Sugar 0.9 g
MUSHROOM BEEF BURGERS
Simple yet flavorful mushroom and beef burgers that can be made on an indoor grill pan. The most natural beef you can find is best.
Provided by Juanita S
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Remove ground beef from the refrigerator; let stand at room temperature for 20 minutes.
- Mix mushrooms, onion, garlic, Italian seasoning, salt, and pepper together in a large bowl. Mix in beef. Form beef mixture into 1/2-inch-thick patties.
- Grease an indoor grill pan with cooking spray. Cook patties in batches until browned and no longer pink in the center, about 10 minutes per side.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 2.8 g, Cholesterol 68.8 mg, Fat 13.5 g, Fiber 0.7 g, Protein 20.1 g, SaturatedFat 5.2 g, Sodium 358.2 mg, Sugar 1.1 g
BURGUNDY BURGERS
Make and share this Burgundy Burgers recipe from Food.com.
Provided by Mysterygirl
Categories Meat
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the ingredients together.
- Shape mixture into 6 patties, each about 3/4-inch thick.
- Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes.
- Nice served on toasted buns with a favorite topping.
Nutrition Facts : Calories 778.8, Fat 80.5, SaturatedFat 33.4, Cholesterol 112.4, Sodium 57.6, Carbohydrate 1.6, Fiber 0.1, Sugar 0.6, Protein 9.4
BURGUNDY BURGERS!
Adult food! A twist on the grilled burger; very elegant and tasty for guests. Serve with mushrooms sauteed and cooked in a little of the wine. Enjoy!
Provided by Caroline Cooks
Categories Meat
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients together.
- Shape mixture into 4-6 patties, each about 1" thick.
- Grill 4" from heat, turning once, to the desired doneness, about 8-10 minutes.
- (Do not mash burgers; all meat juice will run out and burgers will be dry.)
- Served on toasted buns with Provolone cheese slices and sauteed mushrooms.
Nutrition Facts : Calories 452.6, Fat 34, SaturatedFat 13.1, Cholesterol 120.8, Sodium 156, Carbohydrate 2.5, Fiber 0.2, Sugar 0.9, Protein 29.3
BURGUNDY BURGERS
Steps:
- 1. In a large bowl, mix all the ingredients together. Shape mixture into 6 patties, each about 3/4-inch thick.
- 2. Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes.
- 3. Serve on toasted bun with favorite toppings.
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- 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.
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- Open bottle of red wine, measure 1 cup, set aside. Start drinking what remains in the bottle. (All said with sarcasm... or is it?)
- Divide ground beef into 4 equal parts and form hamburger patties, make sure to read my "tips for a better burger). Stack into a tower (separated by wax paper) or put on a plate in a single layer and put into the freezer. Freezing will congeal the beef together and give you less probability of patty breakage (sounds official, huh?).
- In a medium skillet, melt 1 tablespoon butter. Add sliced shiitake mushrooms, burgundy wine, beef broth and thyme. Coat mushrooms well in sauce and simmer until all liquids are absorbed or evaporated. Remove from heat and set aside. If at any point mushrooms get too dry, add a small amount of wine and put on a stove burner over low heat to re-moisten.
- Remove hamburger patties from the freezer and season with salt and pepper. Do not over season with salt. It can dry up the natural juices resulting in dry patties.
BURGUNDY MUSHROOM SAUCE OVER BEEF - THE DINNER-MOM
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RECIPES > BARBEQUE > HOW TO MAKE BURGUNDY BURGERS
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