Sirloin Bourguignonne Burgers, Greens, Tarragon Vinaigrette Recipe - Cooking Index
Sirloin Bourguignonne Burgers, Greens, Tarragon Vinaigrette Recipe - Cooking Index
| 1 1/3 lbs | 605g / 21oz | Ground sirloin |
| 1/2 cup | 118ml | Red burgundy wine |
| 3 tablespoons | 45ml | Chopped fresh thyme leaves |
| 1 tablespoon | 15ml | Shallot - finely chopped (large) |
| 1 tablespoon | 15ml | Steak seasoning blend |
| = (such as McCormick, or use salt and | ||
| Black pepper, to taste) | ||
| Extra-virgin olive oil - for drizzling | ||
| 4 | Crusty kaiser rolls - split, toasted | |
| 1/2 lb | 227g / 8oz | Mousse style pate - (abt a 1" slice) |
| = (pates are available near specialty | ||
| Cheeses in large markets) | ||
| 8 | Cornichon pickles or baby gherkins - thinly sliced | |
| Lengthwise | ||
| 8 | Red leaf lettuce | |
| Grainy mustard or Dijon style mustard - to spread on buns | ||
| Portobello Mushroom 'Fries' - (see recipe) | ||
| Salad | ||
| 1 | Bag mixed baby greens - (abt 6 cups) | |
| 4 | Scallions - thinly sliced on | |
| An angle | ||
| 3 tablespoons | 45ml | Chopped fresh tarragon leaves |
| 1 teaspoon | 5ml | Grain or Dijon style mustard - (rounded) |
| 1 tablespoon | 15ml | White wine vinegar |
| 1/4 cup | 59ml | Extra-virgin olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Preheat grill pan or grill to medium-high heat. If using a charcoal grill, prepare coals.
Combine ground sirloin with wine, thyme, shallot, steak seasoning or salt and pepper. Form meat into 4 large patties, 1- to 1 1/2-inch thick. Drizzle patties with extra-virgin olive oil to keep them from sticking to grill or grill pan. Cook patties 5 minutes on each side for medium-rare, 8 minutes on each side for medium-well.
Toast rolls under hot broiler or in toaster oven. Spread mousse pate on the bun bottom. Top with burger, cornichons and red leaf lettuce. Spread bun tops with grainy mustard and set into place.
Place greens and scallions in a medium bowl. Whisk tarragon, mustard and vinegar together and add oil in a slow stream. Pour dressing on greens and toss with tongs. Season salad with salt and pepper, to taste.
Serve burgers with greens and Portobello Mushroom 'Fries'.
This recipe yields 4 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D38) - from the TV FOOD NETWORK
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