Food Network
Home> Recipes> Seasonal>
Sirloin Bourguignonne Burgers and Mixed Greens with Tarragon Vinaigrette Recipe

Sirloin Bourguignonne Burgers and Mixed Greens with Tarragon Vinaigrette

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (15)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 15

Showing 1-10 of 15

Sort by:

Newest

  • on July 07, 2012

    Flag

    I thought these burgers were very original and flavorful. When I added the wine I thought it looked like a lot, but it was just right. I'm not a huge fan of thyme, so next time I make this will probably use less, but the flavors went great together. I was going to try pate but couldn't find it at the store, but I don't think I missed anything!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 12, 2008

    Flag

    I only used the recipe for the actual burger part (no pate or garnishes and it came out so well. This was my first time ever making a burger and, wow, was I surprised. I was a little uneasy about the amount of red wine since it looked like it could overpower the meat when I was mixing it (it turned a little purple, but it complimented the meat perfectly. My boyfriend raved that it was the best meal he has ever had! Next time I will make 6 burgers instead of 4--it was so big, I struggled to eat half.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 21, 2007

    Flag

    I made this entire menu and it was fantastic. The burger had a lot of flavor. I was going to grill them on the gas grill outside but ran out of gas during the warm-up so I ended up cooking them stove-top in a cast iron pan. Still delicious. I used a little less wine (per some reviews and did not buy the pate as I didn't think the kids would eat it. Other than that, I made them to the recipe directions. Very easy. It's a KEEPER with our family. Great Job Rachael.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 21, 2006

    Flag

    I make this without the pate (just the wine and spices, and it is DELICIOUS! Makes your burgers taste gourmet while requiring less than 2 minutes of prep work. I also use a lot less wine than in the recipe - I pretty much just use the recipe for the ingredients, and then add a dash of this and a dash of that. Comes out great every time!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 09, 2006

    Flag

    Made these tonight on the grill and really enjoyed them... easy to make and VERY juicy! You can really taste the burgundy. Very original for a burger.

    We did not eat them with the pate, but added provolone cheese and dijon mustard. Yum.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 06, 2006

    Flag

    OMG!! These were sooooooo good!! I had one leftover and had it for breakfast! I can't believe how great these came out and they were so easy to make. The only problem I had was pate is not sold in my area. I live on Louisiana's southeast coast (actually on a barrier island, so I substituted crab dip (that I got at the supermarket for the pate. Worked great!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 09, 2006

    Flag

    I WAS HESITANT TO PUT WINE IN MY BURGERS,HOWEVER IT REALY OPENED UP THE FLAVOR OF THE BEEF, AND EVEYTHING JUST KIND OF CAME TOGETHER. EXCELLENT FOR ENTERTAINING AND THE MUSHROOM FRIES WERE AWSOME. THANK YOU RACHEL RAY.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 10, 2005

    Flag

    Could not figure out how all tastes would work. But it was great. Got to figure out how to get all those fresh thyme leaves off the stems!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 09, 2005

    Flag

    My husband and I were wondering if the recipe should say teaspoon instead of tablespoon for the thyme - it was way too overwhelming. We're going to try it without thyme next time.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 29, 2005

    Flag

    Excellent Meal!!! Gourmet!!!!! I used 3 different substitutions for the mousse pate for my guests to choose from: Basil Pesto, Mushroom Pate, & Olive Tapenade. I made this entire meal; Burgers, the salad with the
    Tarragon Vinaigarette, & the Porto FF. The entire menu is a keeper!!!!! Thank you.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.