Sirloin Bourguignonne Burgers and Mixed Greens with Tarragon Vinaigrette

Total Time:
22 min
10 min
12 min

4 servings

  • 1 1/3 pounds ground sirloin
  • 1/2 cup red burgundy wine
  • 3 tablespoons fresh thyme leaves, chopped
  • 1 large shallot, finely chopped
  • 1 tablespoon steak seasoning blend, such as McCormick, or salt and black pepper, to taste
  • Extra-virgin olive oil, for drizzling
  • 4 crusty kaiser rolls, split and toasted
  • 1/2 pound mousse style pate, about a 1-inch slice -- pates are available near specialty cheeses in large markets
  • 8 cornichon pickles or baby gherkins, thinly sliced lengthwise
  • 8 pieces red leaf lettuce
  • Grainy mustard or Dijon style mustard, to spread on buns
  • Portobello Mushroom "Fries", recipe follows
  • Salad:
  • 1 sack mixed baby greens, about 6 cups
  • 4 scallions, thinly sliced on an angle
  • 3 tablespoons chopped fresh tarragon leaves
  • 1 rounded teaspoon grain or Dijon style mustard
  • 1 tablespoon white wine vinegar, 3 splashes
  • 1/4 cup extra-virgin olive oil, eyeball it
  • Salt and pepper
  • 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".

  • Yield: 4 servings

  • Prep time: 10 minutes

  • Cook time: 10 to 16 minutes

  • Ease of preparation: easy

  • Portobello Mushroom "Fries":

  • 4 large portobello mushroom caps

  • Extra-virgin olive oil, for drizzling, plus 1/4 cup

  • Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper

  • 2 eggs, beaten

  • 1/4 cup flat-leaf parsley, chopped

  • 1 cup Italian bread crumbs

  • 1/2 cup shredded or grated Parmesan

  • Preheat a grill pan over medium high to high heat.

  • Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak seasoning or salt and black pepper.

  • Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes.

  • Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook "fries" over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. "Fries" will brown in 2 or 3 minutes on each side.

  • Yield: 4 servings

  • Prep time: 10 minutes

  • Cook time: 15 minutes

  • Ease of Preparation: easy

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