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Lunch / Dinner

Beef Bourguignonne Burgers

Beef bourguignonne [boor-gee- NYON] is a dish from the Burgundy region of France where a tough cut of beef is braised in red wine with mushrooms and onions.

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For the sauce, cook bacon in a sauté pan over medium heat until crisp; transfer to a paper-towel-lined plate. Increase heat to high.

Sauté mushrooms in drippings until brown and moisture evaporates, 4–5 minutes; transfer to a bowl. Sauté onion in same pan in oil until brown and moisture evaporates, 2 minutes. Return mushrooms and bacon to pan. Stir in tomato paste and garlic; cook until paste begins to caramelize, about 1 minute.

Deglaze pan with wine, scraping up browned bits; bring to a simmer, cover, and reduce heat to low. Simmer sauce, stirring occasionally, until mushrooms and onions are tender, 20 minutes.

Off heat, stir in lemon juice, thyme, and zest, and season with salt and pepper.

Preheat grill to medium-high. Brush grill grate with oil.

For the burgers, divide ground chuck into 4 portions, shape into ½-inch-thick patties, season with salt and pepper, and coat with nonstick spray.

Grill burgers, covered, to well done, 4 minutes per side. Remove burgers from grill, tent with foil, and let rest 5 minutes.

Place each burger on a bottom bun; top with mashed potatoes, sauce, parsley, and top bun.

Sauté the mushrooms until dry to eliminate excess moisture, that way the sauce won’t be watered down.

Sauté the mushrooms until dry to eliminate excess moisture, that way the sauce won’t be watered down.

Nutritional Facts

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