RECIPES: Recipe Details

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 Thank you, Nancy. This recipe was inspired by the classic dish, Beef Wellington, and a long-ago trip to France.


6 tablespoons butter, divided
3/4 cup minced shallots, divided
2 pounds ground chuck
1 egg, lightly beaten
1/2 teaspoon chopped fresh thyme, divided
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1 pound button mushrooms, stems trimmed, finely minced
1/4 cup Sutter Home Chenin Blanc
1/3 cup heavy cream
1/2 cup mayonnaise
5 tablespoons fig preserves
3 tablespoons Dijon mustard
Vegetable oil for grill
6 large round croissants, split
1 1/8-inch thick sliced prepared duck liver pate (from the deli counter), trimmed to fit patties
2/3 cup thinly sliced cornichons


Preheat a gas grill to medium-high. To make the patties, combine 2 tablespoons of butter and 1/2 cup shallots in a 10-inch nonstick fire-proog skillet, and place on the grill rack. Saute the shallots until translucent and soft, about 5 minutes. Transer the shallots to a large mixing bowl, and add the ground chuck, egg, 1/4 teaspoon thyme, salt, and pepper. Handling the meat as little as possible to avoid compacting it, mix well until thoroughly combined. Divide the mixture into 6 equal portions and form the portions into patties to fit the croissants. Cover with waxed paper and set aside until ready to grill. To prepare the mushroom topping, melt 4 tablespoons butter in the skillet. Add 1/4 cup shallots nad 1/4 teaspoon thyme and saute until shallots are translucent and soft, about 5 minutes. Add the minced mushrooms and cook until brown and tender, and most of the liquid the mushrooms give off is evaporated, aobut 5 minutes. Add the wine and heavy cream, reduce heat to medium, and cook until thickened, 4-5 minutes. Transfer to a small bowl, and set aside until ready to use. To prepare the mustard fig spread, place mayonnaise, fig preserves, and mustard in a small bowl and stir until thoroughly combined. Cover and set aside until ready to use. Brush the grill rack with vegetable oil and increase the grill heat to medium-high. Place the patties on the rack and grill until browned on the bottoms, approximately 4-5 minutes. Turn the patties over and continue to grill until desired doneness, approximately 4-5 minutes longer. Remove from grill and set aside. Place the croissants on the grill, cut side down, and toast very lightly, approximately 1 minute. To assemble the burgers, place a patty on each croissant bottom. Top each patty with a slice of pate. Divide the mushroom topping evenly over burgers, and top with 2 tablespoons slice cornichons. Spread the mustard fig spread generously over the cut side of the top half of the croissants. Add the croissant tops and serve. Makes 6 burgers.


Bon appetit!