RECIPES: Recipe Details

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Napa’s Own Boeuf Bourguignon Burgers

Packed with rich flavors, Napa’s Own Boeuf Bourguignon Burgers are my spin on the classic Burgundy Beef. I hope you will enjoy them as much as I had fun creating them.

Ingredients 

For the Dijon Mayonnaise:
1/2 cup prepared mayonnaise
2 tablespoons Grey Poupon® Dijon Mustard
For the Burger Topping: 1
tablespoon olive oil
1 tablespoon unsalted butter
1 onion, thinly sliced
Kosher salt, to taste
6 -8 small button mushrooms, sliced
Sutter Home California Zinfandel, just enough to deglaze the pan Fresh thyme to taste
For the patties:
2 tablespoons olive oil
1 large sweet onion, finely minced
1 large carrot, finely shredded
6-8 small button mushrooms, finely minced
2-3 cloves garlic, finely minced
2 cups Sutter Home California Zinfandel
1 Large Bay Leaf
2-3 large sprigs fresh Thyme
2 tablespoons unsalted butter
2 pounds ground chuck
Kosher Salt & Ground Black Pepper to taste
Fresh Thyme to taste
Vegetable oil, for brushing the grill rack
6 Kaiser Rolls
6 butter lettuce leaves

Instructions 

Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Dijon Mayonnaise: In a small bowl, mix together the mayonnaise and mustard until well combined. Refrigerate until serving. To make the Burger Topping: Heat a large skillet over medium high heat. Add olive oil and butter. To the pan add the onion and season with salt. Sauté until onions are translucent. Add sliced mushrooms and sauté until mushrooms begin to brown. Stir in enough wine to deglaze the pan. Continue to cook until all the Liquid has evaporated. Season with fresh thyme to taste. Keep warm until serving. To make the patties: Heat a large saucepan on the grill. Add the olive oil, onions and carrot. Sauté until onions are translucent. Add the mushrooms and garlic. Continue to cook until mushrooms begin to brown. Deglaze pan with the Sutter Home Zinfandel. Stir in the bay leaf and thyme sprigs. Reduce heat to medium-low. Continue to cook until most of the liquid has evaporated. Remove and discard bay leaf and sprigs of thyme. Remove from heat and stir in the butter. Cool to room temperature. Place the ground chuck in a large mixing bowl and season to taste with salt, pepper and fresh thyme. Add the cooled onion and mushroom mixture to the bowl. Handling the meat as little as possible to avoid compacting it, mix until just combined. Divide the mixture into 6 equal portions and form the portions into patties to fit the Kaiser rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, place the Kaiser rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers: Place a generous amount of the Dijon Mayonnaise over the cut sides of the rolls. On each roll bottom, place lettuce leaf, a patty and top with an equal portion of the sautéed onion and mushroom slices. Add the roll tops and serve. Makes 6 burgers