Sirloin Bourguignonne Burgers And Mixed Greens With Tarragon Vinaigrette
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
42
Spice
54
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
600 g
Ground Sirloin1 cup
Wine (red burgundy)3 tbsps
Thyme Leaves (fresh, chopped)1 large
Shallot (finely chopped)1
SaltDirections:
1
Preheat grill pan or grill to medium high heat
2
If using a charcoal grill, prepare coals
3
Combine ground sirloin with wine, thyme, shallot, steak seasoning or salt and pepper
4
Form meat into 4 large patties, 1 to 1 1/2-inch thick
5
Drizzle patties with extra-virgin olive oil to keep them from sticking to grill or grill pan
6
Cook patties 5 minutes on each side for medium rare, 8 minutes on each side for medium well
7
Toast rolls under hot broiler or in toaster oven
8
Spread mousse pate on the bun bottom
9
Top with burger, cornichons and red leaf lettuce
10
Spread bun tops with grainy mustard and set into place
11
Place greens and scallions in a medium bowl
12
Whisk tarragon, mustard and vinegar together and add oil in a slow stream
13
Pour dressing on greens and toss with tongs
14
Season salad with salt and pepper, to taste
15
Serve burgers with greens and Portobello Mushroom "Fries"
16
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
17
Scrape the gills off the underside of portobello mushroom caps with a spoon
18
Brush caps gently with a damp cloth to clean them
19
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
20
Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender
21
Remove from heat and cool 5 minutes
22
Slice grilled caps into 1/2-inch strips
23
Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese
24
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
25
"Fries" will brown in 2 or 3 minutes on each side
26
Yield: 4 servings Prep time: 10 minutes Cook time: 15 minutes Ease of Preparation: easy