Bourginon Burgers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


1 1/2lb Ground Sirloin
1/2 Cup Red Burgundy Wine
3 Tbsp Fresh Thyme leaves chopped
1 tsp salt
Fresh Ground Pepper to taste
Pam or Oil to Spray Grill
Topping: 1 Large Vidalia Onion thinly sliced
1 lb Baby Bella Mushrooms
2 Tbsp Olive Oil
2 Tbsp Sweet Butter
1 1/2 tsp Balsamic Vinegar
Pate Spread 1/4 lb Braunsweiger or Liverwurst,
1/4 cup mayonnaise
6 Kaiser Rolls Split
6 tsp butter



Preheat the grill (Charcoal or Gas) to Medium High Prepare burgers: Combine 3/4 lb Ground Sirloin 3/4 lb Ground Chuck 1/2 Cup Red Burgundy Wine 3 Tbsp Fresh Thyme leaves chopped 1 tsp salt Fresh Ground Pepper to taste (1 tsp) in a large bowl mixing only enough to combine ingredients. Divide into 6 patties and form to size of Kaiser Rolls. Set Aside Prepare Topping: Preheat large skillet to med high. Melt the 2 Tbsp Sweet butter and Olive oil togther. Thinly slice the Vidalia Onion and slice the Baby Bella Mushrooms. Place al in Skillet when hot. Cook until Onions are carmelized and mushrooms are cooked and liquid has been absorbed. Deglaze with the Balsamic Vinegar. Set Aside Prepare "Pate" Mousse In a medium Bowl Place the Liverwurst or Bransweiger. Mash with a fork and fold in mayonnaise. Place in electric mixer or use hand held and mix on high 1 – 2 minutes until combined and light and fluffy. Set Side Cook the Patties: Brsuh the grill with oil or Spray with Pam Place the Patties on the grill, and grill 3 minutes on one side, turn and grill another 3 or 4 minutes on the other side (Medium rare to medium). Once you have truned the Burgers, butter the split Kaiser rolls and place butter side down on the outside of the grill to toast. Watch carefully to attain perfect light toasting. Build your burgers: Put a generous amount Pate Mousse on the bottom of each roll, then a patty, then a generous amount of the onion and mushroom mixture, then more mousse on the top of the roll. Succulent!