Les Halle #2 Beef Bourguignon Burger With Comte, Mousse De Pate, Leeks Vinaigrette And Cornichon

Ingredients

• INGREDIENTS
• Burger
• 2 Tablespoon. butter
• 8 Ounces sliced Baby Bella mushrooms, trimmed and chopped
• 1 Tablespoon. minced thyme
• 2 medium shallots, diced
• Salt and pepper
• 3/4-Cup beef stock
• 2 Pounds. Pounds ground beef (80% lean)
• 4 slices bacon, cooked and diced
• 1/2 Cup Sutter Home Zinfandel
• 2 tablespoons finely chopped flat-leaf parsley
• 2 Teaspoon. Worcestershire sauce
• Kosher salt and pepper
• Leeks Vinaigrette
• 2 medium leeks, trimmed of dark green end and sliced lengthwise into 1/4Ó ribbons
• 1/3-Cup olive oil
• 3 Tablespoon. Champagne vinegar
• 1-1/2 Tablespoon. capers, chopped
• 1/2 Teaspoon. minced fresh thyme
• 1 Teaspoon. Dijon mustard
• 1 Teaspoon. whole grain mustard
• few pinches of sugar
• juice of 1/2 lemon
• pinch salt
• 12 Ounces shredded Comte cheese (substitute Gruyere or other Swiss-style cheese)
• Prepared mousse-style pate’ (found in deli section of better grocers Đ typically packaged 4 Ounces), cut into six slices
• 6 leaves butter lettuce
• 6 brioche buns
• Cornichons

Instructions

• Pre-heat a gas grill to medium-high.
• In a medium skillet, melt butter over medium-high heat. Add mushrooms and thyme, and cook, stirring, until the mushrooms have released liquid, about 10 minutes. Add the shallots and cook, stirring, until lightly browned, about 2 minutes. Add stock and cook until absorbed stirring occasionally, about 10 minutes. Add salt and pepper to taste.
• Meanwhile, rinse leeks thoroughly and cover with about 1Ó salted water in a large covered skillet. Cook over medium-high heat until tender, about 15-20 minutes. In a medium bowl, whisk next nine ingredients together until emulsified. Add leeks and combine. Reserve. (These can be made the day before and refrigerated. Bring to room temperature prior to using.)
• In a large bowl, mix together the beef, cooked bacon, wine, parsley, and Worcestershire and blend well. Fold in the mushroom/shallot mixture. Form into 6 patties. (Make them slightly thinner in the middle for even cooking.) Salt and pepper both sides.
• Brush the grill with vegetable oil. Place patties on the grill rack and cook for 4 or 5 minutes on each side for medium. During last 2 minutes of cooking, evenly top patties with cheese and tent with foil to help with melting. Place opened burger buns, cut side down, on the edges of the grill to lightly toast.
• Assemble: Top each toasted bottom with a lettuce leaf, followed by slice of mousse de pate, cooked burger patty, top with leeks vinaigrette and bun top. Garnish each burger with pick holding a few skewered cornichons.
• Serves 6.