Sunday’s Best in the Midwest Pot Roast Bourguignon Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

This burger will take your palette on a trip down memory lane. It’s Sunday, and in the midwest, that means pot roast; the scent of comfort making its way through all of the rooms of the house – a meal that brings the family together. This tradition inspired burger infuses all of the ingredients which make that meal so special. The distinct yet harmonious textures and flavors of this classic meet the hearty satisfaction and recreational delight of a grilled burger. The sweet and savory vegetables that make a pot roast succulent are stacked on a soft, warm, buttery brioche bun, with a juicy grilled burger, complimented by a melody of shallots and mushrooms in a rich and silky, full-bodied red wine sauce. Enjoy this summer interpretation of a winter classic.


12 oz. bacon, divided (6 oz. cut into small 1/4 inch pieces)
4 tablespoons olive oil, divided (plus some for brushing the grill)
4 tablespoons butter, divided
2 cups chopped mushrooms
5 shallots, diced
2 large carrots diced
2 large carrots sliced in 1/4 in. thick/2 in. long vertical slices
3 cloves garlic (pressed through a garlic press)
1/4 cup brandy
1 1/2 cups Cabernet Sauvignon wine, plus 3 tablespoons
1 cup beef broth
3 tablespoons tomato paste, divided
2 tablespoons heavy cream
2-3 large potatoes, sliced 1/4 inch thick
1 large sweet onion, sliced in thick 1/3 inch rings
2 1/2 lb ground beef 80%/20%
2 1/2 teaspoons salt
6 buttery brioche buns
4 oz. garlic herb cheese spread
1 1/2 cups arugula


Preheat the gas grill to high.

To make the sauce, start by cooking chopped bacon in a large, heavy, fire-proof sauce pan for 5-8 minutes, until just cooked through (not too crispy). Remove bacon pieces and set aside. Discard most of the bacon drippings, leaving behind the bacon bits and just enough grease to coat the pan. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Add the mushrooms to the same pan and sauté for 7-10, or until brown. With a slotted spoon or spatula, remove the mushrooms and set aside. To the same pan, again add 1 tablespoon of olive oil and 1 tablespoon of butter. Stir in the diced shallots and carrots, and saute until shallots are translucent-about 10 minutes. Add the garlic and cook for 2-3 minutes longer. Divide vegetable mixture in half. Remove half of the vegetable mixture and set aside reserving it to mix in with the patties. Remove the pan from the flame and pour the brandy in with the remaining vegetables. Ignite with a long-handle lighter, return to the grill, and let the alcohol cook off for about 1-2 minutes. Stir in the 2 cups of wine and the beef broth, scraping any bacon bits off the bottom and sides of pan. Add 2 tablespoons of tomato paste, parsley, thyme and bay leaf. Allow liquid to reduce, stirring occasionally, for 25-30 minutes, until mixture is smooth and silky. When the wine sauce has reduced and thickened, using a sieve, strain vegetables from the sauce. Return the sauce back to the pan and stir in remaining 2 tablespoons of butter, reserved mushrooms, and cream and let cook for 1-2 more minutes.

To make the garnish, in a medium-sized mixing bowl, toss potato slices, carrot slices, and onion rings with 2 tablespoons olive oil. Brush an open grill space with olive oil. Use tongs to arrange the vegetable slices and bacon strips on the grill. Salt and pepper the vegetables. Grill for about 5-6 minutes per side, or until vegetables are cooked through and bacon is crispy.

To make the patties, with your hands, very gently mix ground chuck, bacon pieces, reserved vegetable mixture, 2 1/2 teaspoons of salt, Worcestershire sauce, 1 tablespoon of tomato paste, and 2 tablespoons of wine and be sure not to over-mix. Form into 6 patties.

Brush the rack with oil. Place the patties on the rack, cover, and cook until done to preference, 5 to 7 minutes on each side for medium. Turn only once. When patties are done, remove them from the heat and let rest for 3-5 minutes before serving. Before assembling the burgers, lightly toast the brioche buns 1-2 minutes.

To assemble, spread equal amounts of garlic/herb cheese spread on the bottom halves of the brioche buns followed by the patties. Spoon a generous 2 spoonfuls of the mushroom wine sauce over the burger. Next, arrange 2-3 potato slices, 2-3 carrot slices, and 2-3 onion rings, followed by small, equal mounds of arugula. Place the top half of the brioche bun on top.