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The Ooh-la-la Burger

Summer 2011
201104020.jpg
food and drink

BY: Julia Aitken

Onions cooked in red wine, plus sautéed mushrooms and fresh tarragon give these French-inspired burgers a certain je ne sais quoi. Use medium ground beef for a super succulent burger.

RED-WINE CARAMELIZED ONIONS
1 tbsp (15 mL) olive oil
1 sweet onion, thinly sliced
¼ tsp (1 mL) each kosher salt and black pepper
¼ cup (60 mL) red wine
1 tbsp (15 mL) packed brown sugar


SAUTÉED MUSHROOMS
2 tbsp (30 mL) olive oil
8 oz (250 g) button mushrooms, thinly sliced
¼ tsp (1 mL) each kosher salt and black pepper
1 clove garlic, minced
½ tsp (2 mL) finely chopped fresh thyme


BURGERS
1½ lbs (750 g) medium ground beef

¼ cup (60 mL) finely chopped shallot

3 tbsp (45 mL) finely chopped fresh tarragon

2 tbsp (30 mL) grainy Dijon mustard

2 cloves garlic, minced

½ tsp (2 mL) each kosher salt and black pepper

4 oz (125 g) brie cheese, thinly sliced

8 slices French bread (not baguette)

Grainy Dijon mustard to taste

2 cups (500 mL) lightly packed washed and dried mâche (lamb’s lettuce)

1 In a large saucepan, heat oil over medium heat. Add onion, salt and pepper and cook, stirring occasionally, for 5 to 7 minutes or until onion starts to soften. Add red wine and sugar. Bring to a boil, then bubble, stirring occasionally, for 2 to 3 minutes or until wine has almost completely evaporated.

2 Reduce heat to medium-low. Cover and cook, stirring occasionally, for about 40 minutes or until onion is very soft and slightly sticky, reducing heat if onion starts to stick to saucepan. Remove from heat and let cool to room temperature.

3 In a medium skillet, heat oil over medium-high heat. Add mushrooms, salt and pepper. Cook, stirring often, for 8 to 10 minutes or until mushrooms are tender and golden brown. Stir in garlic and thyme. Cook, stirring, for 30 seconds or until fragrant. Remove from heat and let cool to room temperature.

4 In a large bowl, combine ground beef, shallot, tarragon, mustard, garlic, salt and pepper, mixing gently but thoroughly. Form beef mixture into 4 even-size patties about ¾ inch (2cm) thick. With the heel of your hand, make an indentation in centre of each patty (this helps burgers cook more evenly).

5 Preheat barbecue to medium. Cook patties on well-oiled grill for 8 to 10 minutes, turning once, until a meat thermometer inserted horizontally in centre of burgers registers 160°F (70°C). Just before burgers are ready, top each burger with one-quarter of brie cheese. Add bread slices to grill and toast on 1 side until golden.

6 Arrange 4 slices bread toasted-side down and spread with Dijon mustard. Top with mâche, dividing evenly. Add a burger to each slice, along with caramelized onions and sautéed mushrooms. Top with remaining bread slices.

Makes 4 burgers

What to Serve

LCBO#:19444
$22.95  
201104020.jpg
food and drink

The Ooh-la-la Burger

Summer 2011

BY: Julia Aitken

Onions cooked in red wine, plus sautéed mushrooms and fresh tarragon give these French-inspired burgers a certain je ne sais quoi. Use medium ground beef for a super succulent burger.

RED-WINE CARAMELIZED ONIONS
1 tbsp (15 mL) olive oil
1 sweet onion, thinly sliced
¼ tsp (1 mL) each kosher salt and black pepper
¼ cup (60 mL) red wine
1 tbsp (15 mL) packed brown sugar


SAUTÉED MUSHROOMS
2 tbsp (30 mL) olive oil
8 oz (250 g) button mushrooms, thinly sliced
¼ tsp (1 mL) each kosher salt and black pepper
1 clove garlic, minced
½ tsp (2 mL) finely chopped fresh thyme


BURGERS
1½ lbs (750 g) medium ground beef

¼ cup (60 mL) finely chopped shallot

3 tbsp (45 mL) finely chopped fresh tarragon

2 tbsp (30 mL) grainy Dijon mustard

2 cloves garlic, minced

½ tsp (2 mL) each kosher salt and black pepper

4 oz (125 g) brie cheese, thinly sliced

8 slices French bread (not baguette)

Grainy Dijon mustard to taste

2 cups (500 mL) lightly packed washed and dried mâche (lamb’s lettuce)

1 In a large saucepan, heat oil over medium heat. Add onion, salt and pepper and cook, stirring occasionally, for 5 to 7 minutes or until onion starts to soften. Add red wine and sugar. Bring to a boil, then bubble, stirring occasionally, for 2 to 3 minutes or until wine has almost completely evaporated.

2 Reduce heat to medium-low. Cover and cook, stirring occasionally, for about 40 minutes or until onion is very soft and slightly sticky, reducing heat if onion starts to stick to saucepan. Remove from heat and let cool to room temperature.

3 In a medium skillet, heat oil over medium-high heat. Add mushrooms, salt and pepper. Cook, stirring often, for 8 to 10 minutes or until mushrooms are tender and golden brown. Stir in garlic and thyme. Cook, stirring, for 30 seconds or until fragrant. Remove from heat and let cool to room temperature.

4 In a large bowl, combine ground beef, shallot, tarragon, mustard, garlic, salt and pepper, mixing gently but thoroughly. Form beef mixture into 4 even-size patties about ¾ inch (2cm) thick. With the heel of your hand, make an indentation in centre of each patty (this helps burgers cook more evenly).

5 Preheat barbecue to medium. Cook patties on well-oiled grill for 8 to 10 minutes, turning once, until a meat thermometer inserted horizontally in centre of burgers registers 160°F (70°C). Just before burgers are ready, top each burger with one-quarter of brie cheese. Add bread slices to grill and toast on 1 side until golden.

6 Arrange 4 slices bread toasted-side down and spread with Dijon mustard. Top with mâche, dividing evenly. Add a burger to each slice, along with caramelized onions and sautéed mushrooms. Top with remaining bread slices.

Makes 4 burgers

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