Sirloin Bourguignonne Burgers and Mixed Greens with Tarragon Vinaigrette

Directions

Preheat grill pan or grill to medium high heat. If using a charcoal grill, prepare coals. Combine ground sirloin with wine, thyme, shallot, steak seasoning or salt and pepper. Form meat into 4 large patties, 1 to 1 1/2-inch thick. Drizzle patties with extra-virgin olive oil to keep them from sticking to grill or grill pan. Cook patties 5 minutes on each side for medium rare, 8 minutes on each side for medium well. Toast rolls under hot broiler or in toaster oven. Spread mousse pate on the bun bottom. Top with burger, cornichons and red leaf lettuce. Spread bun tops with grainy mustard and set into place. Place greens and scallions in a medium bowl. Whisk tarragon, mustard and vinegar together and add oil in a slow stream. Pour dressing on greens and toss with tongs. Season salad with salt and pepper, to taste. Serve burgers with greens and Portobello Mushroom "Fries".

Ingredients

• 1 1/3 pounds ground sirloin
• 1/2 cup red burgundy wine
• 3 tablespoons fresh thyme leaves, chopped
• 1 large shallot, finely chopped
• 1 tablespoon steak seasoning blend, such as McCormick, or salt and black pepper, to taste
• Extra-virgin olive oil, for drizzling
• 4 crusty kaiser rolls, split and toasted
• 1/2 pound mousse style pate, about a 1-inch slice -- pates are available near specialty cheeses in large markets
• 8 cornichon pickles or baby gherkins, thinly sliced lengthwise
• 8 pieces red leaf lettuce
• Grainy mustard or Dijon style mustard, to spread on buns
• Salad:
• 1 sack mixed baby greens, about 6 cups
• 4 scallions, thinly sliced on an angle
• 3 tablespoons chopped fresh tarragon leaves
• 1 rounded teaspoon grain or Dijon style mustard
• 1 tablespoon white wine vinegar, 3 splashes
• 1/4 cup extra-virgin olive oil, eyeball it
• Salt and pepper

Parsed from recipe text (no separate ingredient records).