Ultimate Beef Bourguignon Burger
This recipe from Alex's video I created a monster... (Beef Bourguignon Burger) offers an adaptation of the classic French dish, beef bourguignon, into a gour
This recipe from Alex's video I created a monster... (Beef Bourguignon Burger) offers an adaptation of the classic French dish, beef bourguignon, into a gourmet burger. The focus is on a rich and intense sauce, obtained through a homemade beef stock and a red wine reduction. The burger is composed of a quality ground beef patty, pickled vegetables, caramelized onion jam, raw mushrooms, crispy bacon, and an artisan bun. The goal is to combine the tenderness of beef bourguignon with the indulgence of a burger.
Time
2 h. 40 min. =
20 min. +
2 h. 20 min.
Utensils
1 knife1 frying pan1 lid1 baking tray1 kettle1 citrus press1 cooking pot
Ingredients for 1 part
- 5 g. sugar
- 0.25 onion
- 3 g. parsley
- 0.25 carrot
- 20 ml. vinegar
- 100 ml. merlot wine
- 2 g. mustard
- 50 ml. porto wine
- 150 g. minced beef steak 20% fat
- 1 burger bun
- 25 g. champignon de paris
- 50 ml. tomato juice from concentrate
- 1 slice of bacon
Steps
- Prepare a homemade beef stock using ground beef, beef bones, carrots, onions, and tomato paste. Pressure cook everything for 2 hours.
- Reduce the red wine with Port wine (two parts red wine to one part Port wine) until a thick mirror sauce is obtained. Flambé the wine to intensify the flavors.
- Mix the wine reduction with the beef stock. The resulting sauce should have an intense beef bourguignon flavor.
- Prepare pickled vegetables by boiling vinegar with water. Dip the carrots in this boiling mixture.
- Make an onion jam by caramelizing them with sugar, then deglaze with white wine.
- Cook the ground beef like a burger patty.
- Cook the bacon until crispy.
- Assemble the burger: spread old-fashioned mustard on the bun, add the ground beef patty, the bourguignon sauce, pickled vegetables, onion jam, raw mushrooms, and crispy bacon.