Boeuf Bourguignon Burgers

• 1 1/2 lbs ground chuck
• 1/2 cup red Burgundy wine
• 2 tablespoons fresh thyme, finely chopped
• 1 shallot, finely chopped
• kosher salt
• pepper
• extra virgin olive oil, for drizzling
• 4 brioche rolls, split and toasted
• 1/4 lb mousse-style pate, 1/2-inch slice, cut in 4 equal portions
• 4 leaves red-leaf lettuce
• grainy mustard or Dijon mustard
• 4 cornichon pickles or 4 baby gherkins, thinly sliced lengthwise

1. Heat a griddle or large cast-iron skillet over med-high heat.
2. In a large bowl, combine the beef, wine, thyme, and shallot; season with salt and pepper and mix thoroughly.
3. Score the mixture into 4 equal portions and form them into large patties slightly thinner at the center than at the edges for even cooking and to ensure a flat surface.
4. Drizzle the patties with oil.
5. Cook the burgers 10 minutes, flipping once, for medium.
6. Place the burgers on the roll bottoms; top with pate and lettuce.
7. Spread mustard on the roll tops and scatter the sliced cornichons over the mustard.
8. Set the roll tops in place.

ground chuck, red burgundy wine, fresh thyme, shallot, kosher salt, pepper, extra virgin olive oil, rolls, moussestyle pate, grainy mustard, cornichon pickles

Taken from www.food.com/recipe/boeuf-bourguignon-burgers-512310 (may not work)