This burger combines a classic American patty with French bistro elegance—topped with smoked gouda and finished in a silky Bordelaise sauce made from dry red wine, beef broth, and caramelized shallots. It transforms the burger into fine-dining comfort food.
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In a small bowl, combine mayonnaise, roasted garlic onion jam, and dried thyme. Mix well and set aside.
To make the Bordelaise sauce, melt butter in a small pot over medium heat. Add the sliced shallots and sauté until softened.
Pour in the red wine, bring to a simmer, and cook until the liquid has reduced by about half.
Add the beef broth, bring back to a simmer, and cook until the sauce has thickened slightly, about 10-15 minutes.
Strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract all the liquid. Discard the solids.
Season the ground beef patties on both sides with salt, pepper, and shiitake mushroom powder.
Cook the patties in a hot skillet to your desired doneness.
In the last minute of cooking, top each patty with two slices of smoked gouda cheese and allow it to melt.
To assemble, spread the prepared burger sauce on the top and bottom burger buns.
Place the cheeseburger patty on the bottom bun and cover with the top bun.
Cut the burger in half and place it in a shallow dish.
Pour the warm Bordelaise sauce around the burger halves. Garnish with fresh parsley and serve immediately.
Store leftover Bordelaise sauce in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over low heat. Burger patties can be formed and frozen for up to 1 month; thaw before cooking.
Bordelaise is a classic French sauce made with red wine, beef broth, and shallots. It's rich, glossy, and pairs perfectly with beef.
Yes. Prepare it up to 2 days ahead and refrigerate. Reheat gently on the stovetop before serving.
Medium doneness (160°F internal temp) is ideal to keep the patty juicy while ensuring food safety. Use a meat thermometer to check.
Yes. Gruyère, aged cheddar, or Swiss cheese work well. Use any cheese that melts smoothly and pairs with red wine reduction.
A medium-bodied dry red wine like Bordeaux, Pinot Noir, or Côtes du Rhône works best. Avoid overly tannic wines.
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