Sirloin Bourguignonne Burgers And Mixed Greens With Tarragon Vinaigrette Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 pound mousse style pate, about a 1-inch slice -- pates are available near specialty cheeses in large markets

1 large shallot, finely chopped

1/2 cup red burgundy wine

Portobello Mushroom "Fries", recipe follows

8 cornichon pickles or baby gherkins, thinly sliced lengthwise

8 pieces red leaf lettuce

1 1/3 pounds ground sirloin

4 crusty kaiser rolls, split and toasted

Salt and pepper

4 scallions, thinly sliced on an angle

3 tablespoons fresh thyme leaves, chopped

1 rounded teaspoon grain or Dijon style mustard

Grainy mustard or Dijon style mustard, to spread on buns

Extra-virgin olive oil, for drizzling

1 tablespoon steak seasoning blend, such as McCormick, or salt and black pepper, to taste

1/4 cup extra-virgin olive oil, eyeball it

1 sack mixed baby greens, about 6 cups

1 tablespoon white wine vinegar, 3 splashes

3 tablespoons chopped fresh tarragon leaves

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