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“In ‘The Book of Burger’ by Rachael Ray”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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