Gourmet Burger in Bordelaise Sauce | Steakhouse Burger Night at Home

If you love a good steakhouse dinner, this burger is for you.

Juicy 80/20 beef, smoky gouda melted right over the top, roasted garlic Dijon mayo on a toasted bun, and that glossy red wine Bordelaise poured onto the plate so every bite gets dragged through it. It’s rich, savory, and feels like something you’d order out for a special night… but you can absolutely make it at home.

I first had a burger like this in Seattle and I have not stopped thinking about it since. This is my recreate, and it’s one of those dinners that makes everyone at the table go quiet for a second.

Let’s make it.

Comment BURGER and I’ll send you a printable link

Full detailed blog post here: https://thesaltycooker.com/gourmet-burger-in-bordelaise-sauce-date-night-worthy/

INGREDIENTS

Roasted Garlic Dijon Mayo
½ cup mayo
1 tbsp roasted garlic or roasted garlic jam
1 tsp Dijon mustard
¼ tsp dried thyme leaves

Bordelaise Sauce
¾ cup red wine
2 cups beef broth
2 tsp Worcestershire sauce
Salt and pepper to taste
3 shallots, sliced
2 tbsp butter
2 tsp cornstarch + ¼ cup water

Burger
2 lbs ground beef (80/20)
1 tsp mushroom powder
½ tsp salt
½ tsp black pepper
4 hamburger buns
8 slices smoked gouda cheese

INSTRUCTIONS

Roasted Garlic Dijon Mayo
Add mayo, roasted garlic, Dijon, and thyme to a bowl. Mix until smooth and set aside.

Bordelaise Sauce
In a saucepan over low heat, melt butter and add sliced shallots. Cook slowly for about 20 minutes until golden and deeply caramelized.
Pour in red wine and let it reduce for about 10 minutes.
Add beef broth, Worcestershire, salt, and pepper. Simmer another 10 minutes until slightly reduced.
Mix cornstarch with water, pour into the sauce, and stir until thickened.
Cook about 10 more minutes, then strain out the shallots for a smooth, glossy sauce.

Burger
Divide beef into 4 thick patties. Sprinkle mushroom powder on one side, then season both sides with salt and pepper.
Heat a large skillet over medium heat and cook burgers to your preferred doneness without pressing them down.
Top each patty with smoked gouda and let it melt.

Assemble
Spread roasted garlic Dijon mayo on both sides of each bun.
Place burger on bun.
Spoon or pour Bordelaise sauce onto the plate.
Slice burger in half and set into the sauce. Serve immediately.

If you make this, let me know in the comments. And if you love steakhouse-style dinners at home, make sure you’re subscribed.