Yes, you read that right. A Boeuf Bourguignon Burger that is gluten free and dairy free. Julia Child would have a fit I’m sure. It’s fast and there’s no butter involved. And if I mentioned you could do this same recipe with black beans, vegetable stock and no bacon for a vegetarian / vegan version, well she wouldn’t even show up for dinner. Don’t get me wrong, I adore Julia Child. What she did for the food world is huge. I wouldn’t be doing what I’m doing now if it wasn’t for her great contributions. Her recipes are a zen experience that one takes time to cook.
But my life these days is fast paced and I can use some great tasting gluten free and dairy free foods that I don’t have to cook for hours. There are many dishes I do spend extra time cooking, but I think you need to have both in your back pocket. So for the real Boeuf Bourguignon please see Julia Child’s Mastering the Art of French Cooking. It’s delightful. If adapting the original recipe to gluten free and dairy free take out the butter and substitute arrowroot or cornstarch for the flour. For my quick version, check out this recipe.
Julia also suggests serving her dish with boiled potatoes and I thought that sounded great. I happened to have on hand Organic Buttercream Potatoes. They had a golden skin and buttery yellow flesh and were very sweet. They were so sweet and creamy that they would be better as mashed potatoes so I would recommend regular potatoes. I however LOVE the idea of buttercream potatoes with no butter or cream in them! I’ll be using them on Thanksgiving. But for now, Boeuf Bourguignon Burger!
2.5 pounds Ground Beef -I like the 80 or 85% (you need some fat for flavor)
1 organic onion- grated
8oz mushrooms- sliced
1 carrot grated on microplane
2 cloves garlic grated on microplane
1 tsp ground bay leaf
1 tsp parsley
1 tsp thyme
1 organic egg
1/4 – 1/2 cup arrowroot
1 cup beef stock
2 tsp tomato paste
5 slices bacon cut into bite size
1/2 cup red wine
Sea Salt and pepper
arrowroot slurry- 1 tsp arrowroot mixed with 2 tsp Cold water
Grate the onion into a large bowl. To grate the carrot and garlic I used my micro plane to get a really fine pulp so it would blend in with all of the flavor but no large pieces in your burger. Mix in the egg, bay leaf, salt and pepper. To this add your ground beef. Try not to over mix the meat. Now add in the arrowroot to help hold the burger together.
I cooked my burgers in a grill pan but a regular fry pan will work. Just a warning that the tomato paste will start to caramelize and your burgers can burn if cook them on too high a heat. These burgers also would not be good candidates for a regular grill.
As your burgers are cooking you can work on the sauce to top off the burgers. In a pan cook the bacon pieces until the fat is rendered and the bacon crispy but not burnt. Remove the bacon and saute the mushrooms until brown. Now add in the wine and scrape the bits of flavor on the bottom of the pan. If you are using a non-stick pan this won’t happen.
Add in the beef stock, thyme, bacon, and salt and pepper to taste and bring to a low boil. Now stir in your arrowroot slurry and stir continuously and turn off the heat. The sauce should thicken fast.
Of course if you’re serving the boiled potatoes with this dish you would have them on the stove cooking at the same time as all of this is fun.
I hope you get a chance to try this dish and let me know what you think.