Boeuf Bourguignon Burger

Boeuf Bourguignon Burger

Boeuf Bourguignon Burger

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!

Ingredients:

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

Directions:

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.

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55 Responses to Boeuf Bourguignon Burger

  1. Katrina (gluten free September 8, 2009 at 12:04 am #

    You are wonderful. Did you know that? I love how you give a veggie version of Boeuf Bourguignon! hahaha

    • Diane September 8, 2009 at 6:59 am #

      Katrina- Thank you. Most people just think I'm crazy. It's really funny when you say it out loud but it made perfect sense to me when I was writing it. Ok, we can call it légumineuse bourguignon. That sounds interesting.

  2. Katrina (gluten free gidget) September 8, 2009 at 4:04 am #

    You are wonderful. Did you know that? I love how you give a veggie version of Boeuf Bourguignon! hahaha

    • Diane September 8, 2009 at 10:59 am #

      Katrina- Thank you. Most people just think I’m crazy. It’s really funny when you say it out loud but it made perfect sense to me when I was writing it. Ok, we can call it légumineuse bourguignon. That sounds interesting.

  3. Linda September 8, 2009 at 10:16 am #

    I thought of Julie & Julia as soon as I read the title. I love this idea. It sounds like something my family would like.

    • Diane September 8, 2009 at 10:35 am #

      Linda- I'm sure they both would have a good laugh at my burger. Let me know if you give it a try.

  4. Linda September 8, 2009 at 2:16 pm #

    I thought of Julie & Julia as soon as I read the title. I love this idea. It sounds like something my family would like.

    • Diane September 8, 2009 at 2:35 pm #

      Linda- I’m sure they both would have a good laugh at my burger. Let me know if you give it a try.

  5. Alta September 8, 2009 at 10:58 am #

    Great idea. I think it would taste lovely!

    • Diane September 13, 2009 at 6:34 pm #

      Alta- Thank you. It was a really easy burger to make if you have a micro plane. If not a food processor will work. Let me know if you give it a try.

  6. Alta September 8, 2009 at 2:58 pm #

    Great idea. I think it would taste lovely!

    • Diane September 13, 2009 at 10:34 pm #

      Alta- Thank you. It was a really easy burger to make if you have a micro plane. If not a food processor will work. Let me know if you give it a try.

  7. Judy September 8, 2009 at 12:55 pm #

    Great blog today—M.I.L.

    • Diane September 13, 2009 at 6:34 pm #

      Judy- Thank you D.I.L.

  8. Judy September 8, 2009 at 4:55 pm #

    Great blog today—M.I.L.

    • Diane September 13, 2009 at 10:34 pm #

      Judy- Thank you D.I.L.

  9. Jessie at Blog Schmo September 9, 2009 at 12:30 pm #

    Duh, you just reminded me that I included butter in a recipe tagged dairy free. Ugh.

    Your meal looks incredible! I've got so many mushrooms right now I will have to try it!

    • Diane September 13, 2009 at 6:37 pm #

      Jessie- You're too funny. I wish butter was dairy free. I miss that sweet taste. Let me know if you give it a try.

  10. Jessie at Blog Schmog September 9, 2009 at 4:30 pm #

    Duh, you just reminded me that I included butter in a recipe tagged dairy free. Ugh.

    Your meal looks incredible! I’ve got so many mushrooms right now I will have to try it!

    • Diane September 13, 2009 at 10:37 pm #

      Jessie- You’re too funny. I wish butter was dairy free. I miss that sweet taste. Let me know if you give it a try.

  11. Linda September 9, 2009 at 6:18 pm #

    We had this for dinner tonight and it was delicious! I left the carrot and tomato paste out of the burgers. I didn't have time to cook bacon which would have been a nice addition, but it was still great without it. Thanks for the recipe!

    • Diane September 13, 2009 at 6:38 pm #

      Linda- Thanks for sharing this. I'm so happy to hear it works in different ways.

  12. Linda September 9, 2009 at 10:18 pm #

    We had this for dinner tonight and it was delicious! I left the carrot and tomato paste out of the burgers. I didn’t have time to cook bacon which would have been a nice addition, but it was still great without it. Thanks for the recipe!

    • Diane September 13, 2009 at 10:38 pm #

      Linda- Thanks for sharing this. I’m so happy to hear it works in different ways.

  13. Nancy September 10, 2009 at 11:32 am #

    You might want to add that the beef stock in the recipe should be organic and gluten free. Most stock that is not, has a wheat protein in it. I found this out the hard way. Take a look at the cans next time you are in the grocery store. Even chicken stock contains wheat unless it's labeled gluten free on the label.

    • Diane September 13, 2009 at 6:43 pm #

      Nancy- Great idea. I will go back and add that info. Why do they feel the need to add wheat to things where it really is not needed. Always check everything you plan on eating that comes in a package. Even if it doesn't have any gluten ingredients listed, it still is good to check with the manufacturer. Thank you for the reminder.

  14. Nancy September 10, 2009 at 3:32 pm #

    You might want to add that the beef stock in the recipe should be organic and gluten free. Most stock that is not, has a wheat protein in it. I found this out the hard way. Take a look at the cans next time you are in the grocery store. Even chicken stock contains wheat unless it’s labeled gluten free on the label.

    • Diane September 13, 2009 at 10:43 pm #

      Nancy- Great idea. I will go back and add that info. Why do they feel the need to add wheat to things where it really is not needed. Always check everything you plan on eating that comes in a package. Even if it doesn’t have any gluten ingredients listed, it still is good to check with the manufacturer. Thank you for the reminder.

  15. Rachel September 10, 2009 at 2:35 pm #

    Oh Diane, I want to reach out and eat that picture. How delicious that must be. I love the sneaking in of carrots, great way to get veggies into little ones!!

    • Diane September 13, 2009 at 6:44 pm #

      Rachel- Thank you. They didn't even realize there were vegetables in there. Now if I can sneak them into a few other dishes we'll be getting somewhere.

  16. Rachel September 10, 2009 at 6:35 pm #

    Oh Diane, I want to reach out and eat that picture. How delicious that must be. I love the sneaking in of carrots, great way to get veggies into little ones!!

    • Diane September 13, 2009 at 10:44 pm #

      Rachel- Thank you. They didn’t even realize there were vegetables in there. Now if I can sneak them into a few other dishes we’ll be getting somewhere.

  17. Brian September 11, 2009 at 5:05 pm #

    What a great way to simplify a classic dish. Thanks for sharing.

    • Diane September 13, 2009 at 7:22 pm #

      Brian- I think it’s fun to twist a classic. I guess that makes me twisted. :-)

  18. Brian September 11, 2009 at 9:05 pm #

    What a great way to simplify a classic dish. Thanks for sharing.

    • Diane September 13, 2009 at 8:22 pm #

      Brian- I think it's fun to twist a classic. I guess that makes me twisted. :-)

  19. michelle September 14, 2009 at 12:53 am #

    Hi Diane

    I would love to try this recipe, it does sound delicious. What I am wondering is you said in the recipe to stir in the arrowroot slurry, but I can't find any mention of slurry, only adding the arrowroot to the meat mixture to help hold it together. Was the slurry omitted…..? Thank you.

    • Diane September 14, 2009 at 2:49 pm #

      Michelle- Sorry for the confusion. Use the arrowroot to make a slurry. To make the slurry combine a teaspoon of arrowroot with twice as much cold water and mix well. If you set this down it will separate so stir it right before adding it to the sauce. When adding the arrowroot to the meat you don’t make a slurry, you just add it in. I hope that helps. If not let me know. I’ll make a note on the recipe. Thanks for asking!!!

  20. michelle September 13, 2009 at 11:53 pm #

    Hi Diane
    I would love to try this recipe, it does sound delicious. What I am wondering is you said in the recipe to stir in the arrowroot slurry, but I can’t find any mention of slurry, only adding the arrowroot to the meat mixture to help hold it together. Was the slurry omitted…..? Thank you.

    • Diane September 14, 2009 at 10:49 am #

      Michelle- Sorry for the confusion. Use the arrowroot to make a slurry. To make the slurry combine a teaspoon of arrowroot with twice as much cold water and mix well. If you set this down it will separate so stir it right before adding it to the sauce. When adding the arrowroot to the meat you don't make a slurry, you just add it in. I hope that helps. If not let me know. I'll make a note on the recipe. Thanks for asking!!!

  21. Kam October 11, 2009 at 2:15 pm #

    This looks delicious! Eggs and thyme are listed in the recipe instructions, but they're not listed in the ingredients list. How many eggs and how much thyme do you use? Thanks! I hope to make this next week!

    • Diane October 13, 2009 at 8:36 am #

      Kam- Wow, great catch. I used 1 egg and 2 tsp of fresh thyme or 1 tsp of dried thyme. I will update the recipe. Thank you!

  22. Kam October 11, 2009 at 6:15 pm #

    This looks delicious! Eggs and thyme are listed in the recipe instructions, but they’re not listed in the ingredients list. How many eggs and how much thyme do you use? Thanks! I hope to make this next week!

    • Diane October 13, 2009 at 12:36 pm #

      Kam- Wow, great catch. I used 1 egg and 2 tsp of fresh thyme or 1 tsp of dried thyme. I will update the recipe. Thank you!

  23. Jennifer October 27, 2009 at 8:14 pm #

    It sounds like the tomato paste goes in the burger but it doesn't say so in the directions. Am I right?

    • Diane November 2, 2009 at 10:30 am #

      Jennifer- Thank you for catching that. Yes the paste goes into the beef mixture for the burger. I'll fix those directions.

  24. Jennifer October 28, 2009 at 12:14 am #

    It sounds like the tomato paste goes in the burger but it doesn’t say so in the directions. Am I right?

    • Diane November 2, 2009 at 2:30 pm #

      Jennifer- Thank you for catching that. Yes the paste goes into the beef mixture for the burger. I’ll fix those directions.

Trackbacks/Pingbacks

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    […] This post was mentioned on Twitter by thewholegang. thewholegang said: Boeuf Bourguignon Burger -#glutenfree #dairyfree & even a #vegan version http://bit.ly/uVDxk #gfree […]

  2. Weekend Kitchen Tip — Gluten Free-Dairy Free Recipes | The W.H.O.L.E. Gang - September 11, 2009

    […] go to waste.  Say you get a box of beef stock and use a little for that wonderful sauce for your Boeuf Bourguignon Burger.  Now you have half a box left but no plans to use it for some time.  It will go bad in less than […]

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  5. Review and Giveaway of Three Terrific E-Books! | gfe--gluten free easily - July 20, 2010

    […] he can’t even say boeuf bourguignon. Lucky for you, this recipe is also on Diane’s blog. You can check it out here. I made a few minor changes, adding some tapioca flour versus arrowroot to the burger and using […]

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