From the Concientious Kitchen website http://www.conscientiouskitchen.ca/
(Just skip the bread part, Ok? )


the better bistro burger

A definite steak au poivre flavour to this burger, and the roasted shallots and garlic add both flavour and moisture to the lean beef. Top this burger with crumbled goat cheese and diced tomatoes marinated in olive oil and basil. We like serving it on thick slices of toasted olive bread to catch all the savoury juices.

Makes four 6 oz. burgers

1 ½ lb (700g) ground beef, lean and preferably organic
3 large shallots (or small white onions)
5 large garlic cloves
1 tbsp. Dijon mustard
½ tsp Worcestershire sauce
1 tsp. kosher salt
4 tsp coarsely ground black pepper

olive oil
salt and pepper

Heat the oven to 350°.
Do not peel the garlic cloves or shallots. Quarter the shallots and place in a small roasting pan with the garlic. Sprinkle with olive oil and season with salt and pepper. Cover with foil and roast for 30 minutes or until tender. Remove and let cool.
Peel the cooled shallots and garlic, and chop until fine pulp. Transfer to a large bowl.
Add the mustard, Worcestershire sauce, teaspoon of salt and stir to combine. Add ground beef and gently mix (freshly washed hands are best) until well combined.
Form into four patties. Sprinkle 1 tsp. of ground pepper over each burger. Cover with plastic wrap and refrigerate for at least an hour.
Cook the burgers in a cast-iron pan or grill pan over medium-high heat, or on a charcoal or gas grill over medium heat, for 6 to 8 minutes per side for medium well, 8 to 10 minutes for well-done.

Its a keeper! Will try to convince the SFA to try it.