Gourmet Burger in Bordelaise Sauce {Date-Night Worthy!}

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Sink your teeth into Gourmet Burger in Bordelaise Sauce, a juicy beef burger finished with a glossy red wine reduction, sweet caramelized shallots, and melty smoked gouda. It’s rich, savory, and a little fancy in the best way, like steakhouse flavor tucked into a burger bun.

Two burger patties in a sliced bun topped with creamy sauce, served on a white oval plate with a pool of dark brown gravy and sprinkled with chopped herbs. The plate rests on a rustic wooden surface.

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Steakhouse Burger Night at Home

I first had a burger like this in Seattle on vacation with my mother-in-law and sister-in-law, and I still think about it. It was hands down the best burger I’ve ever had. Juicy, rich, layered with caramelized onions, melty cheese, and this insanely good red wine sauce that I honestly wanted to lick off the plate.
I knew the second I took that first bite that I had to recreate it at home.
This steakhouse-style burger is everything I remember from that night. Tender beef, deeply caramelized onions, and a silky Bordelaise sauce that takes it completely over the top. It feels like something you’d order at a nice restaurant, but you can absolutely pull it off in your own kitchen.

A woman with long dark hair, wearing a brown t-shirt and jeans, stands smiling in a modern kitchen next to a stand mixer and stove.

Gourmet Burger in Bordelaise Sauce

Danielle Cochran

Gourmet Burger in Bordelaise Sauce stacks a juicy 80/20 patty with smoky gouda and a glossy red wine sauce that tastes straight off a steakhouse menu. Add roasted garlic Dijon mayo and caramelized shallots, and every bite turns rich, savory, and totally dinner-party worthy.

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Prep Time 15

Cook Time 55

Total Time 1 10

Course dinner, Main Course

Servings

Calories 1215 kcal

Equipment

Mixing Bowl
medium saucepan
Strainer
Large skillet
Spatula
Measuring cups and spoons
Knife and cutting board

Video

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
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

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Instructions

Roasted Garlic Dijon Mayo

Add all ingredients to a bowl.
Mix until smooth and fully combined.
Set aside.

Bordelaise Sauce

In a saucepan, add butter and sliced shallots. Cook over low heat for about 20 minutes, until golden brown.
Add the red wine and cook down for about 10 minutes.
Add the beef broth, worcestershire sauce, salt, and pepper. Cook for another 10 minutes, until slightly reduced.
In a small bowl, mix cornstarch and water. Pour into the pot and stir. The sauce will begin to thicken.
Cook for about 10 minutes.
Strain out the shallots using a strainer, keeping only the liquid sauce.

Burger

Divide the ground beef into 4 thick patties.
Sprinkle mushroom powder on one side of each burger.
Season both sides with salt and pepper.
Heat a large skillet over medium heat.
Add burgers and cook to your preferred doneness.
Top each burger with smoked gouda and allow to melt.

Assemble

Spread the mayo on both sides of each bun.
Place the burger on the bun.
Pour the Bordelaise sauce onto the plate.
Cut the burger in half and place onto the plate.
Serve and enjoy.

Notes

Tips for the Perfect Burger

How to build the perfect juicy burger patty: Use 80/20 beef, season simply, handle the meat gently, and cook to your preferred doneness without pressing the patty.
Quick method for creamy, beefy Bordelaise: Slowly caramelize shallots in butter, reduce red wine, add beef broth, thicken lightly, then strain for a smooth, glossy sauce.
Assembly tips: Spread mayo on both bun halves, melt cheese on the patty in the skillet, and finish with caramelized shallots and sauce for maximum flavor in every bite.
Make-ahead and plating ideas: Make the sauce and mayo ahead, toast buns right before serving, and plate with sauce pooled under or beside the burger for a restaurant-style look.

Nutrition

Calories: 1215kcalCarbohydrates: 28gProtein: 60gFat: 90gSaturated Fat: 35gPolyunsaturated Fat: 15gMonounsaturated Fat: 31gTrans Fat: 3gCholesterol: 256mgSodium: 1834mgPotassium: 943mgFiber: 2gSugar: 6gVitamin A: 535IUVitamin C: 3mgCalcium: 550mgIron: 7mg

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Frequently Asked Questions

How do I store and reheat leftovers?

Store burgers and sauce separately in airtight containers in the fridge. Reheat the sauce gently in a saucepan, and warm burgers in a skillet over medium-low so they don’t dry out, then melt fresh cheese on top if you want that just-made vibe.

Can I make the Bordelaise sauce ahead of time?

Yes. Make it up to 3 days ahead, strain, and refrigerate, then rewarm slowly before serving. If it thickens too much, whisk in a splash of beef broth until it’s glossy again.

What can I use instead of smoked gouda?

Provolone, Swiss, or white cheddar all work great with the red wine sauce. If you want the most steakhouse feel, go with provolone or Swiss for that classic melt.

Do I have to strain the shallots out of the sauce?

No. Straining gives you a sleek, restaurant-style sauce, but leaving the shallots in makes it more rustic and extra flavorful. If you keep them, chop them a bit finer at the start so the texture stays spoonable.

What’s the best way to keep burger patties juicy?

Use 80/20 beef, handle the meat gently, and form thick patties without packing them tight. Let them sear undisturbed to build a crust, then flip once and cook to your preferred doneness.

Gourmet Burger in Bordelaise Sauce {Date-Night Worthy!}

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Steakhouse Burger Night at Home