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1
Preheat the oven to 300 degrees F. Butter a glass baking dish large enough to hold the burgers.
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2
Sprinkle the meat with salt and pepper and form it into 4 patties.
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3
Place them into the prepared baking dish and bake until cooked through, 25 to 30 minutes.
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4
When they are done, set aside and keep warm.
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5
Add a little bit of wine to the pan and scrape up all the browned bits on the bottom.
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6
Set aside.
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7
While the burgers are cooking, melt 2 tablespoons of the butter in a medium skillet over medium heat.
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8
Fry the mushrooms until they are just tender.
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9
Remove from the pan and keep warm.
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10
Add the shallots to the pan with another tablespoon of butter and cook until they are softened.
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11
Pour in the wine and reduce by half.
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12
Pour in the juices from the baking dish and reduce again.
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13
Strain into a small pitcher and keep warm, reserving the shallots.
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14
Put the pan back on the heat and melt a tablespoon of butter.
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15
Add the pate slices and cook until just warmed through, 1 to 2 minutes.
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16
Add the remaining 2 tablespoons butter to another skillet and toast the buns in the buttery juices.
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17
To build the burger, place a mushroom cap on top of a burger bun.
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18
Set a burger on top, a spoonful of the reserved shallots and then a slice of pate.
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19
Pour some of the red wine reduction over the whole thing and top with the bun.
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20
Repeat with the remaining burgers.
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21
Serve with Truffled Oven Fries.
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22
Preheat the oven to 425 degrees F.
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23
Peel the potatoes and cut them into 1/2- by 1/2-inch strips.
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24
Toss them with the olive oil, season with salt and spread them in a single layer onto a baking sheet.
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25
Bake, tossing once or twice, until golden brown and crispy, 25 to 30 minutes.
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26
Put the hot fries into a large bowl, drizzle with truffle oil and season with salt.
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27
Toss well to coat and serve immediately.
