Hit Me With Your Best Shallot Burger

 While visiting Dan and Jaime they had a cookbook called The Bob's Burgers Burger Book - thought this one was intriguing and it was delicious when we made it --Kevin is already asking how soon we can have it again! We didn't have goat cheese but had Boursin Shallot Chive and it was perfect! One of the things he loved best was the flavors infused into shallots from fresh rosemary and sage as well as the fresh thyme in the burger.

• 10 small shallots (about 6 ounces)

• 3 tablespoons butter

• 1 tablespoon red wine vinegar

• 2 sprigs rosemary

• 2 sprigs sage

• 1 pound ground beef (80-percent lean)

• 1 teaspoon chopped fresh thyme

• 1 4-ounce log chevre, room temperature

• 4 French rolls

• Arugula

This is a garlic peeling technique that works for shallots too: Put your shallots in a bowl and cover them with boiling water. Let them sit for about 10 minutes. Remove from the water, cut the root end off, peel them, and then slice into slivers.

In a frying pan, melt the butter over medium heat. Put your shallots in, along with the rosemary and sage. Cook, stirring once in a while, until the shallots are dark brown, about 15 minutes. Stir in the red wine vinegar at this point. Remove the shallots and set aside, leaving any liquid in the pan.

Form 4 patties and season both sides with the fresh thyme, salt, and pepper. Cook your patties in the pan you used for your shallots to desired doneness.

Spread some chevre on your top bun, and build your burger: Bottom bun, arugula, burger, about 2 tablespoons of shallots, top bun.