Preheat the barbecue to medium heat.
In a large bowl, mix the meat, onion, Worcestershire sauce and tomato paste. Add the salt and pepper.
Mix well and shape into 4 patties.
Grill the patties for 8 to 10 minutes, turning once, or until the meat is cooked throughout.
Place a slice of cheese on each patty and melt. Keep warm.
Heat the oil on a sheet of aluminum foil and sauté the mushrooms and chives for 3 minutes.
Spread Dijon mustard on the grilled buns.
Place a patty on each half bun.
Garnish with lettuce, and sliced cucumbers and tomatoes.
Cover with the other half bun.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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