Burgers with Blue Cheese and Shallots
For the topping, peel the shallot and cut into rings. Sauté slowly in hot oil until translucent, deglaze with the red wine and let simmer for about 10 minutes, until the wine nearly evaporates.
For the burgers, soak the bread in a little water. Squeeze excess liquid and combine with the ground meat, egg, paprika, mustard and herbs. Season with salt and pepper. Form 8 burgers and sauté in hot oil about 3 minutes on each side. Arrange on plates, sprinkle with the crumbled cheese and top with sautéd onions. Serve with mashed potatoes if desired.