BISTRO BURGER
Provided by Food Network
Time 24m
Yield 4 servings
Number Of Ingredients 5
Steps:
- HEAT grill to medium-high heat.
- SHAPE meat into 4 (1/2-inch-thick) patties.
- GRILL 4 to 6 min. on each side or until done (160 degrees F). Top with cheese; grill 1 min. or until melted. Meanwhile, place onions and buns, cut-sides down, on grill; cook 1 to 2 min. or until onions are lightly browned and buns are lightly toasted, turning onions after 1 min.
- SPREAD mayonnaise onto cut sides of buns; fill with cheeseburgers and onions.
- Serving Suggestion: Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
- How to Cook on the Stove: Cook patties in large skillet on medium heat 7 to 9 min. on each side or until done (160degreesF), adding onions to the skillet for the last 5 min. and turning once. Top burgers with cheese; cover. Cook 1 min. or until melted. Continue as directed, toasting buns under the broiler if desired.
- Substitute: Substitute kaiser rolls for the hamburger buns.
BISTRO CHEESEBURGER
Steps:
- 1. In small bowl, combine sauce ingredients (mayonnaise and dijon mustard); set aside.
- 2. Shape ground beef into four 3/4\" thick patties.
- 3. Lightly brush oil onto cut sides of onion.
- 4. Place patties and onions on grill over medium, ash covered coals.
- 5. Grill, uncovered, 13 to 15 minutes or until centers are no longer pink and onions are tender, turning once.
- 6. Season burgers with salt and pepper, if desired, after turning.
- 7. Approximately 1 minute before burgers are done, top each burger with 2 slices cheese.
- 8. Meanwhile, spread equal parts of sauce mixture on top half of each roll.
- 9. Line bottom half of each roll with lettuce and tomato; top with cheeseburger and onion.
- 10. Close sandwiches.
BISTRO BURGERS
What makes this burger special is its toppings. Skip the ketchup and top this burger with Dijon, bacon and fried eggs.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium high. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp. Drain the bacon on paper towels, reserving 2 tablespoons bacon drippings.
- Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut-side down, until lightly toasted, about 1 minute.
- Heat 2 tablespoons olive oil in the same skillet over medium-high heat. Add the eggs and fry until the yolks are set but still runny, about 5 minutes. Season with salt and pepper.
- Whisk the mustard, the remaining 1 tablespoon olive oil, the reserved 2 tablespoons bacon drippings and the shallot in a medium bowl. Season with salt and pepper. Add the frisee and toss; season with salt and pepper.
- Spread the bun bottoms with mustard. Top with the burger patties, bacon, frisee salad and fried eggs. Cover with the bun tops.
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