Ingrédients pour Big Bistro Burgers With Caramelized Shallots
- 7 tbsp extra-virgin olive oil
- 2 large shallots, peeled and thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp sherry wine vinegar
- 1 1/2 lbs ground sirloin
- 1 tbsp fresh thyme leaves, finely chopped
- 1 tsp Worcestershire sauce
- 1 1/2 tsp grill seasoning
- 1 tsp Dijon mustard
- 4 slices country bread
- 1 1/2 cups cooked beets, cut into 1/2-inch dice
- 2 cups arugula
- 4 oz goat cheese, crumbled
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Comment préparer Big Bistro Burgers With Caramelized Shallots
- Preheat grill pan or outdoor grill to high heat.
- In a small skillet, heat 2 tbsp EVOO over medium-high heat. Add the shallots, season with salt and pepper, and cook, stirring frequently, for 5-6 minutes until lightly browned.
- Stir in 2 tbsp sherry vinegar and cook for 1 minute. Remove from heat and set aside.
- In a large bowl, gently combine the ground beef, thyme, Worcestershire sauce, grill seasoning, and Dijon mustard.
- Divide the meat mixture into 4 equal portions and form into 1 1/4-inch thick patties.
- Drizzle the patties with 1 tbsp EVOO.
- Grill the patties for 5-6 minutes per side for medium-rare, or 7-8 minutes per side for medium-well to well-done.
- While the burgers grill, brush both sides of the bread slices with 1 tbsp EVOO. Season with salt and pepper.
- Grill the bread until lightly toasted and marked, about 1-2 minutes per side. Remove from grill and wrap in foil to keep warm.
- In a bowl, combine the cooked beets, greens, and remaining 3 tbsp EVOO. Season with salt and pepper and toss to coat.
- Gently fold in the crumbled goat cheese.
- To assemble, divide the grilled bread among 4 plates. Top each slice with the beet and goat cheese salad, allowing it to overflow onto the plate.
- Place a burger on top of each salad, and finish with a generous spoonful of the caramelized shallots.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
31g
Fat
59g
Carbs
16g
