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Big Bistro Burgers With Caramelized Shallots Recipe

Juicy grilled burgers topped with sweet caramelized shallots and served on toasted bread with a vibrant beet and goat cheese salad. This Rachael Ray-inspired recipe (365: no repeats) is a flavor explosion in every bite! Perfect for a gourmet weeknight meal.

Prep Time 15 mins
Cook Time 30 mins
Calories 794 kcal
Protein 111g
Rating 5.0 (2 Reviews)
Big Bistro Burgers With Caramelized Shallots 121

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Big Bistro Burgers With Caramelized Shallots

  1. Preheat grill pan or outdoor grill to high heat.
  2. 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.
  3. Stir in 2 tbsp sherry vinegar and cook for 1 minute. Remove from heat and set aside.
  4. In a large bowl, gently combine the ground beef, thyme, Worcestershire sauce, grill seasoning, and Dijon mustard.
  5. Divide the meat mixture into 4 equal portions and form into 1 1/4-inch thick patties.
  6. Drizzle the patties with 1 tbsp EVOO.
  7. Grill the patties for 5-6 minutes per side for medium-rare, or 7-8 minutes per side for medium-well to well-done.
  8. While the burgers grill, brush both sides of the bread slices with 1 tbsp EVOO. Season with salt and pepper.
  9. Grill the bread until lightly toasted and marked, about 1-2 minutes per side. Remove from grill and wrap in foil to keep warm.
  10. In a bowl, combine the cooked beets, greens, and remaining 3 tbsp EVOO. Season with salt and pepper and toss to coat.
  11. Gently fold in the crumbled goat cheese.
  12. 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.
  13. 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

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Ground Beef Recipes American Summer Recipes Grilling & Bbq 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Main Dish Beef Vegetables Meat Onions