Big Bistro Burgers With Caramelized Shallots Recipe

Ingredients for Big Bistro Burgers With Caramelized Shallots

• Olive Oil
• 1 cup thinly sliced shallots
• Salt And Pepper
• Sherry Wine Vinegar
• Ground Sirloin
• Fresh Thyme Leaves
• Worcestershire Sauce
• Seasoning
• 1 tbsp Dijon mustard
• Country Bread
• 1 cup cooked and diced beets
• Arugula
• 4 oz crumbled goat cheese

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.