Bistro Cheeseburgers Recipes

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BISTRO BURGERS



Bistro Burgers image

A few simple moves can elevate a backyard hamburger to steak-house status. Grilled onions, a swipe of Dijon over the patties before grilling, and toasted brioche buns are just a sampling of some of the high-end embellishments you can expect with your burger tonight.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 40m

Number Of Ingredients 13

1/3 cup mayonnaise
3 tablespoons Dijon mustard
2 tablespoons freshly grated horseradish
Kosher salt and freshly ground pepper
1 1/2 pounds ground beef (85 percent lean)
4 brioche buns, split
Vegetable oil, for drizzling and grill
1 large sweet onion, such as Vidalia (12 ounces), sliced into 1/2-inch-thick rounds
2 tablespoons Worcestershire sauce
4 slices sharp white cheddar
2 beefsteak tomatoes, sliced into thick rounds
Flaky sea salt, such as Jacobsen
Mixed greens, such as watercress and chopped radicchio, and cornichons, for serving

Steps:

  • Stir together mayonnaise, 1 tablespoon mustard, and horseradish. Season lightly with salt and pepper. Form beef into 4 patties, each slightly larger in circumference than buns. Make a small indent in center of each patty with your thumb (to keep them from puffing up on the grill). Cover loosely and refrigerate until ready to cook.
  • Heat grill to medium-high, and place a large straight-sided skillet with a lid nearby. Brush grates with oil. Drizzle onions lightly with oil; season with salt and pepper. Grill, flipping once, until well charred and crisp-tender (they should still maintain a bit of crunch), 7 to 9 minutes. Transfer to skillet, drizzle with Worcestershire sauce, and cover with lid. Cover grill and return to medium-high heat.
  • Generously season indented sides of patties with salt and pepper. Brush with remaining 2 tablespoons mustard. Brush grates with oil. Place patties on grill, indented-sides down, and generously season other sides. Cook until lightly charred, 3 to 4 minutes. Flip patties, top each with cheese, and cover grill. Continue to cook, moving occasionally as needed to avoid flare-ups, until cheese has melted and burgers are cooked through, 3 to 4 minutes more. Transfer to skillet; cover with lid. Grill buns, cut-sides down, until lightly toasted, about 1 minute.
  • Sprinkle tomatoes with flaky salt. Spread both sides of buns with horseradish mixture, then add patties, onions, and greens. Serve, with salted tomatoes and cornichons alongside.

BISTRO BURGER



Bistro Burger image

Provided by Food Network

Time 24m

Yield 4 servings

Number Of Ingredients 5

1 lb. extra-lean ground beef
4 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slices
4 onion slices (1/2 inch thick)
4 hamburger buns
1/4 cup KRAFT SANDWICH SHOP Horseradish Dijon Flavored Reduced Fat Mayonnaise

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 BURGERS



Bistro Burgers image

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

4 slices bacon
1 1/2 pounds ground beef, preferably chuck
Kosher salt and freshly ground pepper
Vegetable oil, for the grill
4 crusty buns, split
3 tablespoons extra-virgin olive oil
4 large eggs
1 tablespoon Dijon mustard, plus more for spreading
1 shallot, thinly sliced
1 small bunch frisee, torn

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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