Bistro Burger Food

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BISTRO BURGER



Bistro Burger image

Categories     Salad     Side

Yield serves 4

Number Of Ingredients 10

3 tablespoons white wine vinegar
1 heaping tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 large head of endive, thinly shredded
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
1 teaspoon coarsely ground black pepper
1 1/2 tablespoons canola oil
4 slices Gruyère cheese, each 1/4 inch thick
4 brioche or regular hamburger buns, split; toasted (see page 15), if desired

Steps:

  • Whisk together the vinegar and mustard in a medium bowl and season with salt and pepper. Slowly add the olive oil and whisk until emulsified. Add the endive to the bowl and toss to coat. Let sit at room temperature for 15 minutes before serving.
  • Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and with the coarsely ground black pepper.
  • Cook the burgers, using the oil (see page 16) and topping each one with a slice of cheese and a basting cover during the last minute of cooking (see page 21).
  • Place the burgers on the bun bottoms and top each one with some of the endive. Cover with the bun tops and serve immediately.

THE BISTRO BURGER



The Bistro Burger image

A delectable burger that combines flavours complimentary to savory beef

Yield Apx. 6 servings

Number Of Ingredients 42

The Bistro's Burger Sauce
1/3 cup mayonnaise
2½ tbsp pure maple syrup
2 tbsp ketchup
2 tbsp rhubarb relish (for recipe, visit My Island Bistro Kitchen's "Recipe" page)
1½ tsp Dijon mustard
1 tsp garlic powder
1½ tbsp. sour cream
½ tsp onion salt
Salt and pepper, to taste
Yield: Apx. 1 cup
Frozen Flavor Burst Logs:
2 tbsp butter, softened at room temperature
2½ tsp mustard (Dijon or sweet)
2 tbsp finely grated Parmesan Cheese
1½ tsp dried parsley
Yield: Apx. 6 Logs
Burger Patties:
1 lb ground chuck (apx 80:20 ratio meat-to-fat content)
¼ cup finely grated Parmesan cheese
2 tbsp Blueberry Barbeque Sauce (for recipe, visit My Island Bistro Kitchen's "Recipe" page)
1½ tbsp maple syrup
½ tsp onion salt
¼ tsp garlic salt
2 tsp dry onion soup mix
Pinch cayenne pepper
Salt and pepper, to taste
1 egg, lightly beaten
¼ cup+ medium-ground bread crumbs
Yield: Apx. 6 patties
Cooking oil
Blueberry Barbeque Sauce
6 hamburger rolls of choice
The Bistro's Burger Sauce
Rhubarb Relish
Cheddar Cheese Slices
Red Onion
Tomato
Bread and Butter Pickles (for recipe, visit My Island Bistro Kitchen's "Recipe" page)
6 thin slices Proscuitto
Maple Syrup and Brown Sugar (for candying the Proscuitto and pineapple)
Fresh pineapple, sliced between 1/8" and ¼" thick

Steps:

  • For the Burger Sauce, combine all ingredients in a jar and mix well. Store in refrigerator, for up to 7 days.
  • For the Frozen Flavour Burst logs, combine the butter, mustard, Parmesan Cheese, and parsley together. In teaspoon measures, portion out the mixture and shape into small logs or disk shapes. Place on plastic-lined tray and freeze for about 30 minutes.
  • Preheat oven to 375°F and panini grill to medium-high setting.
  • For burger patties: In large bowl, mix all burger ingredients just until combined, adding more bread crumbs if necessary to achieve desired consistency.
  • Measure the meat mixture into six (6) equal portions (apx. 4 oz each). With hands, gently and loosely clump together the meat and enclose one frozen flavour burst log into centre of each burger and surround it with meat mixture. Shape into patties that are apx. 1" thick (or to desired thickness to match size of hamburger roll). Refrigerate for one hour before cooking to allow patties to firm up and give flavours time to blend.
  • Heat 1½ - 2 tbsp cooking oil in frypan over medium high heat. Sear burgers, two minutes each side. Do not press down on the burgers. Remove from frypan and brush Blueberry Barbeque Sauce over both sides of burgers and transfer to greased wire rack suspended over baking pan (to catch any drips). Bake in pre-heated oven until desired doneness is reached, adding the cheese slices to the burgers for the last minute of baking.
  • To candy the prosciutto - mix together 2 tbsp maple syrup with 2 tbsp. brown sugar. Lightly brush each thin slice of prosciutto with the mixture, being careful not to tear the delicate meat. Place over greased wire rack suspended over baking pan. Bake in 375° oven for apx 7-10 minutes or until prosciutto is browned and starts to become crispy.
  • Fresh pineapple slices can be added to the burgers without glazing them. However, to glaze the pineapple slices, mix together 2 tbsp maple syrup with 2 tbsp brown sugar. Lightly brush mixture on both sides of each pineapple slice and place slices on panini grill (set at medium-high) and press grill top down on to pineapple slices and grill on medium-high for about 1-2 minutes, or until pineapple is heated and has grill marks.
  • To assemble burgers:
  • Select hamburger rolls of choice and split in half, horizontally. Butter each half and, if desired, toast on grill or in oven. Slather a generous helping of burger sauce on the bottom half of each roll. Add lettuce and then the burger. Add pickles, sliced tomato, onion, candied prosciutto, rhubarb relish, and maple glazed pineapple. Place the top halves of the rolls on each burger and garnish each with a chunk of fresh pineapple and a cherry tomato. Serve with your favorite side salad or home fries.

Nutrition Facts : Serving Size 4 oz

BISTRO BURGERS WITH MUSHROOMS



Bistro Burgers with Mushrooms image

Inspired by a simple bistro steak, this weeknight burger recipe is slathered with a flavorful parsley-shallot butter, topped with rich sauteed mushrooms and served with an assertively mustardy side salad.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

6 tablespoons unsalted butter, at room temperature
1/4 cup finely chopped fresh parsley
1 small shallot, minced
Kosher salt and freshly ground pepper
1 1/2 pounds ground beef
2 tablespoons vegetable oil
8 ounces cremini mushrooms, trimmed and thinly sliced
4 slices gruyère or white cheddar cheese
2 tablespoons dijonnaise, plus more for serving
1 tablespoon red or white wine vinegar
4 cups mixed salad greens
4 brioche buns, split and toasted

Steps:

  • Combine the butter, parsley and shallot in a small bowl and mash together to mix well (alternatively, pulse together in a small food processor). Season with a pinch each of salt and pepper; set aside.
  • Form the beef into 4 patties, about 3 1/2 inches wide and 1 inch thick. Season generously on both sides with salt and pepper.
  • Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat until shimmering. Add the mushrooms and cook, undisturbed, until starting to brown, about 3 minutes. Toss and continue cooking, stirring occasionally, until lightly browned and tender, 3 to 5 more minutes; season with salt and pepper. Add 2 tablespoons of the herb butter and cook, tossing, until the mushrooms are well coated, about 30 seconds. Remove to a plate and wipe out the skillet.
  • Heat the remaining 1 tablespoon vegetable oil in the same skillet over medium-high heat. Add the burgers and cook until browned, 4 to 5 minutes per side for medium rare. In the last minute of cooking, top each patty with a slice of cheese and the mushrooms and cover to melt.
  • Whisk the dijonnaise and vinegar in a bowl. Add the greens and toss; season with salt and pepper. Spread the remaining herb butter on the toasted buns; serve the burgers on the buns with the salad and more dijonnaise.

Nutrition Facts : Calories 820, Fat 55 grams, SaturatedFat 26 grams, Cholesterol 198 milligrams, Sodium 956 milligrams, Carbohydrate 32 grams, Fiber 3 grams, Sugar 6 grams, Protein 46 grams

BISTRO BURGER



Bistro Burger image

Make and share this Bistro Burger recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons white wine vinegar
1 tablespoon Dijon mustard (heaping)
kosher salt
fresh ground black pepper
1/3 cup extra virgin olive oil
1 large head endive, thinly shredded
1 1/2 lbs ground chuck or 1 1/2 lbs ground turkey
1 teaspoon fresh coarse ground black pepper
1 1/2 tablespoons canola oil
4 slices gruyere cheese, each 1/4 inch thick
4 brioche buns or 4 hamburger buns, split and toasted

Steps:

  • In a bowl, whisk the vinegar and mustard together; season with salt and pepper to taste.
  • Slowly add the olive oil and whisk until emulsified.
  • Add the endive to the bowl and toss to coat; let sit at room temperature for 15 minutes before serving.
  • Divide the meat into 4 equal portions (about 6 ounces each); form each portion loosely into a 3/4 inch thick burger and make a deep depression in the center with your thumb.
  • Season both sides of each burger with salt and pepper.
  • Heat oil in a pan or griddle over high heat until the oil begins to shimmer; cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef, 5 minutes for turkey; flip burgers over; cook until golden brown and slightly charred on the second side (4 minutes for med-rare beef, 5 minutes for turkey).
  • During last minute of cooking, cover each patty with a slice of cheese and cover with a basting cover or tent burgers with foil.
  • Place burgers on the bun bottoms and top each one with some of the endive.
  • Cover with the bun tops and serve immediately.

Nutrition Facts : Calories 715.2, Fat 48.7, SaturatedFat 14.1, Cholesterol 141.4, Sodium 473.6, Carbohydrate 22, Fiber 1.2, Sugar 2.9, Protein 45.4

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.

BISTRO BURGERS



Bistro Burgers image

Nothing beats a great man-sized burger... except watchin a handsome guy eating one. The sauce is a spinoff of our very own Recipe #280453. :)

Provided by 2Bleu

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons honey
1 teaspoon fresh dill, chopped
1 large vidalia onions, sliced or 1 large sweet onion
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon brown sugar
salt, to taste
black pepper, to taste
1 lb ground sirloin or 1 lb chuck
salt, to taste
black pepper, to taste
8 slices cheddar cheese, thick slices (a combo of yellow and white cheeses looks stunning)
4 hamburger buns, toasted (use good quality buns)
romaine lettuce
sliced dill pickle
ketchup
ruffles potato chips (optional, add them along side, or right into your burger for a nice crunch)

Steps:

  • MAKE SAUCE: Whisk sauce ingredients together in a small bowl. Set aside, allowing flavors to meld.
  • MAKE VIDALIA: In a sauté pan over medium-low heat, heat butter and oil. Add sliced onion, sprinkle with brown sugar and simmer for approximately 20-30 minutes, stirring occasionally until caramelized. Set aside, keeping them warm.
  • MAKE BURGERS: Meanwhile, preheat grill or a cast iron skillet to high. Divide the ground sirloin into 4 burgers. Season on both sides with salt and pepper, to taste. Grill or cook in the skillet for 3-4 minutes on each side for medium-rare doneness. During last minutes of cooking add caramelized onion to each burger, then 2 slices of cheese. Cover grill or pan for approximately 1 minute to melt cheese.
  • ASSEMBLY: Spread Bistro sauce on bottom of the toasted buns. Place burgers on buns. Top with suggested toppings.

Nutrition Facts : Calories 728, Fat 46.3, SaturatedFat 21.8, Cholesterol 144.3, Sodium 730.4, Carbohydrate 37, Fiber 1.6, Sugar 14.3, Protein 40.4

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.

FRENCH BISTRO BURGERS #5FIX



French Bistro Burgers #5FIX image

5-Ingredient Fix Contest Entry. Oh la la! A juicy beef burger flavored with French onion, gruyere cheese, and crispy Simply Potatoes hash browns.

Provided by emilykhobbs

Categories     Potato

Time 30m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 5

3 1/2 cups Simply Potatoes® Shredded Hash Browns
1 lb ground beef
1 (1 1/4 ounce) packet French onion soup mix
3 ounces thinly sliced gruyere cheese
4 brioche bread or 4 Pretzel rolls, split

Steps:

  • Heat an indoor or outdoor grill over medium-high heat.
  • Prepare hash browns normally according to package instructions.
  • In a large bowl, combine beef and soup mix until thoroughly incorporated; shape into 4 patties. Place on grill, and cook 3 minutes per side, or until cooked to desired preference. Place a slice of cheese on each burger in the last 2 minutes of grilling. Transfer burgers to a plate to rest. Grill the rolls for 1-2 minutes, or until toasted.
  • Place burgers on bottom halves of rolls; top with hash browns and roll tops.

Nutrition Facts : Calories 542.7, Fat 25.1, SaturatedFat 11, Cholesterol 100.5, Sodium 1186.2, Carbohydrate 42, Fiber 2.1, Sugar 2.1, Protein 35.6

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