Bistro Burger
Ingredients
- 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
Instructions
- 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 & Diet Analysis (per serving)
758
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).