Best Bistro Burgers Recipes

BISTRO VEAL BURGERS

Steps:

• Place torn bread into a bowl and sprinkle with milk and Worcestershire sauce. Mix in egg until combined. Season with basil, rosemary, and pepper. Mix in veal until evenly mixed. Shape veal mixture into four patties.
• Preheat a grill for medium heat.
• Lightly oil the hot grill. Grill veal burgers to desired degree of doneness, about 5 minutes per side for medium. Place a slice of cheese on each burger, and allow to melt for about 1 minute before serving on buns.

BISTRO BURGERS

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

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.

BIG BISTRO BURGERS WITH CARAMELIZED SHALLOTS ON GRILLED BREAD WITH BEET AND GOAT CHEESE SALAD

Steps:

• Preheat a grill pan or outdoor grill to high.
• Preheat a small skillet over medium-high heat with 2 tablespoons of EVOO. Add the shallots, season with salt and pepper, and cook, stirring frequently, for 5 to 6 minutes, or until lightly brown. Add 2 tablespoons of the sherry vinegar and continue to cook for 1 minute, then remove from the heat and reserve.
• While the shallots are getting brown, in a large bowl, combine the beef, thyme, Worcestershire, grill seasoning, and Dijon mustard. Divide the meat into 4 portions. Form large patties about 1 1/4 inches thick. Coat the beef patties with a good drizzle of EVOO. Grill for 5 to 6 minutes per side for medium rare, 7 to 8 minutes per side for medium well to well.
• Drizzle or brush EVOO onto both sides of the bread slices, season with salt and pepper, and add to the grill. Cook until well marked on both sides, remove from the grill, and wrap in foil to keep warm.
• In a bowl, combine the beets and greens and drizzle with the remaining 2 tablespoons of sherry vinegar, the remaining 3 tablespoons of EVOO, and a little salt and pepper. Toss to coat; add the crumbled goat cheese and toss to distribute.
• To serve, divide the grilled bread among 4 serving plates. Top the bread with the beet and goat cheese salad, letting it overflow onto the plates. Transfer the burgers to top the salad and then pile each burger with some of the caramelized shallots. Attack your big bistro burger with a fork and knife, please. This is a bistro!
• Tidbit
• For the large slices of country-style bread, cut a rectangular loaf lengthwise or a round loaf from the center.

BISTRO BURGERS

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 BLEU CHEESE BURGERS

Steps:

• Divide meat in two parts and make two hamburger patties. Sprinkle with chipotle chile powder.
• Slice roasted jalapeños into strips.
• Cut scallions into two inch pieces.
• Spread mayo on bread slices.
• Cook hamburgers on grill to desired doneness. Top with bleu cheese at final cooking time so it will melt.
• Lightly toast bread with mayo on it. It should be crispy on the edges.
• Top toasted bread with burger, roasted peppers, and scallions.

FRENCH BISTRO BURGERS #5FIX

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.

BIG BISTRO BURGERS WITH CARAMELIZED SHALLOTS

Steps:

• Preheat a grill pan or grill to high.
• Preheat a small skillet over medium-high heat wth 2 tablespoons of EVOO. Add the shallots, season with salt and pepper, and cook, stirring frequently, for 5 to 6 minutes, or until lightly brown.
• Add 2 tablespoons of the sherry vinegar and continue to cook for 1 minute, then remove from the heat and reserve.
• While the shallots are getting brown, in a large bowl, combine the beef, thyme, Worcestershire, grill seasoning, and Dijon mustard.
• Divide the meat into 4 portions. Form large patties about 1 1/4 inches.
• Coat the beef patties with a good drizzle of EVOO. Grill for 5 to 6 minutes per side for medium rare, 7 to 8 minutes per side for medium well to well.
• Drizzle of brush EVOO onto both sides of the bread slices, season with salt and pepper, and add to the grill.
• Cook until well marked on both sides, remove from the grill, and wrap in foil to keep warm.
• In a bowl, combine the beets and greens and drizzle with remaining 3 tablespoons of EVOO, and a little salt and pepper. Toss to coat; add the crumbled goat cheese and toss to distribute.
• To serve, divide the grilled bread among 4 serving plates. Top bread with beet and goat cheese salad, letting it overflow onto the plates.
• Transfer the burgers to the top of the salad and then pile each burger with some of the caramelized shallots.

VIETNAMESE BISTRO BURGERS

Steps:

• To make the Pickled Daikon and Carrot, combine the daikon, carrot, vinegar, and sugar in a bowl, tossing well to coat. Set aside to marinate.
• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. If a grill is unavailable, simply heat a grill pan over medium-high heat on your stovetop.
• To make the Patties, combine the pork, garlic, diced chiles, ginger, fish sauce, soy sauce, five-spice powder, sugar, and lime zest and juice in a bowl, mixing well to incorporate. Divide the mixture into 6 portions and form into round patties.
• Brush the grill rack with vegetable oil. Place the patties on the rack and grill for 6 to 7 minutes per side, until cooked through. Turn the patties 90 degrees halfway through cooking on each side, to attain grill marks.
• Spread the cut side of each bun half with 1/2 tablespoon butter and grill until golden brown, 1 to 2 minutes.
• Spread 1 tablespoon of the mayonnaise on the cut side of each bun bottom and 1 tablespoon of the pate on the cut side of each bun top. Place the cucumber and chile slices on the bun bottoms and top with burger patties. Drain the carrot and daikon pickles and pile a generous amount atop each patty. Add the cilantro sprigs and the pate-smeared bun tops. Enjoy!