Bistro Burger
Bobby Flay
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 3tablespoons white wine vinegar
- 1
- 1⁄3
- 1
- 1 1⁄2lbs ground chuck or 1 1/2 lbs ground turkey
- 1teaspoon fresh coarse ground black pepper
- 1 1⁄2tablespoons canola oil
- 4
- 4brioche buns or 4 hamburger buns, split and toasted
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DIRECTIONS
- 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.
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