brioche buns or 4 hamburger buns, split and toasted
Serving Size: 1 (268) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 438 g61 %
Total Fat 48.7 g74 %
Saturated Fat 14.1 g70 %
Cholesterol 141.4 mg
Sodium 473.6 mg
Dietary Fiber 1.2 g4 %
Sugars 2.9 g11 %
Protein 45.4 g
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.