Big Bistro Burgers With Caramelized Shallots On Grilled Bread With Beet And Goat Cheese Salad Recipes

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.

BEET SALAD WITH GOAT CHEESE

Steps:

• Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
• While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
• In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
• Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

ROASTED BEET AND GOAT CHEESE SALAD

Steps:

• Roast beets: Wash beets and place in tin foil. Bake in 400 oven for 45 - 1 hour (depending on size). Test beets with a fork to see if cooked inside. Remove and let cool slightly. Peel and set aside. (can be done in advance).
• Vinaigrette: Combine shallots, balsamic vinegar, olive oil and grainy mustard. Salt and pepper to taste. (can be done in advance).
• In a bowl, add just enough dressing to coat lettuce leaves. Divide salad on plates, top with red onion and sprinkle with goat cheese.

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:

• 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.

MARINATED BEET SALAD WITH WHIPPED GOAT CHEESE

Steps:

• Prepare the beets: Place a rack in the center of the oven and heat to 400 degrees. Place a sheet pan underneath to catch any drips from the beets.
• Trim the greens, tops and stems from the beets. Wash thoroughly and wrap in aluminum foil packages, about 4 beets per package. Place the packages directly on the oven rack and bake until beets are easily pierced by a fork or knife, 45 minutes to 1 hour depending on size. (No need to unwrap the beets to test them.)
• Meanwhile, in a large bowl, combine shallots, oil, vinegar and a lavish sprinkling of salt and pepper. Set aside.
• Remove beets from oven and carefully open packages to let the steam escape. Let cool at least 20 minutes, or up to 4 hours.
• Unwrap beets and use a peeler or your fingers to remove any tough skin. Dice beets neatly into bite-size pieces. Add to bowl with shallot mixture, mix well and let marinate in the refrigerator for at least 30 minutes or up to 8 hours. Stir occasionally.
• Meanwhile, in a toaster oven or 350-degree oven, toast nuts until golden, about 5 minutes. If unsalted, sprinkle with salt. Let cool, then coarsely chop.
• Prepare the goat cheese: In a bowl, mix or whisk all ingredients together until smooth. Keep whipping until cheese is fluffy and soft. Taste and season with additional vinegar and salt. Refrigerate until ready to serve.
• To serve, pile beets on a serving platter or individual plates. Spoon remaining dressing over the top. Spoon dollops of goat cheese mixture on and around the beets, then tuck in herbs and/or greens. Sprinkle with nuts and serve immediately.

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.