RECIPES: Recipe Details

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Bistro Burger

I took my favorite steak and turned it into a burger. The key is the red wine shallot sauce turned into a compound butter, which is hidden in the middle of the burger. Then I top the burger with a salad of avocato, heirloom tomato and watercress and serve the whole thing on grilled ciabatta rolls.

Ingredients 

1 shallot,minced
1 c. Sutter Home Zinfandel
1 c. Beef Stock 1/4 # butter
1 TBL. Chopped Parsley
Juice of 1 Lemon
Salt Pepper
20 oz. Ground Sirloin
1 Avocato
1 Heirloom Tomato (Brandywine)
1/2 Bunch watercress
2 oz Olive Oil plus more for oiling grill
4 Ciabatta rolls

Instructions 

1) Combine wine and shallot and reduce untill almost dry. 2) Add beef stock and reduce until it is a syrup, cool. 3) Mix with softened butter, parsley, half the lemon juice, salt and pepper, and mold with the help of parchment into a log approximately 2 in. in diameter, Cool. 4) Add 1 tbl. of salt to ground beef, mix well and divide into four servings. Shape each burger around a slice of compound butter and reserve in fridge. 5) Mix reserved lemon juice with 1 oz of olive oil, salt and pepper. 6) slice avocato and dress with above vinagrette and reserve. Slice tomatoes, reserve. Clean Cress and reserve. 7) Season burgers and grill until medium rare or medium. Meanwhile scoop out excess crumb from the ciabatta rolls, brush with olive oil and grill. 8) Assemble burger: place burger on roll, top with avocato, tomato and watercress salad.

Comments 

It is crucial that the burger is "sealed" so that no butter leaks out. If this is done properly, the burger is moist and juicey, it also has a suprise inside.