The Bistro Burger

It's about time I actually posted the "burger" portion of this blog, wouldn't you say?

Here's a recipe for an upscale burger, made with sauted shallot and garlic, and topped with Gruyere cheese.

Bistro Burger

1 1/4 lbs freshly ground beef chuck
2 tablespoons olive oil
2-3 shallots, finely diced
2 garlic cloves, minced
salt & freshly ground black pepper
crushed red pepper flakes (optional)
2 tablespoons finely chopped Italian parsley
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 slices bacon
4 slices Gruyere cheese
4 brioche hamburger buns, split in half

Heat 1 tablespoon oil in heavy nonstick small sauté pan over medium heat. Add shallots, and sprinkle with salt and pepper. Sauté for 5 minutes or until translucent. Add garlic and cook for 1 minute longer. Remove from heat and allow to cool.

Gently mix the ground beef, parsley, mustard, Worcestershire sauce, salt, pepper, crushed red pepper flakes (if using), shallots and garlic in large bowl until well blended.

Divide the beef mixture into 4 equal mounds and shape each into a 4" diameter patty. Set the patties aside. Cook bacon to doneness. Lightly toast the brioche buns 1-2 minutes or until lightly toasted.

Grill the burgers to medium doneness and top with Gruyère cheese.