↞ recipe box start page
Category: Sandwiches I
Prep Time: Cook Time: Total Time:
1 lb ground beef
1 head roasted garlic
1 shallot, minced
3 tsp prepared horseradish
1 tbsp Worcestershire sauce
1 tsp smoked black pepper
1 tsp sea salt
1 tsp smooth Dijon mustard
1 egg yolk
8 brioche dinner rolls, sliced for burgers, and buttered
8 slices smoked Gouda cheese
Onion marmalade (recipe follows)
Mix together the beef, garlic and shallot. Add the horseradish, Worcestershire, pepper, salt, mustard and egg yolk. Form into 8 (2-oz) discs and chill before grilling.
Lightly toast the buns on the griddle, then grill burgers. When the burger is turned over, top with a tbsp of onion marmalade, then a slice of cheese. Before serving, top with a dollop of fig roasted garlic aioli.
Onion Marmalade
1/2 stick butter
2 large onions, medium dice
Salt and pepper to taste
1/2 cup red wine
1/4 cup raspberry vinegar
2 tbsp brown sugar
Melt the butter in a saute pan over medium-high heat. Add onions, reduce heat to medium and saute for about 25 minutes, until onions are soft and caramelized. Add the wine, vinegar, brown sugar and re-season with salt and pepper. Reduce over medium heat until liquid has a syrupy consistency. Set aside.
view more member recipes
BISTRO BURGERS
view my recipes
print
save
Category: Sandwiches I
Prep Time: Cook Time: Total Time:
1 lb ground beef
1 head roasted garlic
1 shallot, minced
3 tsp prepared horseradish
1 tbsp Worcestershire sauce
1 tsp smoked black pepper
1 tsp sea salt
1 tsp smooth Dijon mustard
1 egg yolk
8 brioche dinner rolls, sliced for burgers, and buttered
8 slices smoked Gouda cheese
Onion marmalade (recipe follows)
Mix together the beef, garlic and shallot. Add the horseradish, Worcestershire, pepper, salt, mustard and egg yolk. Form into 8 (2-oz) discs and chill before grilling.
Lightly toast the buns on the griddle, then grill burgers. When the burger is turned over, top with a tbsp of onion marmalade, then a slice of cheese. Before serving, top with a dollop of fig roasted garlic aioli.
Onion Marmalade
1/2 stick butter
2 large onions, medium dice
Salt and pepper to taste
1/2 cup red wine
1/4 cup raspberry vinegar
2 tbsp brown sugar
Melt the butter in a saute pan over medium-high heat. Add onions, reduce heat to medium and saute for about 25 minutes, until onions are soft and caramelized. Add the wine, vinegar, brown sugar and re-season with salt and pepper. Reduce over medium heat until liquid has a syrupy consistency. Set aside.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Bistro Burgers
by sgre52160
1 lb ground beef 1/2 tsp salt 1/2 tsp black pepper 2 tbsp Dijon-style mustard 1 tbsp chopped fresh chives or parsley 1 garlic clove, crushed 4 crusty rolls, split open 4 wedges (2 ozs) Brie c
by sgre52160
1 lb ground beef 1/2 tsp salt 1/2 tsp black pepper 2 tbsp Dijon-style mustard 1 tbsp chopped fresh chives or parsley 1 garlic clove, crushed 4 crusty rolls, split open 4 wedges (2 ozs) Brie c
Bistro Beer Burgers
by sgre52160
2 tbsp beer 1/2 tsp hot pepper sauce 1/4 tsp Worcestershire sauce 1 1/2 lbs ground chuck Salt and pepper, to taste Stir together first 3 ingredients. Pour over the beef. Mix together and make
by sgre52160
2 tbsp beer 1/2 tsp hot pepper sauce 1/4 tsp Worcestershire sauce 1 1/2 lbs ground chuck Salt and pepper, to taste Stir together first 3 ingredients. Pour over the beef. Mix together and make
Bistro Chicken
by sgre52160
2 tbsp butter 1 tbsp olive oil 6 boneless chicken breast halves 1 tsp salt freshly ground black pepper to taste 1/2 cup chopped shallots 1 (14.5 oz) can diced tomatoes, plus juices 11/2 tsp
by sgre52160
2 tbsp butter 1 tbsp olive oil 6 boneless chicken breast halves 1 tsp salt freshly ground black pepper to taste 1/2 cup chopped shallots 1 (14.5 oz) can diced tomatoes, plus juices 11/2 tsp
Bistro Catfish
by sgre52160
1/2 cup chopped sun-dried tomatoes packed in oil, drained with 4 tbsp oil reserved 4 cloves garlic, minced 4 catfish fillets, about 6 ozs each 1/2 tsp salt 1/2 tsp black pepper 2 (10 oz) pkg fres
by sgre52160
1/2 cup chopped sun-dried tomatoes packed in oil, drained with 4 tbsp oil reserved 4 cloves garlic, minced 4 catfish fillets, about 6 ozs each 1/2 tsp salt 1/2 tsp black pepper 2 (10 oz) pkg fres
view more member recipes