How To make Bistro Cheeseburger
1 1/2 pounds ground beef
Vegetable oil 4 slices sweet onion
1/2 inch thick
4 crusty rolls :
split, toasted
4 romaine lettuce leaves
4 tomato slices -- 1/2 inch thick
8 slices Swiss cheese
1/4 cup mayonnaise
1 tablespoon Dijon mustard
In small bowl, combine sauce ingredients (mayonnaise and Dijon mustard); set as ide. Shape ground beef into four 3/4" thick patties. Lightly brush oil onto cut side s of onion. Place patties and onions on grid over medium, ash covered coals. Gr ill, uncovered, 13 to 15 minutes or until centers are no longer pink and onions are tender, turning once. Season burgers with salt and pepper, if desired, aft er turning. Approximately 1 minute before burgers are done, top each burger wit h 2 slices cheese. Meanwhile, spread equal parts of sauce mixture on top half of each roll. Line b ottom half of each roll with lettuce and tomato; top with cheeseburger and onio n. Close sandwiches.
Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/"
How To make Bistro Cheeseburger's Videos
Bistro Burger - May 19, 2019
Chef Mark Canzonetta shares his Bistro Burger recipe with Lauren and Adam Keck of Modern Methods Brewery. The Bistro Burger is a big favorite at Mark's restaurant and this cooking segment tells all!
Recipe Bistro Burger - EN
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How A Michelin-Starred Chef Makes The Perfect Burger
Chef April Bloomfield — of The Spotted Pig and The Breslin fame — has a brand new spot opening up in New York’s Midtown this week. It’s called Salvation Burger, and The Meat Show Nick Solares got to go behind the scenes to see how it’s namesake menu item comes together.
For more Meat Show videos, click here:
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Donut Burger Recipe | TRAP BISTRO TV | #groundbeef
Hey guys, the TRAP DONUT BURGER is my entry into the #groundbeef collaboration with my fellow YouTube Cooking Fam! Big shout out to Cooking with Rexy, Just8Ate and Yesterkitchen! Make sure you check out their recipes and all the cool recipes tagged with #groundbeef #donutburger #cheeseburger
Ingredients:
Glazed Donuts
Ground Beef (At least 20% fat, 80% lean)
Salt
Pepper
Cheese (American)
Bacon
Cooking with Rexy:
Yesterkitchen:
Just8Ate:
check out the rest of the Ground Beef collabs at the official Playlist:
Follow me on Instagram at @bigsettrip, follow Marissa at @3M_Krew.
Trap Bistro and Garden Gang Merchandise available at:
Red Wine Bistro Burger Recipe | Re:Wine w/bschwitty
In honor of International Burger Day, I've created the ultimate burger for wine lovers. This is the Official Re:Wine Bistro Burger and it is A-MAZING!!
Ingredients:
For Tomato Confit:
Grape or Cherry Tomatoes
2 Cloves Garlic
1 cup extra virgin olive oil
half sprig Rosemary
For Red Wine Caramelized Onion Jam
Half of sweet onion sliced medium thick
2 cups Red Wine (preferably Cab Sauv)
1 Tbso butter
1 Tbsp Vegetable Oil (I use avocado)
For Rosemary Garlic Aioli:
1 large egg
1 cup oil (reserved from confit)
1 tbsp lemon juice (half a lemon)
1 tsp dijon mustard
1 clove garlic
(stick blender needed)
For Red wine Reduction:
1 cup Red Wine (same as before)
1 Tbsp Butter
For Burger Patty:
1/2 lb ground beef (80% lean)
1/4 cup red wine reduction (see above)
Salt & Pepper
1 tbsp butter
For Burger:
Arugula
Goat Cheese
Caramelized Onions (see above)
Tomato Confit (see above)
Garlic Aioli (see above)
1 Tbsp Butter
Brioche Burger Bun, toasted
Directions:
For Tomato Confit:
In a ramekin, add tomatoes, garlic, rosemary and cover with olive oil.
Place in an air fryer (or conventional oven) at 300 degrees (F) and cook for 15 mins (air fryer) or until tomatoes are blistered.
Take out and cool.
Reserve oil and garlic for aioli, gently smash the tomatoes after removing the oil.
For Red Wine Caramelized Onion Jam:
Add onions to pan on medium low heat. Add butter once onions begin to sweat. Add oil once onions begin to brown. Add thin layer of wine once onions begin to caramelize and reduce. Once wine is reduced add more wine and keep reducing/adding wine until onions are fully caramelized and have absorbed the reduction and color.
Remove onions from pan.
For Rosemary Garlic Aioli:
While caramelizing onions, add an egg to a container that fits a stick blender, lemon juice, and mustard, top with garlic and oil from the Tomato Confit and let rest for at least 15 seconds. Using a stick blender, blend and lift up once it begins to emulsify.
For Red wine Reduction:
In the pan used for the onions, deglaze pan with red wine and butter. Reduce until 1/4th of original amount
Let cool completely before adding to meat
For Burger Patty:
In a mixing bowl, combine ground beef and red wine reduction. For a puck the size of the burger bun. Season generously on all sides with salt and pepper (like you would a steak).
In a hot pan, place.butter and add burger patty. Cook for 6 minutes on each side or until desired inside temperature is reached. Top with cheese once flipped.
Remove from pan and let rest for 5 minutes.
For Burger Assembly:
Spread garlic aioli on the top and bottom bun. Place arugula on the bottom bun. place burger on top of arugula. Top with tomato confit and caramelized onions. Place crown on top and serve.
The SECRET Recipe for PLANT BASED Burgers (That taste just like a burger)
Sponsored By GreenChef For a total of $80 off of Green Chef, go to and enter code saucestache80
I recently saw a video featuring chef David Lee from Planta in Toronto. He gave a quick rundown of the ingredents and how he makes their plant based burgers. I put a little twist on the recipe to make it my own and WOW! All Plants and nothing too overly processed! Super simple vegan burger!
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