Best 4 Bistro Burger Recipes

VIETNAMESE BISTRO BURGER

Steps:

• To make the Pickled Daikon and Carrot, combine the daikon, carrot, vinegar, and sugar in a bowl, tossing well to coat. Set aside to marinate.
• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. If a grill is unavailable, simply heat a grill pan over medium-high heat on your stovetop.
• To make the Patties, combine the pork, garlic, diced chiles, ginger, fish sauce, soy sauce, five-spice powder, sugar, and lime zest and juice in a bowl, mixing well to incorporate. Divide the mixture into 6 portions and form into round patties.
• Brush the grill rack with vegetable oil. Place the patties on the rack and grill for 6 to 7 minutes per side, until cooked through. Turn the patties 90 degrees halfway through cooking on each side, to attain grill marks.
• Spread the cut side of each bun half with 1/2 tablespoon butter and grill until golden brown, 1 to 2 minutes.
• Spread 1 tablespoon of the mayonnaise on the cut side of each bun bottom and 1 tablespoon of the pate on the cut side of each bun top. Place the cucumber and chile slices on the bun bottoms and top with burger patties. Drain the carrot and daikon pickles and pile a generous amount atop each patty. Add the cilantro sprigs and the pate-smeared bun tops. Enjoy!
• Cook's note: These burgers can also be served on baguettes, if preferred, in which case, the patties should be formed into oblong shapes. Hamburger buns are a bit softer and easier to manage, which is why I've chosen them for this recipe. If available, buy a peppercorn pate, which adds a great hint of black pepper to the burger. For serving, burgers can be halved and skewered for a beautiful presentation and manageability. They go well with sweet potato french fries or taro chips!
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

BISTRO DON GIOVANNI'S BISTRO BURGER

Steps:

• For the aioli: Make a smooth paste with garlic and salt by pounding them in a mortar and pestle. If you don't have a mortar and pestle, smash them on a cutting board with the side of a large knife, then smear them around. Leave the pounded paste in the mortar, or put it in a small mixing bowl. With a small wire whisk, stir the egg yolk into the paste until smooth. Slowly drizzle the oil into the bowl, whisking continuously. The sauce will be tight, intensely garlicky and sticky when finished. If you want a lighter sauce, whisk in a little water to loosen it up. Set aside or refrigerate until ready to use. For the onions and meat: Peel and slice onions thickly, about 3/8 - to 1/2-inch. Run a skewer crosswise through the diameter to help hold the rings together. (If using bamboo skewers, soak them in water for at least 30 minutes first.) Brush the onion slices with olive oil and season to taste with salt and pepper. Grill onions over medium heat, turning at least once, until caramelized and tender, about 15-20 minutes. Meanwhile, spread the meat out in a shallow pan; sprinkle evenly with about 1 tablespoon salt and 1 teaspoon pepper. Gently work the seasoning into the meat. Be sure not to overwork the meat or it will be tough when cooked. Divide into 6 to 8 portions. Shape into balls and gently flatten to desired thickness. Refrigerate until ready to use, or grill right away to desired doneness. To finish: Cut the buns in half and lightly toast on the grill. Smear buns with aioli and top with the grilled patties and onions; serve tomatoes and lettuce on the side. Per patty with aioli: 738 calories, 29 g protein, 0 g carbohydrate, 68 g fat (24 g saturated), 171 mg cholesterol, 940 mg sodium, 0 g fiber. Wine pairing: The burger is terrific with a somewhat tannic wine, but the sweet grilled onions prefer something smoother. Try a Carmenere or a Malbec.

BISTRO BURGER

Steps:

• Whisk together the vinegar and mustard in a medium bowl and season with salt and pepper. Slowly add the olive oil and whisk until emulsified. Add the endive to the bowl and toss to coat. Let sit at room temperature for 15 minutes before serving.
• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and with the coarsely ground black pepper.
• Cook the burgers, using the oil (see page 16) and topping each one with a slice of cheese and a basting cover during the last minute of cooking (see page 21).
• Place the burgers on the bun bottoms and top each one with some of the endive. Cover with the bun tops and serve immediately.

BISTRO BURGER

Steps:

• In a bowl, whisk the vinegar and mustard together; season with salt and pepper to taste.
• Slowly add the olive oil and whisk until emulsified.
• Add the endive to the bowl and toss to coat; let sit at room temperature for 15 minutes before serving.
• Divide the meat into 4 equal portions (about 6 ounces each); form each portion loosely into a 3/4 inch thick burger and make a deep depression in the center with your thumb.
• Season both sides of each burger with salt and pepper.
• Heat oil in a pan or griddle over high heat until the oil begins to shimmer; cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef, 5 minutes for turkey; flip burgers over; cook until golden brown and slightly charred on the second side (4 minutes for med-rare beef, 5 minutes for turkey).
• During last minute of cooking, cover each patty with a slice of cheese and cover with a basting cover or tent burgers with foil.
• Place burgers on the bun bottoms and top each one with some of the endive.
• Cover with the bun tops and serve immediately.