BISTRO BURGERS
Nothing beats a great man-sized burger... except watchin a handsome guy eating one. The sauce is a spinoff of our very own Recipe #280453. :)
Provided by 2Bleu
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- MAKE SAUCE: Whisk sauce ingredients together in a small bowl. Set aside, allowing flavors to meld.
- MAKE VIDALIA: In a sauté pan over medium-low heat, heat butter and oil. Add sliced onion, sprinkle with brown sugar and simmer for approximately 20-30 minutes, stirring occasionally until caramelized. Set aside, keeping them warm.
- MAKE BURGERS: Meanwhile, preheat grill or a cast iron skillet to high. Divide the ground sirloin into 4 burgers. Season on both sides with salt and pepper, to taste. Grill or cook in the skillet for 3-4 minutes on each side for medium-rare doneness. During last minutes of cooking add caramelized onion to each burger, then 2 slices of cheese. Cover grill or pan for approximately 1 minute to melt cheese.
- ASSEMBLY: Spread Bistro sauce on bottom of the toasted buns. Place burgers on buns. Top with suggested toppings.
Nutrition Facts : Calories 728, Fat 46.3, SaturatedFat 21.8, Cholesterol 144.3, Sodium 730.4, Carbohydrate 37, Fiber 1.6, Sugar 14.3, Protein 40.4
BISTRO BURGERS
What makes this burger special is its toppings. Skip the ketchup and top this burger with Dijon, bacon and fried eggs.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium high. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp. Drain the bacon on paper towels, reserving 2 tablespoons bacon drippings.
- Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut-side down, until lightly toasted, about 1 minute.
- Heat 2 tablespoons olive oil in the same skillet over medium-high heat. Add the eggs and fry until the yolks are set but still runny, about 5 minutes. Season with salt and pepper.
- Whisk the mustard, the remaining 1 tablespoon olive oil, the reserved 2 tablespoons bacon drippings and the shallot in a medium bowl. Season with salt and pepper. Add the frisee and toss; season with salt and pepper.
- Spread the bun bottoms with mustard. Top with the burger patties, bacon, frisee salad and fried eggs. Cover with the bun tops.
VIETNAMESE BISTRO BURGERS
This won on Food Network's Utlimate Challenge, courtesy of Brigitte Nguyen. Looked and was judged overly spicy with the sliced jalapenos as posted, so I suggest at least seeding them, if not halving the quantity. Apart from that, I called it the winner before the dishes were even made; can't wait to try them.
Provided by Gianni 23
Categories Lunch/Snacks
Time 20m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 21
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!
Nutrition Facts : Calories 967.7, Fat 55.1, SaturatedFat 20.7, Cholesterol 176.6, Sodium 1429.3, Carbohydrate 70, Fiber 3.1, Sugar 33.8, Protein 46.7
POTATO AND PORK SLIDERS #5FIX
5-Ingredient Fix Contest Entry. The five ingredient maximum requirement for the Simply Potatoes contest is harder than you think! These juicy cheesy pork sliders utilize crispy hash browns to create a top and bottom.
Provided by karieja
Categories Lunch/Snacks
Time 35m
Yield 12 sliders, 6 serving(s)
Number Of Ingredients 5
Steps:
- Spray a 12x17 baking sheet with oil spray. Spread the shredded potatoes evenly on baking sheet. Bake for 10 minutes. Using a flat spatula flatten potatoes firmly against sheet and bake for 10 more minutes. Then broil on low for 5 minutes or until hash browns are lightly browned and crispy.
- Make 12 thin square pork patties. Season both sides of the patty with seasoned pepper. Using a griddle or non-stick pan, brown patties over medium heat for about 4 minutes on each side. Place cooked patties on paper towels and top each with two small squares of Havarti cheese.
- Using a sturdy spatula separate hash browns into 24 small squares for slider tops and bottoms. Gently assemble 12 sliders.
Nutrition Facts : Calories 269.9, Fat 22.4, SaturatedFat 9.8, Cholesterol 69.8, Sodium 574.6, Carbohydrate 0.8, Fiber 0.1, Protein 15.5
SIMPLY POTATOES CHEESY HASH BROWNS
Hash browns baked with cream of chicken soup, sour cream and cheese is a popular potluck casserole. You can't go wrong with this recipe! Courtesy of Simply Potatoes®.
Provided by Simply Potatoes
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F Spray 2 quart glass baking dish with nonstick cooking spray*. In large bowl, combine all hash brown ingredients; mix well. Spread into prepared baking dish.
- In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.
- *Tip: An 11x17-inch rectangular or 8-inch square baking dish can be used.
Nutrition Facts : Calories 198.6, Fat 18, SaturatedFat 10.4, Cholesterol 44.8, Sodium 424.1, Carbohydrate 8.4, Fiber 0.2, Sugar 1.7, Protein 1.9
SIMPLY POTATOES RAJAS TACOS #5FIX
5-Ingredient Fix Contest Entry. Traditional rajas are a much-loved part of south of the border cuisine. Simply Potatoes makes it possible to easily make a home rendition of a dish made popular by 2 well-known chefs. This satisfying entree is a great way to have family and friends enthusiastic about going meatless one night per week.
Provided by Baba Yaga
Categories Potato
Time 35m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 5
Steps:
- Roast poblanos over gas stove burner or beneath broiler, turning frequently, until blistered and beginning to blacken in spots. (Stove top is best, but if you don't have a gas burner, use the broiler carefully - do not overcook - need to have firm texture) Place hot poblanos in paper bag, fold bag to close and allow peppers to steam 5 minutes.
- Preheat oven to 350?F.
- While peppers are steaming, lightly spray interior of 12 inch non-stick skillet with non-stick cooking spray.
- Heat over medium high heat until hot and add potatoes in a single layer. Cover and cook over medium high heat for 4 minutes without stirring. Remove lid, and turn potatoes over, re-cover and continue to cook over medium high heat 4 minutes. Do not stir - this allows potatoes to lightly brown on the edges which contributes a great texture to the finished dish. Repeat steps one more time and cook an additional 4 minutes.
- While potatoes are cooking, remove peppers from bag, cut each pepper open, remove stems, seeds and veins, and open up to flatten each pepper onto cutting surface, skin side up. Scrape off blistered skin (ok if some remains) and slice peppers into ¼ inch strips.
- When potatoes have cooked a total of 12 minutes, remove lid and stir pepper strips into potatoes. Add 1 cup heavy cream, stir and continue to cook over medium high heat, uncovered, until cream thickens 2-3 minutes.
- Stir in cheese, remove from heat and cover.
- Bake Taco Shells according to package directions until desired degree of crispness.
- Spoon potatoes rajas into warm taco shells and serve.
Nutrition Facts : Calories 504.3, Fat 38.9, SaturatedFat 21.7, Cholesterol 116.2, Sodium 503.4, Carbohydrate 29.6, Fiber 5.6, Sugar 1.9, Protein 12.5
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