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/"
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How to make The Brew Bistro All American and Classic Burger | Capital Lifestyle
Brew Bistro takes us through their grill and shows us how they make their famous All American and Classic Burger.
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The secret recipe for plant-based vegan burgers | Chef David Lee, Planta
The recipe and ingredients that Planta chef David Lee uses to make his Planta plant-based burger. Chef David Lee talks to White Coat, Black Art’s Dr. Brian Goldman about what goes into one of his restaurant’s top seller and what spurred Lee on to plant-based eating.
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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.
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From Start to Finish: A Bistro Burger Story
Join us as we chronicle the life of a Bistro Burger, from raw sirloin, and brisket, to delicious cooked patty topped with lettuce, tomato, onions, and Chef Wade's secret sauce.