I was jonesin’ for a big, great burger. Hot off the grill. Juicy. Packed with flavor. These Bistro burgers were so good that Anita said “You’re making these again, and soon” after only one bite. Of course, there’s bacon. And a fried egg (burgers and fried eggs were meant for each other). But the kicker? Frisee lettuce tossed with Dijon, shallots and a bit of the drippings from the bacon. My goodness they were great!
There is nothing I can think of that could possibly make these Bistro burgers any better other than to have made more of them. The Dijon wasn’t too strong (sometimes, too much mustard can be a bad thing), and in fact it was outstanding. Every bite was packed with the perfect tastes.
I like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.
Also try my version 2.0 of the Bistro Burger. It has the added kick of horseradish!
- Fire up your grill.
- Meanwhile, cook the bacon in a large skillet until crisp. Remove to a paper towel-lined plate.
- Reserve all but 1 tablespoon of the bacon drippings.
- Season the burger patties and place on the grill.
- While the burgers are cooking fry the egg in the skillet. Remove.
- Cook burgers until they reach the desired doneness.
- Toast buns as desired.
- Whisk 1 tablespoon of the Dijon and 1 tablespoon of the reserved bacon drippings. Stir in the shallots then toss the frisee into the mixture, coating
- Slather buns with a bit more of the Dijon.
- Add the cooked patties, bacon, egg, frisee and bun tops. Enjoy!
Nutritional values are approximate.