Bistro Burger Version 2.0

Any good bistro has a good bistro burger. And there are as many variations as there are bistros. My first favorite bistro burger was loaded with lettuce, fried egg, bacon, and a whole bunch of other things. Version 2.0 of the bistro burger takes a little simpler approach, combining delicious grilled mushrooms and onion with a fantastic sauce. This is one messy burger and that’s a good thing. I’ve always said “The messier it is, the better it’s going to be.”

Bistro Burger Version 2

More Sauce, More Better

The sauce absolutely paired beautifully with the burger. It’s so good that I doubled the sauce recipe.

That Horseradish Kick

I’m a casual fan of horseradish, which means it can easily become too strong for me if there is too much of it in a dish. The amount of horseradish in the sauce on these burgers was just right for me. The same sauce now finds its way onto wraps and sandwiches in our household. It’s just that good.

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.

Don’t like horseradish? Try my other burgers version. It’s a little tamer but oh so good.

Bistro Burger Version 2
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5 from 1 vote

Bistro Burger Version 2.0

Any good bistro has a good bistro burger. And there are as many variations as there are bistros. The sauce on these, though, is amazing.
Course Main
Cuisine American
Keyword burgers
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 607kcal

Ingredients

For the burgers

  • 1 pound ground beef
  • Kosher salt
  • ground black pepper
  • 4 ounces button mushrooms sliced
  • 4 ounces cremini mushrooms sliced
  • ½ cup red onions sliced then
  • 1 tablespoon olive oil
  • 4 slices Swiss cheese
  • 4 slices Fontina cheese
  • 4 onion burger rolls

For the sauce (we love the sauce so much that we doubled it)

Instructions

For the sauce

  • Whisk together all ingredients until smooth.

For the burgers

  • Fire up your grill.
  • Season the burgers with salt and pepper and begin cooking.
  • Toss the mushrooms and onion with the olive oil and place on a sheet of aluminum foil.
  • Place foil on grill and cook until the mushrooms are starting to get tender.
  • When the burgers are done top with the mushroom mixture.
  • Add the cheese slices and melt.
  • Toast the buns if desired. Slather with the sauce.
  • Add the cooked patties.
  • Devour.

Nutrition

Calories: 607kcal | Carbohydrates: 27g | Protein: 38g | Fat: 38g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 599mg | Potassium: 614mg | Fiber: 2g | Sugar: 6g | Vitamin A: 438IU | Vitamin C: 5mg | Calcium: 393mg | Iron: 4mg

Nutritional values are approximate.

Bistro Burgers

I was jonesin’ for a big, great burger. Hot off the grill. Juicy. Packed with flavor. These Bistro burgers were so good that my wife 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!

Bistro Burgers

Don’t Mess With Perfection

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!

Bistro Burgers
Print Pin
5 from 1 vote

Bistro Burgers

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.
Course Main
Cuisine American
Keyword burgers
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 burgers
Calories 722kcal

Ingredients

  • 4 slices bacon
  • 1 ½ pounds ground beef divided into 4 patties
  • Kosher salt
  • ground black pepper
  • 4 large eggs
  • 4 hamburger buns
  • 1 tablespoon Dijon mustard plus more for spreading
  • 1 shallot sliced thin
  • 1 bunch frisee lettuce torn

Instructions

  • 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!

Nutrition

Calories: 722kcal | Carbohydrates: 23g | Protein: 43g | Fat: 49g | Saturated Fat: 18g | Trans Fat: 2g | Cholesterol: 321mg | Sodium: 589mg | Potassium: 653mg | Fiber: 1g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 6mg

Nutritional values are approximate.