One of my favorite bistro meals consists of a thick and juicy steak crusted with coarsely ground black pepper–steak au poivre–served with a simple green salad tossed with a mustardy vinaigrette. The bistro burger takes the flavor highlights of that meal and packages them in burger form. The coarse black pepper makes a great crust for the burger –just as it does on steak au poivre!—and adds a nice touch of heat. Shredded endive in a mustard vinaigrette (of course) and nutty Gruyère cheese are natural accompaniments.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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).
Step 4
Place the burgers on the bun bottoms and top each one with some of the endive. Cover with the bun tops and serve immediately.
