Big Bistro Burgers With Caramelized Shallots - cooking recipe

Ingredients

5 tablespoons olive oil
4 large shallots, thinly sliced
salt and pepper
4 tablespoons sherry wine vinegar
2 lbs ground sirloin
2 tablespoons fresh thyme leaves, chopped
2 tablespoons Worcestershire sauce
1 tablespoon grill seasoning
2 tablespoons Dijon mustard
4 slices crusty country bread
1 (8 1/4 ounce) can sliced beets, drained and cut into sticks
6 cups arugula (or frisse, watercress, or baby spinach)
1 cup crumbled goat cheese

Preparation

Preheat a grill pan or grill to high.
Preheat a small skillet over medium-high heat wth 2 tablespoons of EVOO. Add the shallots, season with salt and pepper, and cook, stirring frequently, for 5 to 6 minutes, or until lightly brown.
Add 2 tablespoons of the sherry vinegar and continue to cook for 1 minute, then remove from the heat and reserve.
While the shallots are getting brown, in a large bowl, combine the beef, thyme, Worcestershire, grill seasoning, and Dijon mustard.
Divide the meat into 4 portions. Form large patties about 1 1/4 inches.
Coat the beef patties with a good drizzle of EVOO. Grill for 5 to 6 minutes per side for medium rare, 7 to 8 minutes per side for medium well to well.
Drizzle of brush EVOO onto both sides of the bread slices, season with salt and pepper, and add to the grill.
Cook until well marked on both sides, remove from the grill, and wrap in foil to keep warm.
In a bowl, combine the beets and greens and drizzle with remaining 3 tablespoons of EVOO, and a little salt and pepper. Toss to coat; add the crumbled goat cheese and toss to distribute.
To serve, divide the grilled bread among 4 serving plates. Top bread with beet and goat cheese salad, letting it overflow onto the plates.
Transfer the burgers to the top of the salad and then pile each burger with some of the caramelized shallots.