Recipes

preheat a grill pan or outdoor grill on high. preheat a small skillet over medium high heat w/ 2 tbs EVOO. add shallots, season w/ salt and pepper, and cook, stirring frequently, for 5 to 6 minutes or until lightly brown. add 2 tbs of the sherry vinegar and continue to cook for 1 minute. then remove form the heat and reserve. while shallots are getting brown, in a large bowl, combine the beef, thyme, Worcestershire, grill seasoning, and dijon. divide meat into 4 portions. form large patties about 1 1/4 inches thick. coat the beef patties w/ a good drizzle of EVOO. grill for 5 to 6 minutes per side for medium well to well. drizzle or brush EVOO onto both sides of the bread slices, season w/ salt and pepper, and add to the grill. cook until well marked on both sides, remove from teh grill, and wrap in foil to keep warm. in a bowl, combine the beets adn greens and drizzle w/ remaining 2 tbs of sherry vinegar, the remaining 3 tbs 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 amound 4 serving plates. top the bread w. the beet and goat cheese salad, letting it overflow onto the plates. transfer the brugers to top the salad and then pile each burger w/ some of the carmelized shallots. attack your big bistro burger w/ a fork and knife.1 tbs EVOO + some for drizzling 4 large shallots, thinly sliced salt and fresh ground pepper 4 tbs sherry vinegar 2 lbs ground sirloin 2 tbs fresh thyme leaves, chopped (1 tbs if dried) 2 tbs Worcestershire sauce 1 tbs grill seasoning (McCormick's Montreal Steak Seasoning) 2 tbs dijon mustard 4 thick slices crusty country style bread 1-8 1/4oz can sliced beets, drained and slices cut into sticks 6 cups frisee, arugula, watercress, or baby spinach 1 c crumbled goat cheese

serves 4