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Bistro Burger Menu

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Forget the bun—the only bread you'll want near these these bistro-inspired burgers is a warm, crusty baguette.

A decadent burger stuffed with blue cheese and topped with a rich red-wine pan sauce forms the foundation of this bistro-style menu. In typical French fashion, beef must be accompanied by a mound of crispy french fries—we roast our in the oven for lots of flavor and crunch. Finally, the meal is rounded out with a classic green salad, and finished simply with fresh figs, a dollop of lemon-scented mascarpone, and a drizzle of honey.

Menu Timeline

Up to 4 hours ahead:

  • Make and stuff the burger patties, refrigerate until ready to grill.
  • Make and refrigerate the sherry vinaigrette.

Up 2 hours ahead:

  • Peel the potatoes and cut them into sticks.
  • Submerge the potato stick in water and refrigerate until ready to cook.

An hour before dinner:

  • Parboil the potato sticks and drain them on paper towels.
  • Thoroughly wash and dry the salad greens.

30 minutes before dinner:

  • Put the fries in the oven.
  • Make the red-wine pan sauce, keep warm.

Just before dinner:

  • Grill the burgers.
  • Dress and plate the salad.
  • Remove fries from the oven and season with salt.

Just before dessert:

  • Make the lemon-scented mascarpone.
  • Halve the figs, top with the mascarpone, and drizzle with honey.

Shopping List

Fresh Produce:

  • 2 large shallots
  • 2 large russet potatoes (about 1-3/4 lb. total)
  • 4 to 5 oz. (four large handfuls) baby greens or mesclun
  • 1 large lemon
  • 12 fresh figs

Meat, Dairy & Eggs:

  • 1-1⁄2 lb. ground 80% to 85% lean beef, preferably chuck
  • 4 oz. crumbled creamy blue cheese, such as Point Reyes Farmstead Original Blue
  • 4 Tbs. unsalted butter
  • 1/2 cup mascarpone

Other Groceries:

  • 3⁄4 cup red wine

Pantry Staples:

  • 1 cup lower-salt beef or chicken broth
  • 1/2 cup good-quality extra-virgin olive oil
  • 2 Tbs. sherry vinegar
  • 1 Tbs. balsamic vinegar
  • 2-1/2 tsp. Dijon mustard, preferably grainy
  • 2 tsp. Worcestershire sauce
  • Honey for drizzling
  • Whole nutmeg
  • Kosher salt
  • Fleur de sel or other coarse salt
  • Black peppercorns

The Menu

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