Categories: Ground Beef, Hamburgers, Main Dish
Ingredients
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard (heaping)
- kosher salt
- fresh ground black pepper
- 1/3 cup extra virgin olive oil
- 1 large head endive, thinly shredded
- 1 1/2 lbs ground chuck or 1 1/2 lbs ground turkey
- 1 teaspoon fresh coarse ground black pepper
- 1 1/2 tablespoons canola oil
- 4 slices gruyere cheese, each 1/4 inch thick
- 4 brioche buns or 4 hamburger buns, split and toasted
Directions
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In a bowl, whisk the vinegar and mustard together; season with salt and pepper to taste.
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Slowly add the olive oil and whisk until emulsified.
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Add the endive to the bowl and toss to coat; let sit at room temperature for 15 minutes before serving.
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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.
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Season both sides of each burger with salt and pepper.
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Heat oil in a pan or griddle over high heat until the oil begins to shimmer; cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef, 5 minutes for turkey; flip burgers over; cook until golden brown and slightly charred on the second side (4 minutes for med-rare beef, 5 minutes for turkey).
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During last minute of cooking, cover each patty with a slice of cheese and cover with a basting cover or tent burgers with foil.
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Place burgers on the bun bottoms and top each one with some of the endive.
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Cover with the bun tops and serve immediately.