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1
Preheat a grill pan or grill to high.
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2
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.
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3
Add 2 tablespoons of the sherry vinegar and continue to cook for 1 minute, then remove from the heat and reserve.
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4
While the shallots are getting brown, in a large bowl, combine the beef, thyme, Worcestershire, grill seasoning, and Dijon mustard.
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5
Divide the meat into 4 portions. Form large patties about 1 1/4 inches.
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6
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.
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7
Drizzle of brush EVOO onto both sides of the bread slices, season with salt and pepper, and add to the grill.
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8
Cook until well marked on both sides, remove from the grill, and wrap in foil to keep warm.
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9
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.
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10
To serve, divide the grilled bread among 4 serving plates. Top bread with beet and goat cheese salad, letting it overflow onto the plates.
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11
Transfer the burgers to the top of the salad and then pile each burger with some of the caramelized shallots.
