-
1
Preheat a grill pan or outdoor grill to high.
-
2
Preheat a small skillet over medium-high heat with 2 tablespoons of EVOO.
-
3
Add the shallots, season with salt and pepper, and cook, stirring frequently, for 5 to 6 minutes, or until lightly brown.
-
4
Add 2 tablespoons of the sherry vinegar and continue to cook for 1 minute, then remove from the heat and reserve.
-
5
While the shallots are getting brown, in a large bowl, combine the beef, thyme, Worcestershire, grill seasoning, and Dijon mustard.
-
6
Divide the meat into 4 portions.
-
7
Form large patties about 1 1/4 inches thick.
-
8
Coat the beef patties with a good drizzle of EVOO.
-
9
Grill for 5 to 6 minutes per side for medium rare, 7 to 8 minutes per side for medium well to well.
-
10
Drizzle or brush EVOO onto both sides of the bread slices, season with salt and pepper, and add to the grill.
-
11
Cook until well marked on both sides, remove from the grill, and wrap in foil to keep warm.
-
12
In a bowl, combine the beets and greens and drizzle with the remaining 2 tablespoons of sherry vinegar, the remaining 3 tablespoons of EVOO, and a little salt and pepper.
-
13
Toss to coat; add the crumbled goat cheese and toss to distribute.
-
14
To serve, divide the grilled bread among 4 serving plates.
-
15
Top the bread with the beet and goat cheese salad, letting it overflow onto the plates.
-
16
Transfer the burgers to top the salad and then pile each burger with some of the caramelized shallots.
-
17
Attack your big bistro burger with a fork and knife, please.
-
18
This is a bistro!
-
19
For the large slices of country-style bread, cut a rectangular loaf lengthwise or a round loaf from the center.
