Martha Stewart Bistro Burgers

Martha Stewart bistro burgers turn juicy beef, charred sweet onions and melty white cheddar into a steakhouse-style grilled burger on toasted brioche in 40 minutes. This easy grilled burger recipe fits a summer weeknight dinner, Father's Day, Fourth of July and any backyard cookout.

Cook the onions on the grill until they are charred but still crisp-tender, then cover them with the Worcestershire sauce in the skillet. Pull them too early and they stay raw and sharp, but leave them too long and they turn limp under the burger.

Martha brushes the patties with Dijon mustard before they hit the grates, which adds depth to the crust that a plain burger never gets. A horseradish mayo on toasted brioche and a pile of peppery watercress finish it off, so it eats more like a bistro plate than a backyard burger.

Martha Stewart Bistro Burgers

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

780

kcal

Thick beef patties get a mustard glaze and a char on the grill, then melt under sharp cheddar and rest on toasted brioche. Smoky onions and a horseradish spread give every bite crunch, creaminess and a little kick.

Ingredients

• 1/3 cup mayonnaise
  

• 3 tablespoons Dijon mustard
  

• 2 tablespoons freshly grated horseradish
  

• Kosher salt and freshly ground pepper
  

• 1 1/2 pounds ground beef (85 percent lean)
  

• 4 brioche buns, split
  

• Vegetable oil, for drizzling and grill
  

• 1 large sweet onion, such as Vidalia (12 ounces), sliced into ½-inch-thick rounds
  

• 2 tablespoons Worcestershire sauce
  

• 4 slices sharp white cheddar
  

• 2 beefsteak tomatoes, sliced into thick rounds
  

• Flaky sea salt, such as Jacobsen
  

• Mixed greens, such as watercress and chopped radicchio, and cornichons, for serving
  

Directions

• Make the sauce: Stir together 1/3 cup mayonnaise, 1 tablespoon Dijon mustard and 2 tablespoons freshly grated horseradish. Season it lightly with salt and pepper, then set it aside.
• Form the patties: Form 1 1/2 pounds ground beef into 4 patties, each slightly larger across than the buns. Press a small indent into the center of each with your thumb, then cover them loosely and chill until you are ready to cook.
• Grill the onions: Heat the grill to medium-high, set a large straight-sided skillet with a lid nearby and brush the grates with vegetable oil. Drizzle the onion rounds with oil, season them, and grill 7 to 9 minutes, flipping once, until charred and crisp-tender.
• Rest the onions: Move the onions to the skillet, drizzle them with 2 tablespoons Worcestershire sauce and cover with the lid. Then close the grill and bring it back to medium-high heat.
• Season and grill the patties: Season the indented sides of the patties generously with salt and pepper, then brush them with the remaining 2 tablespoons Dijon mustard. Place them indent-side down on oiled grates, season the tops, and cook 3 to 4 minutes until lightly charred.
• Flip and add cheese: Flip the patties, top each with a slice of sharp white cheddar and cover the grill. Cook 3 to 4 minutes more until the cheese melts and the burgers are cooked through, moving them as needed to avoid flare-ups.
• Toast the buns: Move the burgers to the skillet and cover them with the lid. Then grill the split brioche buns cut-side down for about 1 minute until lightly toasted.
• Assemble and serve: Sprinkle the tomato slices with flaky sea salt, then spread both sides of the buns with the horseradish mixture. Stack on the patties, onions and mixed greens, and serve with the tomatoes and cornichons on the side.

Tools for this recipe

• OXO 12-inch locking tongs, OXO silicone pastry brush, ThermoPro instant-read thermometer, Maldon sea salt flakes, 2 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why should the patties be bigger than the buns?

Beef loses moisture as it cooks, so the patties shrink as they grill. Forming them slightly wider than the buns means they still cover the bread when they come off the heat.

What does the thumb indent actually do?

The small dimple in the center keeps the patties from swelling upward and turning domed on the grill. It leaves you with flat burgers that stack neatly and cook evenly.

How do I keep the burgers juicy and tender?

Handle the beef as little as you can when you shape the patties. Overworking ground beef makes the proteins bind together tightly, which gives you tough, dry burgers.

Can I make these burgers ahead of time?

You can shape the patties and mix the horseradish sauce a few hours ahead, keeping both covered in the fridge until you light the grill. The onions and toasted buns are best done fresh, since they take only minutes.

What can I serve alongside bistro burgers?

Salted tomato slices and cornichons are already on the plate, so a potato salad or a corn salad rounds out the cookout nicely. For dessert, homemade ice cream sandwiches or a cold Coca-Cola float keep the old-school theme going.