Ingredients

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Bistro Burger Steaks

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• CourseBurgers
• CuisineAmerican

Servings	Prep Time
1 Serving	15 Minutes

Cook Time

15 Minutes

Servings Prep Time 1 Serving 15 Minutes

Cook Time 15 Minutes

Bistro Burger Steaks Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseBurgers CuisineAmerican Servings Prep Time 1 Serving 15 Minutes Cook Time 15 Minutes Servings Prep Time 1 Serving 15 Minutes Cook Time 15 Minutes

Ingredients

Bistro Burger Steaks

• 1 Pack Schweid & Sons The Butcher’s Blend Ground Beef Brick (or use ground chicken or ground turkey)
• 1/2 Tsp salt
• 1/4 Tsp pepper
• 2 Tbsp Butter
• 3 Shallots (thinly sliced)
• 1 Tbsp Chopped fresh thyme (or use 2 tsp dried)
• 1 Tsp Worcestershire Sauce

Broccoli-Kale Chopped Salad

• 1/4 Cup roasted garlic mayonnaise
• 2 Tsp Honey
• 2 Tsp Apple Cider Vinegar
• 1/4 Tsp Kosher Salt
• 1 (12-oz) pkg Broccoli florets
• 1 (5-oz) pkg Baby kale, torn
• 1/4 Cup pomegranate seeds (arils)
• 3 Tbsp salted, roasted sunflower kernels

Servings: Serving

Units:MetricUS Imperial

Instructions

Bistro Burger Steaks

1. 1. Shape beef into 4 patties; sprinkle both sides with salt and pepper. Cook in a large nonstick skillet over medium heat 4 to 5 minutes per side or until done. Remove from skillet; keep warm.
2. 2. Melt butter in skillet; add shallots, and cook 4 to 5 minutes or until tender. Stir in thyme and Worcestershire sauce. Cook 1 minute. Serve sauce over patties.

Broccoli-Kale Chopped Salad

1. 1. Whisk together mayonnaise, honey, vinegar, and salt in a large bowl.
2. 2. Coarsely chop large broccoli florets. Add broccoli, kale, pomegranate seeds, and sunflower kernels to mayonnaise mixture; toss.

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Instructions

1. 1. Shape beef into 4 patties; sprinkle both sides with salt and pepper. Cook in a large nonstick skillet over medium heat 4 to 5 minutes per side or until done. Remove from skillet; keep warm.
2. 2. Melt butter in skillet; add shallots, and cook 4 to 5 minutes or until tender. Stir in thyme and Worcestershire sauce. Cook 1 minute. Serve sauce over patties.
3. 1. Whisk together mayonnaise, honey, vinegar, and salt in a large bowl.
4. 2. Coarsely chop large broccoli florets. Add broccoli, kale, pomegranate seeds, and sunflower kernels to mayonnaise mixture; toss.