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

• 1/2 lb lean ground beef (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. Shape beef into 6 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. 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. Whisk together mayonnaise, honey, vinegar, and salt in a large bowl.
2. Coarsely chop large broccoli florets. Add broccoli, kale, pomegranate seeds, and sunflower kernels to mayonnaise mixture; toss.

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Instructions

1. Shape beef into 6 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. 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. Whisk together mayonnaise, honey, vinegar, and salt in a large bowl.
4. Coarsely chop large broccoli florets. Add broccoli, kale, pomegranate seeds, and sunflower kernels to mayonnaise mixture; toss.