Hit Me With Your Best Shallot Burger
This recipe begins with a quick trick to peel your shallots. Honestly though, I thought it was very unnecessary for this particular recipe. The shallots will get chopped up anyway, and this “trick” takes longer than just chopping them up from the start.
But anyway, they have you soak the shallots in boiling water for 10 minutes, then cut the ends off and peel them before you slice into slivers. Alternatively, just peel them and slice into slivers.
The recipe does call for about 10 small shallots, but since I couldn’t find any small ones at our grocery store I opted to use fewer large shallots instead.
The shallots, rosemary, and sage are cooked over the stove until soft and then red wine vinegar is added before removing from the stove.
The burger patties are sprinkled with salt, pepper, and thyme before being grilled in the same pan used to cook the shallots and herbs.
Once the burgers are cooked through, Chevre cheese is spread on the top bun and the burgers are stacked: bottom bun, arugula, burger, shallots, and top bun with cheese.
These were very good! The onions with arugula, goat cheese, and the herbs worked very well together. I particularly enjoyed the onions (my favorite!), though I would reduce the amount of cheese next time.
Nothing too complicated about this one!
You will need shallots, butter, red wine vinegar, rosemary, sage, ground beef, thyme, chevre cheese, french rolls, and arugula.