5 tablespoons extra-virgin olive oil, plus some for drizzling
4 large shallots, thinly sliced
Salt and freshly ground black pepper
4 tablespoons sherry vinegar
2 pounds ground sirloin
2 teaspoons dried thyme
2 tablespoons Worcestershire sauce
1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
2 tablespoons Dijon mustard
4 thick slices crusty country-style bread
1 8 1/2-ounce can sliced beets, drained and slices cut into sticks
6 cups frisee, arugula, watercress, or baby spinach, your favorite
1 cup crumbled goat cheese
Preheat a small skillet over medium-high heat with 2 tablespoons of EVOO. Add the shallots, season with salt and pepper, and cook, stirring frequently, for 5 to 6 minutes, or until lightly brown.
While the shallots are getting brown, in a large bowl, combine the beef, thyme, Worcestershire, grill seasoning, and Dijon mustard. Divide the meat into 4 portions. Form large patties about 1 1/4 inches thick. Coat the beef patties with a good drizzle of EVOO. Grill for 5 to 6 minutes per side for medium rare, 7 to 8 minutes per side for medium well to well.
I marked this recipe "It's a keeper" last time I made it. The salad is excellent, the bread is wonderful, and the shallots are pretty good. I didn't really remember the burger, but this time around, I didn't care for the flavor that much. I am using a different brand of grill seasoning, so maybe that makes a difference. Anyway, I love the flavors of the beets and goat cheese together in the salad! The burgers definitely could have been made with about 1/2 as much meat. They are just way too big! My husband wants me to mention that he will never ever in his life eat beets on a hamburger. He got some cheddar cheese instead. He did taste the salad and didn't hate it. RR's tidbit is: "For the large slices of country-style bread, cut a rectangular loaf lengthwise or a round loaf from the center." I used spinach in the salad, and I changed the fresh thyme to dried.