Categories: Ground Beef, Hamburgers, Main Dish

Ingredients

• 3 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard (heaping)
• kosher salt
• fresh ground black pepper
• 1/3 cup extra virgin olive oil
• 1 large head endive, thinly shredded
• 1 1/2 lbs ground chuck or 1 1/2 lbs ground turkey
• 1 teaspoon fresh coarse ground black pepper
• 1 1/2 tablespoons canola oil
• 4 slices gruyere cheese, each 1/4 inch thick
• 4 brioche buns or 4 hamburger buns, split and toasted

Directions

1. In a bowl, whisk the vinegar and mustard together; season with salt and pepper to taste.

2. Slowly add the olive oil and whisk until emulsified.

3. Add the endive to the bowl and toss to coat; let sit at room temperature for 15 minutes before serving.

4. Divide the meat into 4 equal portions (about 6 ounces each); form each portion loosely into a 3/4 inch thick burger and make a deep depression in the center with your thumb.

5. Season both sides of each burger with salt and pepper.

6. Heat oil in a pan or griddle over high heat until the oil begins to shimmer; cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef, 5 minutes for turkey; flip burgers over; cook until golden brown and slightly charred on the second side (4 minutes for med-rare beef, 5 minutes for turkey).

7. During last minute of cooking, cover each patty with a slice of cheese and cover with a basting cover or tent burgers with foil.

8. Place burgers on the bun bottoms and top each one with some of the endive.

9. Cover with the bun tops and serve immediately.

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