Croque Monsieur Burger
- For Burgers:
- 1 shallot, minced
- 1 teaspoon olive oil
- 1 pound ground sirloin
- 1 pound ground chuck
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped fresh sage leaves
- For Buns:
- 5 eggs
- 1/4 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6 Portuguese muffins, halved
- 4 tablespoons butter
- 6 slices Gruyere cheese
- 6 slices prosciutto
- 3 tablespoons Dijon mustard
- 3 tablespoons mayonnaise
Saute shallot in olive oil over medium-low heat until softened. Set aside to cool.
To make patties combine ground sirloin, ground chuck, salt, pepper, Worcestershire sauce, mustard, sage, and sauteed shallot in a large bowl. Mix well until all ingredients are thoroughly combined. Divide mixture into 6 equal portions and form patties (6 ounces each). Grill patties (in grill pan) over medium-high heat for 4 minutes on each side for medium rare.
While patties are cooking, prepare buns. Whisk eggs in a bowl with milk, salt, and pepper. Dip Portuguese muffin halves in mixture 1 at a time (place each on a plate after dipping). Heat 1 tablespoon butter in saute pan over medium heat. Place 3 muffin halves into pan and fry, flipping once until both sides are golden brown. Place cooked muffins onto plate and cover with foil. Repeat process using 1 tablespoon butter for every batch of 3 muffin halves until all have been cooked.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy Sarah Sommerfield
Recipe courtesy of Scott Conant