Bistro Burger

• 3 tablespoons white wine vinegar
• 1 heaping tablespoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 1 large head of endive, thinly shredded
• 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
• 1 teaspoon coarsely ground black pepper
• 1 1/2 tablespoons canola oil
• 4 slices Gruyere cheese, each 1/4 inch thick
• 4 brioche or regular hamburger buns, split; toasted (see page 15), if desired

1. Whisk together the vinegar and mustard in a medium bowl and season with salt and pepper.
2. Slowly add the olive oil and whisk until emulsified.
3. Add the endive to the bowl and toss to coat.
4. Let sit at room temperature for 15 minutes before serving.
5. Divide the meat into 4 equal portions (about 6 ounces each).
6. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
7. Season both sides of each burger with salt and with the coarsely ground black pepper.
8. Cook the burgers, using the oil (see page 16) and topping each one with a slice of cheese and a basting cover during the last minute of cooking (see page 21).
9. Place the burgers on the bun bottoms and top each one with some of the endive.
10. Cover with the bun tops and serve immediately.

white wine vinegar, mustard, kosher salt, extravirgin olive oil, head of endive, ground chuck, ground black pepper, canola oil, gruyere cheese, buns

Taken from www.epicurious.com/recipes/food/views/bistro-burger-375979 (may not work)