Bistro Burgers with Gruyère, Tarragon Aioli and Market Salad

These bistro burgers bring the elegance of a French bistro right to your kitchen. Juicy beef patties are mixed with grated apple and fresh tarragon for a subtly sweet and extra-juicy twist, then seared to perfection and topped with melty Gruyère cheese. A dollop of homemade tarragon aioli adds a creamy, herby finish.

On the side, enjoy herbes de Provence roasted potatoes and a crisp arugula, apple and almond salad tossed in a tangy vinaigrette. Every bite is a harmonious blend of flavors and textures that will make you forget about takeout.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce TarragonView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 teaspoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

0.5 cup Gruyère CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to the top position and preheat to 425°F. Let 2 tablespoons of butter come to room temperature. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Pick tarragon leaves from stems and discard stems; mince leaves until you have 1 tablespoon. Quarter and core the apple. Grate one quarter on the large holes of a box grater; thinly slice the remaining apple.
2. Toss potato wedges on a baking sheet with a large drizzle of olive oil, half of the herbes de Provence and a generous pinch of salt and pepper. Roast until golden brown and tender, 20-25 minutes.
3. Meanwhile, in a large bowl, whisk together 1 tablespoon olive oil, half of the red wine vinegar, half of the Dijon mustard, ½ teaspoon minced tarragon, ½ teaspoon sugar, salt and pepper to make the vinaigrette.
4. In a small bowl, combine mayonnaise, the remaining mustard and 1½ teaspoons minced tarragon. Season with salt and pepper to make the tarragon aioli.
5. In a second large bowl, combine ground beef, grated apple, the remaining minced tarragon, the remaining herbes de Provence, ¾ teaspoon salt and pepper. Form into two equal-sized patties, each slightly wider than a burger bun. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. During the last 2 minutes of cooking, top patties with Gruyère cheese and cover the pan to melt the cheese.
6. Halve the brioche buns and spread the cut sides with softened butter. Toast in the pan or oven until golden brown. To the bowl with the vinaigrette, add arugula (reserving a handful for topping the burgers), sliced apple, almonds, salt and pepper; toss to coat. Spread half of the tarragon aioli onto the toasted buns. Fill with the patties and reserved arugula. Serve with potato wedges, the salad and remaining aioli on the side.

Recipe Tips

FAQ

Can I use a different cheese instead of Gruyère?

Yes, Swiss cheese or provolone would also work well as a substitute for Gruyère.

Can I make the tarragon aioli ahead of time?

Absolutely! The aioli can be prepared up to a day in advance and stored in the refrigerator.

What can I use instead of herbes de Provence?

A mix of dried thyme, rosemary and oregano can replace herbes de Provence if needed.