Eric Ripert's Westend Bistro burger recipe

Published June 24, 2010 1:01AM (EDT)

 (AP Photo/Larry Crowe)
(AP Photo/Larry Crowe)

Serves: 4


  • 28 ounces ground sirloin (85 percent lean)
  • Kosher salt and ground black pepper, to taste
  • 4 challah buns
  • 2 tablespoons butter, softened
  • 4 slices cheddar cheese
  • 4 pickle slices
  • Ketchup and Dijon mustard, to taste
  • 1 beefsteak tomato, sliced into four 1/4-inch-thick slices
  • 1 yellow onion, thinly sliced, soaked in ice water until crisp
  • 4 leaves crisp romaine lettuce, shredded


  1. Form the beef into four 7-ounce patties. Season with salt and pepper.
  2. Heat a grill to medium. Lightly oil the grates.
  3. Grill the burgers, flipping once, to desired doneness. Cover and set aside.
  4. Brush the insides of the buns with the softened butter and grill until golden. Set aside.
  5. Heat the broiler.
  6. Top each burger with a slice of the cheese, then place under the broiler until just melted.
  7. Place each burger on the bottom half of a roll. Top with a pickle, then ketchup and mustard, then the tomato, onion and lettuce. Finish with the top of the bun.

By J.m. Hirsch

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