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Bistro Burgers

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Mix together 1 1/4 lbs. ground beef with your favourite seasonings – I love salt and bourbon pepper.  Make into 4 patties (I make them a bit oval so that they fit the bread better).  Grill the burgers.  While they’re on the grill, slice Italian bread on a diagonal into eight 1/2 inch slices.  Dip one side of each piece of bread into 3 lightly beaten eggs and then 1/2 cup grated Parmesan cheese.  Place, coated sides down, into a lightly oiled skillet and cook until toasted.  Spread the untoasted sides with Dijon mustard (cranberry mustard is also good here) and place a cooked burger between two of the slices.  DELISH!

Onion marmalade:  This marmalade goes really well with the above burgers!  Place about 40 peeled shallots in a saucepan with 1 cup red wine vinegar and 1 1/4 cups balsamic vinegar.  Bring to a boil and then reduce to a simmer for about 15 minutes.  Stir in 1 cup brown sugar and 1 T. cracked black pepper (I love the mix of 4 different peppercorns here) and continue to cook on low for about an hour.  Let cool before serving.  This is also great with beef or pork roasts, on sandwiches, or with a cheese plate.

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