The Burger Bistro Recipe
The Burger Bistro offers a new spin on classic burgers and sandwiches. Chef Centruela Collier of Cece’s Kitchen focuses on high quality ingredients, consistency, and house prepared sauces and toppings.
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Ingredients
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Beef Patties
Bistro Sauce (house sauce)
Pickled Red Onions
Toppings & Build
Method
Beef Patties
Mix and Form
Place ground chuck in a bowl. Add kosher salt, freshly ground black pepper, and Worcestershire sauce. Gently fold the mixture 8–10 times to combine — avoid overworking to keep patties tender. Divide into two equal portions (about 8 oz each) and gently form into 3/4–inch thick patties slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking.
Cook
Heat a cast-iron skillet or griddle over medium-high heat until shimmering. Add neutral oil and spread. Place patties on the hot surface and cook undisturbed for 3–4 minutes until a deep brown crust forms. Flip once and immediately place a cheddar slice on each patty. Cook another 2–3 minutes for medium doneness (internal temperature ~150°F/65°C). Adjust timing for desired doneness. Remove patties to a plate and tent loosely with foil to rest 3–5 minutes.
Bistro Sauce (house sauce)
In a small bowl, whisk together mayonnaise, ketchup, Dijon mustard, sweet pickle relish, apple cider vinegar, smoked paprika, garlic powder, and hot sauce (if using). Taste and adjust seasoning — add a pinch more sugar or a few drops of vinegar to balance. Refrigerate the sauce for at least 15 minutes to allow flavors to meld. Keeps refrigerated in a sealed container for up to 1 week.
Pickled Red Onions
Combine apple cider vinegar, water, sugar, and kosher salt in a small bowl and stir until sugar and salt dissolve. Add the thinly sliced red onion and press down to submerge. Let sit at room temperature for 15–20 minutes or refrigerate for up to 24 hours. Drain before using. These will add bright acidity and crunch to the burger.
Toppings & Build
Assemble: Spread about 1 1/2 tablespoons of Bistro Sauce on the bottom bun. Place a lettuce leaf, then the rested cheddar-topped beef patty. Add 2 tomato slices, 2 pickle slices, and a few pickled red onion rings. Spoon an additional 1 tablespoon of Bistro Sauce on the top bun and close. Repeat for the second burger.
Serve: Serve immediately with fries or a simple salad. Offer extra Bistro Sauce and pickled onions on the side.