When a six-pound box filled with Belgian endive from California Endive arrived on my doorstep — a thoughtful, unexpected thank you for a recent Brit + Co. post I wrote — my first thought was, “that’s a whole lot of endive.” Not to worry, though, there are countless ways to use it!
I’ve created a couple all new, totally delicious recipes for showcasing this versatile veggie. Each takes well to a DIY bar-style setup if you’re hosting a shindig, saving you some time and effort all while getting your guests involved in the fun! First up: Animal- and Protein-style Burger Bites inspired by my go-to order at In-N-Out.
Protein- and Animal-style Burger Bites
Preparation Time: 30 minutes
Makes: About 3 dozen
Grilled onions and mustard-cooked beef:
- 2 tablespoons (28 grams) olive oil, divided
- 1 medium yellow onion, finely chop
- 1 pound ground beef
- 2 tablespoons (28 grams) yellow mustard
- 1/4 teaspoon ground black pepper
- 2 – 3 tablespoons finely chopped gherkins/cornichon or pickles
- 1/4 pound cherry tomatoes, thinly slice
- 1/4 cup Thousand Island dressing OR 4 packets In-N-Out spread
- About 1 pound Belgian endive, separate into leaves
For serving (optional):
- French fries
Cook onions and beef:
In a large skillet over medium heat, warm 1 tablespoon of the oil until shimmering. Add onion and cook, stirring occasionally, until translucent and lightly browned in spots (about 10 minutes). Remove onion to a heatproof dish and set aside.
Add remaining tablespoon oil to the pan and warm. Crumble in ground beef and cook, chopping into finer pieces, until cooked through. Stir in yellow mustard and black pepper.
Assemble and serve:
Top each endive leaf with a spoonful of beef and a sprinkle of both grilled onion and chopped gherkin. Arrange a single tomato slice and dollop of sauce on top. Serve immediately with fries and ketchup on the side, if desired!