Power to the Burger

Food & Drink
Written By Joseph Allison

Everyone has their own version of a burger. Here is mine!

 

I absolutely love burgers. There is something very nostalgic about the smell and juiciness of a well prepared burger.

 

My Favorite Burger!

Serves 4

16 oz. Pasture-Raised Grass-Fed Beef

  • Salt to taste

  • Pepper to taste

  • 1 oz. oil (for cooking)

8 Slices Smoked Bacon

4 slices Havarti Cheese or pick your favorite

4 ea. Fried Egg

  • 1 teaspoon whole butter

  • S&P

Pickled Red Onions (recipe below)

4 ea. Brioche Bun (toasted)

2 oz. Shredded Lettuce (chiffonade)

1.5-2 oz. Garlic Aioli

Burger:

heat oven to 350 degrees

Heat cast iron pan over medium-low heat until hot. Portion burgers in 4 oz patties season with salt and pepper to taste. Choose to either have a smash patty or a pre-portioned burger

1 oz of cooking fat to the hot cast iron. add the burger to the pan.

if you want to cook a smash patty simply smash the burger into the pan and cook until a nice crust or caramelization has been achieved. flip to other side, (add bun to oven for toasting with you flip burger) top with cheese place in oven and cook until cheese has melted. top with bacon

Once you flip the burger start heating a pan for the fried egg. When hot add the butter and drop the egg into the pan. season and cook to desired temperature.

Finish the BURGER…

A good way to build this burger to get everything to stay on the burger.

  1. lay down a nice layer of the garlic aioli on the bottom of the bun (this will act as the glue).

  2. add burger

  3. top with shredded lettuce, pickled onions

  4. top with fried egg

  5. garlic aioli on top bun and cover

  6. EAT…….

Pickled Red Onions:

INGREDIENTS

  • 1 large red onion, halved through core, thinly sliced crosswise

  • 1/2 cup sugar

  • 1/2 cup white wine vinegar

  • 1 1/2 teaspoons coarse kosher salt

  • 1 1/2 teaspoons whole black peppercorns

  • 1/2 cinnamon stick

Place onion slices in medium bowl. Bring next 5 ingredients to boil in heavy medium saucepan; pour over onions in bowl. Cover; cool to room temperature. Chill overnight. DO AHEAD Can be made 3 weeks ahead. Keep chilled. Drain before serving.

Garlic Aioli:

INGREDIENTS

  • 1 large egg yolk

  • 1 medium garlic cloves, finely grated

  • ½ teaspoon kosher salt

  • ½ cup olive oil

  • 1 tsp. water

Whisk egg yolk, grated garlic, and salt in a medium bowl to combine. Mix in 1 tsp. water. Whisking constantly, add oil, drop by drop at first, then ⅛-teaspoonful at a time as mixture emulsifies and thickens. (Do not add oil too quickly or aioli will break and oil will separate.) Whisk until oil is incorporated and aioli is stiff enough to hold its shape when spooned.

Chef tips:

  • When adding food to hot pans with oil be sure to add the product dropping it away from you. This will prevent the oil / grease from splashing onto your skin.

  • do not overwork the ground meat when forming the patties, they will get tough.

  • shredded lettuce as close to service time as possible. lettuce breaks down quickly.

  • always use a hot pan when sautéing or grilling, this will prevent sticking.

  • toasted buns are always better

  • use a glass bowl for the Aioli, stainless steel bowls are good but can leach into the finished product. whisk the initial egg mixture until ribbons form in the bowl. think about it, you’re creating friction in the bowl with the whisk. That is gradually heating the egg yolk and thickening

  • if you’re prepping ahead of time, keep the burger patties in round portions, it will prevent additional oxidation (turning brown or loss of blood)

Joseph Allison
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