Bistro Burger
Recipe by Michele Sedgwick, Owner/Vice President, Sedgwick Restaurant Group
Yield: 1 serving
9 ounces ground beef
1/2 tablespoon red chile pepper flakes
1/2 tablespoon fennel seeds
1/4 teaspoon black pepper
generous pinch salt
2 slices Gruyère
2 ounces Caramelized Onions (recipe included)
1 thin slice grilled portabella mushroom, or to taste
3 slices cooked bacon
1 brioche bun
Rosemary Roasted Garlic Aioli (recipe included)
Directions
Mix beef, pepper flakes, fennel seeds, pepper, and salt; then form patty. Grill to desired temperature. Top with Gruyère, Caramelized Onions, portabella mushroom, and bacon. Grill brioche bun and smear with 1 tablespoon Rosemary Roasted Garlic Aioli. Assemble burger and serve.
Rosemary Roasted Garlic Aioli
3 egg yolks
3 cloves roasted garlic
16 ounces canola oil
1/2 ounce white wine vinegar
1/2 lemon, juiced
1 teaspoon Dijon-style mustard
1 teaspoon chopped fresh rosemary
salt to taste
For the Rosemary Roasted Garlic Aioli
Place yolks and garlic in a food processor and blend. With the blender running, slowly add oil until aioli is thick. Add vinegar, lemon juice, mustard, rosemary, and salt to taste and blend again. Add a little water if aioli is too thick.
Caramelized Onions
2 tablespoons olive oil
1 tablespoon butter
2 large onions, halved and sliced
salt to taste
For the Caramelized Onions
Heat olive oil and butter in a large sauté pan over medium heat. Add onions and coat with oil and butter; add salt. Sauté over medium-low heat for about 30 minutes, stirring occasionally until onions are browned and soft. This makes about 1 cup; any leftovers can be refrigerated for up to 1 week.
9 ounces ground beef
1/2 tablespoon red chile pepper flakes
1/2 tablespoon fennel seeds
1/4 teaspoon black pepper
generous pinch salt
2 slices Gruyère
2 ounces Caramelized Onions (recipe included)
1 thin slice grilled portabella mushroom, or to taste
3 slices cooked bacon
1 brioche bun
Rosemary Roasted Garlic Aioli (recipe included)
Directions
Mix beef, pepper flakes, fennel seeds, pepper, and salt; then form patty. Grill to desired temperature. Top with Gruyère, Caramelized Onions, portabella mushroom, and bacon. Grill brioche bun and smear with 1 tablespoon Rosemary Roasted Garlic Aioli. Assemble burger and serve.
Rosemary Roasted Garlic Aioli
3 egg yolks
3 cloves roasted garlic
16 ounces canola oil
1/2 ounce white wine vinegar
1/2 lemon, juiced
1 teaspoon Dijon-style mustard
1 teaspoon chopped fresh rosemary
salt to taste
For the Rosemary Roasted Garlic Aioli
Place yolks and garlic in a food processor and blend. With the blender running, slowly add oil until aioli is thick. Add vinegar, lemon juice, mustard, rosemary, and salt to taste and blend again. Add a little water if aioli is too thick.
Caramelized Onions
2 tablespoons olive oil
1 tablespoon butter
2 large onions, halved and sliced
salt to taste
For the Caramelized Onions
Heat olive oil and butter in a large sauté pan over medium heat. Add onions and coat with oil and butter; add salt. Sauté over medium-low heat for about 30 minutes, stirring occasionally until onions are browned and soft. This makes about 1 cup; any leftovers can be refrigerated for up to 1 week.
