Cheese Burger and Aioli Recipe

Arts & Media Food & Drink
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Buckle up.

We are going to fucking flavor town.

I have had a lot burgers from Gordon Ramsey’s restaurant to the Spotted Pig. This one is better. For the same price as one buger you can make four.

Drink Pairing: Sangria or some other fruity summer beverage.

Ok, let me preface this that this recipe requires a sous vide cooking

Anova and Joule make immersion cookers that are reasonably priced and are not crap.

Anova
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Joule
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Other thing you will want is a grill or a griddle (cast iron pan will work too.)

Ingredients

Burger:

  • 2 pounds of ground chuck (.91 kg) at 20% fat.

    • You want the grind to be pebbly, not paste smooth. Ask your butcher or grind it yourself. You can go leaner or use bison as well if you need to be healthy just make the patties 5% larger than the buns they will shrink.

  • Two whole Eggs.

    • Brown is preferable because of the mineral flavor it adds

  • 4 hamburger buns

    • Brioche or Potato are recommended because they don’t get as soggy and and add the fluffy texture we want.

  • Head or bag of lettuce . Torn to cover the bun.

    • Green Leaf is the Best for this but butter-crunch will work. You wan a kinda crunchy but earthy flavor.

  • 1 Firm, Not Hot house, tomato. Cut paper thin.

  • 1 teaspoon of worcestershire sauce

    • Soy Sauce will work in a pinch

  • Half a teaspoon of chili powder

  • Half Teaspoon of onion powder

    • Unless, you are not making the Aioli then, use garlic.

  • Half Teaspoon of Black pepper

  • Table spoon of kosher or sea salt

  • Optional Smoked sea salt grinder- Do it, thank me later

  • Enough cheese for four burgers

    • Mild Irish white cheddar is ideal. Any mild cheddar will due though.

Aioli:

  • 2 Clove of garlic.

    • Pressed or finely diced will work. Don’t microplane.

  • One Egg yolk

    • Brown for great justice

  • One 1/2 cup of Extra Virgin Olive oil

  • One 1/2 cup of canola or vegetable oil

  • Two teaspoons of lemon juice

  • Paprika, cracked black pepper and sea/kosher salt to taste.

Directions

Burger:

  • Preheat sous vide cooker to 140F or 60C

  • Take meat in large mixing bowel and add dry ingredients evenly across top of meat.

  • Crack egg into mix and add wet ingredients

  • Mix thoroughly.

  • Make the patties firm but not too dense. Slightly wider than the bun. Should be about 3/4" thick.

    • If you have a spare bun use it for sizing or use a ring mold if super fancy.
    • Letting the burgers rest for 2 minutes in the fridge helps them keep their shape

  • Place no more than two burgers in a sous vide bag and remove air.

    • From experience ensure there is about 1/2 inch between burgers in the bag our they will turn into one.

  • Dunk those bags and set timer for 30 minutes

    • this is a good time to prep toppings, heat the grill, make aioli and grab a drink (sangria goes great with this)

  • Once the timer is up place burger on a paper towel above and below the patties.

    • Let them sit for a few minutes and pat them down if still super wet, moist is ok.
    • Good time to toast you buns, please toast your buns, it adds a bunch to this.

  • Your cooking surface needs to be stupid hot and buttered. It needs to instantly brown butter or cause steam to flash to steam.

  • Dust one side with smoke sea salt and cracked pepper and add the burgers to the cooking surface.

  • Salt and pepper the other side. Then flip, the burger really only needs to be on the side for about 30-45 seconds so move fast.

  • Flip again after 45-60 seconds and add cheese.

  • Once the cheese begins to melt (not fully melted), remove the patty.

Aioli Steps:

  • Mix the two oils together in a measuring cup.

  • Separate the yolk and add to a separate medium sized mixing bowl

  • Whisk the Lemon Juice briskly into the yolk.

  • Don’t stop whisking. Using the the back side of the spoon drizzle in a couple of drops of the oil combo.

  • Whisk until the oil mixes with the egg and it is smooth

  • Continue this until all the oil has been added to the yolk.

    • Have patience and only do a few drips at a time.
    • If the mix become really think add a drop or two of water to thin.

  • Mix the garlic in till smooth.

  • Add a pinch of sea salt, black pepper and paprika. Mix. Add more to taste.

Lets assemble this monster.

  • Apply a thin layer of Aioli or Mayonnaise to each part of the toasted bun.
    • This makes a moisture barrier

Layers:

  1. Bottom Bun
  2. Aioli
  3. Lettuce leaf
  4. Burger cheese on top
  5. Tomato slice
  6. Aioli
  7. Top Bun
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Let me know what you all think. I eyeball most of the spices so bear with me. Pressing the burgers onto the cooking surface is recommended because it will help brown the meat.