5 Napkin Signature Burger

• Meat

  • 1 lb Sirloin tips
  • 10 oz Skirt steak

• Produce

  • 2 cloves Garlic
  • 1 Lemon splash, juice
  • 2 Onions, large
  • 2 sprigs Rosemary

• Refrigerated

  • 1 Egg yolk, large

• Condiments

  • 1 tbsp Mustard

• Oils & Vinegars

  • 1/2 cup Olive oil
  • 1/2 cup Vegetable oil

• Bread & Baked Goods

  • 3 Burger buns, soft

• Dairy

  • 2 tbsp Butter
  • 6 oz Gruyere cheese

Found on tablespoon.com

Description

Ingredients

• 1 lb sirloin tips
• 10 oz skirt steak
• 3 soft burger buns
• 6 oz gruyere cheese
• 2 large onions
• 2 tablespoons butter
• 1 large egg yolk
• 2 sprigs rosemary
• 2 cloves garlic
• 1 tablespoon mustard
• Lemon splash juice
• 1/2 cup olive oil
• 1/2 cup vegetable oil

Directions

• 1 Make the aioli - In a blender or food processor, add all the ingredients except for the oils. Turn on and process for about 30 seconds. With the machIne still running, very slowly drizzle in about 1/4 of the oil and stop. Watch mixture and as you see it thicken slightly, very slowly add more of the oil until it is all added.
• 2 Caramelize the onions - Slice the onions into 1/4 circle slices. Saute in butter on medium for about 45 minutes, stirring often until they become very brown.
• 3 Make the patties - Place your meat in the freezer for about 30 - 45 minutes before you begin. Slice some of the larger chunks of fat off of the meat and slice into cubes. Place in your food processor (with a little salt) in 2 or 3 batches depending on how large your processor is. Pulse about 15 times to make a nice coarse ground beef. Form the beef into 3 patties.
• 4 Cook the burgers - In a frying pan with a mix of butter and olive oil, cook the burgers covered and on high heat for around 5 minutes a side. After flipping the first time, add the cheese right away so it melts while the second side cooks.
• 5 Spread some of the rosemary aioli on both sides of the bun. Place the burger on the bottom bun and top with the caramelized onions. Serve.

Nutrition