Best Burgers

Flavor paste:

• 2 tablespoons butter
• 1 onion, sliced
• 2 cloves garlic, chopped

In a saute pan, heat two tablespoons butter. Once melted, add onions. Saute until onions are very soft and beginning to caramelize. Add garlic and saute 1-2 minutes more. Let cool slightly and transfer to blender. Blend into a puree.

Spice mix:

• 1 tablespoon salt
• 1 tablespoon paprika
• 1/2 tablespoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Combine spices in a small mixing bowl.

Best homemade burgers:

• 2 1/2 pounds (80/20) ground beef
• Flavor paste, to taste
• Spice mix, to taste
• 8-10 slices of cheese
• Buns, for serving (homemade buns video linked below)
• Lettuce and tomato, for garnish
• Aioli, for garnish (aioli recipe below)
• Pickles, for garnish (quick pickles video below)

In a large mixing bowl, combine beef with 1/2 the flavor paste and 1/2 the spice mix. Gently mix until just combine. Pinch a small amount of burger mix out of the bowl and cook in a pan to taste. Adjust seasoning with more paste or spice mix before making all of the mix into patties. Once the flavor is how you like it, form beef into 8-10 equal size patties and set aside on a sheet pan in the refrigerator.

Heat a cast iron griddle or outdoor grill over medium to medium high heat. Once pan or grill is hot, lightly grease with a high-heat cooking oil, like canola or grapeseed oil. Remove burgers from fridge and place on hot pan or grill. Sear on each side for 4-8 minutes (depending on thickness). Once the internal temperature  reaches 160 degrees, set aside on a clean plate and top with cheese. The cheese will melt while the burgers rest.

Let burgers rest 5-10 minutes. In the meantime, slice buns in half and toast on pan or grill cut side down until golden brown. Spread aioli on both sides of toasted bun and then build your burger. Place lettuce, sliced tomato, a burger, and some pickles on top of a bun. Top with the other half of the bun and serve.

Aioli:

• 2 egg yolks
• 1/2 teaspoon salt
• 1/4 teaspoon dry mustard
• 1/4 teaspoon white pepper
• 1 1/2 fluid ounces champagne vinegar
• Oil (about 1 1/2 – 2 cups), as needed
• Lemon, to taste

In a food processor or blender, whip egg yolks, salt, mustard, pepper and half of the vinegar until smooth. With the food processor or blender running, very slowly stream in oil to create and emulsion. Add about 1 cup oil, stop to check consistency, flavor, and see if it needs more vinegar. Scrape down the sides of the food processor or blender and then turn on and add a little more oil  and a squeeze of fresh lemon until you reach desired consistency. Flavor with anything you like! We used paprika and thyme, but also love making spicy garlic aioli as well.

Homemade Hamburger Buns

Overnight Pickles