Five Napkin Burger Aioli Recipes

FIVE NAPKIN BURGER AIOLI

Steps:

• Place both oils in a small saucepan with rosemary. Bring to a simmer over medium heat. Immediately remove from heat and let stand overnight; strain, discarding solids.
• Coarsely chop garlic, and gather into a pile; sprinkle with a pinch of salt. Place flat side of knife blade on top of garlic, with sharp side of blade away from you; press down firmly while pulling knife toward you to create a paste; set aside.
• In a medium nonreactive bowl, whisk egg yolk until light in color. Whisk in garlic paste and whisk in infused oil in a slow, steady stream until emulsified. As the sauce thickens, add 1 teaspoon water, 1/4 teaspoon at a time, to thin out. Whisk in lemon juice; season with 1/4 teaspoon salt. Keep refrigerated until ready to use.

FIVE NAPKIN BURGER

Steps:

• Divide ground chuck evenly into 6 portions. Using a 4-inch ring mold, evenly pack one portion of the chuck into ring mold to create a 3/4-inch thick patty. Repeat process with remaining chuck.
• Preheat a cast-iron skillet or grill pan over high heat. Place burgers on skillet and cook, turning once, until medium-rare, about 4 minutes per side. Top each burger with two slices of cheese and continue cooking until melted.
• Place burgers on the bottom half of each bun and top with onions and 1 heaping teaspoon aioli each; top with remaining bun halves and serve immediately.