Li'l Woody's Farmers Market Burger
Ingredients58 m servings 1109 cals
- Combine sea salt, porcini mushrooms, thyme, garlic powder, 1 teaspoon black pepper, and red pepper flakes in a food processor; blend until thoroughly mixed. Pour seasoning mixture into a bowl.
- Combine egg yolks, lemon juice, garlic, and dill in the food processor; blend, pouring in canola oil and olive oil in a steady stream until aioli is thick and smooth.
- Combine sliced onions, red wine vinegar, sugar, salt, and pepper in an airtight container. Let marinate, at least 15 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Spread buns on grill and toast until golden, 30 seconds to 1 minute. Transfer to a serving platter. Spread some aioli over each half.
- Shape ground beef into 6 large patties. Sprinkle seasoning mixture generously over both sides.
- Increase grill heat to high. Grill patties until browned and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 4 minutes per side.
- Place 1 cooked patty on the bottom of each toasted bun. Top each with 3 tablespoons goat cheese, 2 tomato slices, 1 heaping tablespoon pickled red onions, and 1/2 cup arugula. Cover with top half of the bun.
- Cook's Notes:
- You can make the seasoning mix in a spice or coffee grinder instead of a food processor if preferred. Leftover seasoning mix can be stored in an airtight container for up to 6 months. Use on burgers or other grilled meats.
- Extra aioli will keep in an airtight container in the refrigerator for up to 4 days; extra pickled red onions will last up to 6 months.
- Brush brioche buns with melted butter before assembling burgers.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of seasoning mix, aioli, and pickled red onions. The actual amount consumed will vary.
Per Serving: 1109 calories; 79.9 g fat; 52.9 g carbohydrates; 46.2 g protein; 265 mg cholesterol; 10034 mg sodium. Full nutrition
ReviewsRead all reviews 3
My first batch of these turned out far too salty for my tastes. Rather than sprinkling the seasoning generously I'd recommend treating it basically like salt and adjusting the amount accordingly...