L'il Woody's executive chef Cory Alfano said he was inspired by the fresh flavors of summer when he created this burger served as a weekly special at the beloved Seattle restaurant: Imagine a nice summer Pacific Northwest day and wanting to grill some burgers with friends. Super easy, just go down to your local farmers market and pick up some fresh ingredients from local purveyors to make an amazingly light but meaty late-afternoon grilled burger. Heirloom tomatoes, arugula, red onions, local cheese, and grass-fed beef make this 'Farmers Market Burger' a sure thing.

Leslie Kelly
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Seasoning Mixture:
Aioli:
Pickled Red Onions:
Burgers:

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

1109 calories; 79.9 g total fat; 265 mg cholesterol; 10034 mg sodium. 52.9 g carbohydrates; 46.2 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/20/2016
Simply wow. My tip: follow the recipe! It's perfect! Read More

Most helpful critical review

Rating: 3 stars
01/05/2017
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. Because I don't have a ton of salt in my diet I might also cut the amount of salt in the seasoning mixture itself because the salt drowns out the other flavors. I substituted shitaki mushrooms (fresh ones) for the dried ones in the seasoning. I also might substitute other tomatoes for the heirlooms next time. They were fine but probably not worth the increased price. Maybe if I got some better ones. The aioli and pickled onions were good. I used garlic powder in the aioli and it was fine. I cooked the burgers stovetop and found medium heat worked best to make sure they were cooked through right. I had leftover onions seasoning aioli and goat cheese after. So next time I'll consider cutting down the quantities of each of those I make/buy. Other than the first batch being too salty the burgers were good and I'll probably make them again. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/20/2016
Simply wow. My tip: follow the recipe! It's perfect! Read More
Rating: 3 stars
01/04/2017
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. Because I don't have a ton of salt in my diet I might also cut the amount of salt in the seasoning mixture itself because the salt drowns out the other flavors. I substituted shitaki mushrooms (fresh ones) for the dried ones in the seasoning. I also might substitute other tomatoes for the heirlooms next time. They were fine but probably not worth the increased price. Maybe if I got some better ones. The aioli and pickled onions were good. I used garlic powder in the aioli and it was fine. I cooked the burgers stovetop and found medium heat worked best to make sure they were cooked through right. I had leftover onions seasoning aioli and goat cheese after. So next time I'll consider cutting down the quantities of each of those I make/buy. Other than the first batch being too salty the burgers were good and I'll probably make them again. Read More
Rating: 5 stars
08/24/2016
This burger is awesome. I sure wish someone would fix allrecipes' image tools so we could upload a picture! Read More
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Rating: 5 stars
10/20/2016
Simply wow. My tip: follow the recipe! It's perfect! Read More