Five Napkin Burger Aioli Food
FIVE NAPKIN BURGER
This classic burger from chef Andy D'Amico is so delicious it inspired him to open a restaurant of the same name.
Provided by Martha Stewart
Categories Ground Beef Recipes
Number Of Ingredients 5
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.
FIVE NAPKIN BURGER AIOLI
Use this aioli to make chef Andy D'Amico's incredible Five Napkin Burger.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 7
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.
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- 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.
- 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.
- 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.
- 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.
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