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Dinner Tonight: Grahamburger
I am suspicious of any burger that's not made out of 100% beef and seasoned with only salt and pepper, like many people tend to be. When you leave The Formula behind in favor of "updating a classic," I start to think about the fact that what you're making is more like a giant, flat meatball than a true American hamburger, and you should leave well enough alone.
That said, I give some leeway to Graham Elliot, if only because he can't resist a portmanteau (like his recently-opened sandwich shop Grahamwich). This burger, a mix of ground sirloin and pork, is topped with tangy brie, some quick-pickled red onion, and peppery watercress. It actually works. The pork gives it a roundness that burgers don't usually have, and the toppings work together in a way that they should when a four-star chef chooses them.
While the original recipe has instructions for simmering garlic cloves to make a quasi-homemade aioli, to speed things along you can simply press a garlic clove into mayonnaise. It works just about as well, and makes this much quicker to come together.
Dinner Tonight: Grahamburger
About This Recipe
| Yield: | 4 |
Ingredients
- 1 pound ground sirloin
- 1/2 pound ground pork
- 1 cup apple cider vinegar
- 1/2 cup olive oil
- 1 large red onion, thinly sliced
- 2 cloves garlic
- 1/2 cup mayonnaise
- 1/2 pound Brie cheese, cut into 8 slices
- 4 hamburger rolls, halved
- 1 bunch watercress, stems trimmed, well washed
Procedures
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1
Combine sirloin and pork, taking care not to over mix, and shape into patties. Set in fridge while preparing remaining ingredients.
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2
In small bowl, combine red onion, vinegar, and olive oil. Allow to marinate for at least 15 minutes.
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3
Pass garlic through garlic press (or mince very finely) into small bowl with mayonnaise. Stir well to combine.
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4
Heat grill pan over medium until very not. Pat marinated onions dry and grill until soft and colored, about 3 minutes per side. Remove to bowl.
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5
Season burger patties liberally with salt and pepper and grill until cooked through, 5-8 minutes per side. During last 5 minutes of cooking, place brie slices on patties to melt.
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6
Dress burger bun tops with garlic mayonnaise and watercress. Place burgers on bottom rolls and top with red onions.
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