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.
- 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
Combine sirloin and pork, taking care not to over mix, and shape into patties. Set in fridge while preparing remaining ingredients.
In small bowl, combine red onion, vinegar, and olive oil. Allow to marinate for at least 15 minutes.
Pass garlic through garlic press (or mince very finely) into small bowl with mayonnaise. Stir well to combine.
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.
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.
Dress burger bun tops with garlic mayonnaise and watercress. Place burgers on bottom rolls and top with red onions.