Garlic Aioli Burger
NORMAL | 45MIN | SERVES 4
Ingredients
For the Burger
1 Heirloom tomato
1 Red onion
2 Tbsp. ENZO Organic Fig Balsamic Vinegar
2 Tbsp. ENZO Organic Extra Virgin Olive Oil - Medium
4 Pretzel buns
2 Tbsp. of Fresno Chili Crush Olive Oil
1 lb. Ground beef
3 Tsp. Worcestershire sauce
Salt and pepper, to taste
1 Head Butter lettuce, washed and separated
For the Garlic Aioli
1 Egg
4 Medium Garlic cloves, minced
2 Tsp. Lemon juice
½ Cup ENZO Organic Basil Crush
½ Cup ENZO Organic Garlic Infused Olive Oil
Salt and freshly ground black pepper, to taste
Directions
Step 1
Preheat grill to 375˚F. Wash and slice heirloom tomato and red onion into ½" thick slices. Place thickly sliced red onion in a bag with fig balsamic and medium extra virgin olive oil to marinate. Separate the pretzel buns and brush the cut sides with Fresno chili olive oil and set aside.
Step 2
For the aioli, combine the egg, garlic and lemon juice in a food processor. With the food processor running, slowly drizzle the basil crush olive oil, scraping down the sides as necessary. Transfer aioli to a medium bowl and whisking constantly, slowly drizzle the garlic infused olive oil in. Season to taste with salt and pepper and store in a sealed container in the refrigerator for up to two weeks.
Step 3
In a large bowl, combine ground beef, Worcestershire sauce, salt and pepper. Divide beef into 4 equal portions and form patties that are about ½" thick and 1" wider than the burger buns.
Step 4
Place marinated onion slices on the grill and barbecue until slightly charred. Grill burger patties for 3-5 minutes each side and internal temperature reaches 160˚F. While burger is grilling, toast the pretzel buns until golden brown.
Step 5
Spread garlic aioli on toasted bun and layer with grilled onions, burger patty, butter lettuce and heirloom tomato.
