When it comes to cooking the perfect burger, a few things are key: Handle the meat as little as possible. Make the patties ahead, and refrigerate until you’re ready for them to hit a hot pan. For best results, use a cast-iron skillet to cook the patties.
1. To make the quick pickled onions, whisk together the first three ingredients and 1 cup water in a small bowl until the sugar and salt dissolve. Place the onion in a jar and pour the vinegar mixture over top. Let sit at room temperature for 1 hour.
2. To make the aioli, add all the ingredients into the base of an immersion blender. Blend on high speed until all the ingredients are incorporated and you have a smooth sauce. Alternatively, blend in a food processor.
3. To make the burgers, shape the beef into 6, 1-inch thick patties. Handle the meat as little as possible – the more you work it, the tougher it gets. Using your thumb, make a shallow depression in the center of each burger to prevent them from ballooning up. Place in the fridge to chill.
4. Meanwhile, heat the oven to 350°F. Spread a thin layer of chipotle sauce on each bun and bake until toasted, 4 to 6 minutes. In a large cast-iron skillet over high heat, warm the oil and butter until melted. Add the patties, working in batches if needed, until browned on each side, about 6 minutes for medium-rare. Remove patties from the heat and let cool. Layer brioche buns with aioli, burger patties, a few onions, a sprinkle of feta and a handful of microgreens.
MAKES 6 BURGERS
PREP TIME: 15 minutes
COOK TIME: 10 minutes
TOTAL TIME: 25 minutes
THE QUICK-PICKLED ONION:
1/2 cups apple cider vinegar 1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 red onion, thinly sliced
2 large garlic cloves
1 teaspoon kosher salt
1 cup loosely packed
fresh mint leaves
1 ripe avocado
1/4 cups olive oil
2 tablespoons fresh lemon juice 1/4 teaspoon ground mustard
2 pounds grass-fed ground beef 1 tablespoon olive oil
1 tablespoon butter
1 1/2 teaspoons kosher salt Freshly ground black pepper
6 brioche buns
1 1/2 tablespoons chipotle in adobo sauce
1/2 cup crumbled feta cheese
1/2 cup microgreens
RECIPE CREDIT: Ms. Renee Lynn