Description
Recipe courtesy of Luis Brambila, Bar Dojo, Edmonds, Washington, 2016 Blended Burger Project™ participant.
Ingredients
Scale
Cilantro Aioli:
- 1 bunch cilantro
- 1 serrano pepper
- 1 clove garlic
- 1⁄4 shallot, chopped
- 1 egg yolk
- 2 tbsp lemon juice
- 1⁄2 tbsp salt
- 1⁄2 tbsp black pepper
- 1 c canola oil
Burger Patties:
- 2 lbs natural ground beef
- 10 shiitake mushrooms, chopped 5 serrano peppers, unseeded and finely diced
- 1⁄4 c tamari
- 3 garlic cloves, diced
- 1 shallot, diced
- 1 tbsp sesame oil
- 1 tbsp salt
- 1 tbsp ground black pepper
To serve:
- Iceberg lettuce
- 1 avocado, sliced
- 10 slices applewood smoked bacon 5 fried onion rings
- 5 fried eggs
- 5 brioche buns
Instructions
- Cilantro Aioli: Add cilantro, serrano pepper, garlic, shallot, egg yolk, lemon juice, salt and pepper to food processor and purée. While mixing, slowly pour canola oil until emulsi ed. Transfer to jar.
- Burger Patties: Add ground beef, shiitake mushrooms, serrano peppers, tamari, garlic, shallot, sesame oil, salt and pepper to large bowl. Mix by hand until combined. Form into five 8-ounce patties. Heat a medium skillet over medium-high heat. Sear patties on one side until a crust has formed, about 3-5 minutes. Flip and continue to cook, about 3-5 minutes. Set aside.
- Toast brioche buns and spread aioli on both sides. Top with burger patties, lettuce, avocado, bacon, onion rings and fried eggs. Top with bun and serve.