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Farmers Market Burger

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PREP TIME
35 min
COOKING TIME
8 min
TOTAL TIME
58 min
SERVINGS
6 servings
Dinner U.S.
Farmers Market Burger
Ingredients
  • 2/3 cup sea salt
  • 1 ounce dried porcini mushrooms
  • 2 teaspoons dried thyme
  • 2 teaspoons garlic powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 2 egg yolks
  • 1/2 lemon, juiced
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon finely chopped fresh dill
  • 3/4 cup canola oil
  • 1/4 cup olive oil
  • 1 pound red onions, sliced into half moons
  • 1/2 cup red wine vinegar
  • 2 teaspoons white sugar
  • salt and ground black pepper to taste
  • 6 brioche buns, halved
  • 2 pounds ground beef
  • 9 ounces crumbled goat cheese (chevre)
  • 12 slices heirloom tomatoes
  • 3 cups arugula
Instructions
1
Combine sea salt, porcini mushrooms, thyme, garlic powder, 1 teaspoon black pepper, and red pepper flakes in a food processor; blend until thoroughly combined. Transfer the mixture to a bowl for later use.
2
In a separate food processor, blend egg yolks, lemon juice, garlic, and dill until well combined. Gradually add canola oil and olive oil in a steady stream, continuing to blend until the aioli reaches the desired consistency.
3
In an airtight container, combine sliced onions, red wine vinegar, sugar, salt, and pepper. Allow the mixture to marinate for at least 15 minutes.
4
Preheat an outdoor grill over medium heat and lightly brush the grate with oil.
5
Place buns on the grill and toast them until they turn golden brown, taking about 30 seconds to 1 minute. Transfer the toasted buns to a serving platter and spread some aioli over each half.
6
Divide ground beef into 6 large patties. Generously sprinkle the seasoning mixture over both sides of each patty.
7
Increase grill heat to high and cook patties until they are browned and reach an internal temperature of 160 degrees F (71 degrees C), about 4 minutes per side.
8
Place one cooked patty at the bottom of each toasted bun. Top with 3 tablespoons goat cheese, 2 tomato slices, 1 heaping tablespoon of pickled red onions, and 1/2 cup arugula. Cover with the top half of the bun.