Saying that a burger is the best is a confident statement. I think you will agree with me after one bite. I was inspired to create this burger recipe after a trip to Santa Monica, CA. My husband and I were there in May. My friend, Simon Majumdar recommended a place called Father’s Office for their burger. We both ordered a burger, sweet potato fries and a root beer. I only drink root beer with burgers and pizza. It has to be a good root beer too.
Back to the burger, our food arrives at the table.
The bun on the burger wasn’t a typical burger bun. It was good though because it was soft and didn’t take away from the burger patty. I sunk my teeth into the burger and y’all it was so juicy.
There was so much going on and it all worked. The caramelized onions were cooked with balsamic vinegar which added a depth of flavor and sweetness. Then there were two cheese, gruyere and blue cheese. The gruyere was cheesy and the blue cheese offset the sweetness of the onions. Lastly, arugula was added to make it look like it was a healthy burger haha. I’m joking. It added a peppery, bitter flavor. I will be back for this burger.
Until then, I will make my version.
Smoky, Sweet, Southern Burger
Smoked Garlic Aioli:
10 garlic cloves
½ tablespoon extra-virgin olive oil
1 cup mayonnaise
1 tablespoon extra-virgin olive oil
1 tablespoon salted butter
1 large Vidalia or sweet yellow onion
2 teaspoons reduced balsamic vinegar
10 ground chuck
10 ounces ground round
1 1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
2 tablespoons Worcestershire sauce
4 slices gruyere cheese
4 tablespoons crumbled blue cheese
4 hamburger buns
1 cup packed arugula
Layer two 5-inch by 5-inch sheets of aluminum foil on top of each other. Fold up the sides to create a box. Place garlic cloves in foil box. Pour olive oil over top. Toss cloves in olive oil.
Place the garlic cloves in the foil box in the smoker. Smoke at 225 degrees F for 1 ½ hours or until the cloves are soft and fragrant. Remove from the smoker. Cool slightly.
Pinch each garlic cloves to release the smoked garlic pulp. Discard the outer garlic skin.
Place the roasted garlic pulp and mayonnaise in a food processor. Process until combined and smooth.
The aioli can be made ahead and stored in a container in the refrigerator for up to 5 days.
Halve the onion, peel, and cut into ¼-inch thick slices. Place the onion slices in an aluminum foil packet. Drizzle the oil over the onions. Bring the sides of the foil packet up and crimp to close.
Add the onion packet to the smoker or grill.
Cook for about an hour or until the onions have caramelized and soft. Pour the vinegar over the onions and toss to coat.
Combine the ground chuck, ground round, salt, black pepper, and Worcestershire sauce in a medium bowl. Gently fold to incorporate the ingredients.
Divide the patties into 4 equal sizes about ½-inch thick.
Preheat a grill to medium high. Add the patties to the grill. Cook for 4 minutes, flip the patties over and cook for another 2 minutes. Add both cheeses on top and cook for another 2 minutes or until cheeses melt.
Add the buns to the grill to heat for 30 seconds to a minute.
To assemble each burger, spread ½ tablespoon aioli over each bun half.
Add a hamburger patty to the bottom bun. Top with some of the onions, arugula and the bun top.
Repeat with the remaining ingredients to create the additional burgers.
Makes 4 burgers.