Ingredients
- 2 1/2 pound fresh ground beef
- 4 pound soft white hamburger rolls
- 1/4 pound gruyere cheese, sliced thin
- 1 1/2 cup caramelized onions
- 1 cup aioli
- 2 1/2 pound fresh ground beef
- 4 pound soft white hamburger rolls
- 1/4 pound gruyere cheese, sliced thin
- 1 1/2 cup caramelized onions
- 1 cup aioli
- 2 tablespoon olive oil
- 2 tablespoon onions, thinly sliced
- 1 teaspoon salt
- 1 teaspoon thyme leaves
- 2 1/2 pound fresh ground beef
- 4 pound soft white hamburger rolls
- 1/4 pound gruyere cheese, sliced thin
- 1 1/2 cup caramelized onions
- 1 cup aioli
- 2 tablespoon olive oil
- 2 tablespoon onions, thinly sliced
- 1 teaspoon salt
- 1 teaspoon thyme leaves
- 2 large egg yolks
- 8 clove garlic, crushed into a paste with a pinch of salt
- 1 cup olive oil
- 1 teaspoon fresh lemon juice
Preparation
Baking Directions:
For onions:Heat oil in a large skillet, add onions and salt, cook over low heat for 45 minutes.
Stir onions every 10 minutes, being careful not to let the onions brown.
After the onions have softened and have turned golden add the thyme & salt, cook 5 minutes longer and remove from heat.
For aioli:Whisk egg yolks in a medium sized stainless bowl until light in color.
Add garlic and begin to add the oil very slowly, in a thin stream, while beating.
As the emulsion forms, oil may be added faster.
Add the lemon juice and re-season with salt and pepper.
For burger:Divide the meat into 4 equal portions and form each into a burger about 1 inch thick.
Cook to desired doneness over a hot grill, preheated iron skillet or under the broiler.
Top each burger with two slices of cheese and melt, place the burger on the bottom half of a toasted bun.
Top each burger with a generous portion of onions and a heaping spoon of aioli.
