Chef notes
Ras el hanout, a spice used in many Moroccan dishes, adds unexpected spice to this juicy burger. The sweet caramelized onions and sharp cheddar cheese pair well with the flavorful aioli.
Ingredients
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 cup balsamic vinegar
- 1 tablespoon salt
- 1½ cups olive oil
- 1/2 cup roasted red peppers
- 1/4 cup cornichons
- 1/4 cup caperberries
- 1/4 cup minced garlic
- 1/4 cup minced shallots
- 1 teaspoon ras el hanout
- 1 egg yolk
- 1 tablespoon salt
- 1 cup olive oil
- 1 8-ounce dry-aged beef patty, preferably chuck and brisket
- Salt and freshly ground black pepper
- Good quality cheddar cheese slices
- Brioche bun
- Ras el hanout aioli (recipe above)
- Arugula
- Thinly sliced red onion
- Balsamic vinaigrette (recipe above)
- Beefsteak tomato slices
- Caramelized onions
Preparation
For the balsamic vinaigrette:
Puree all ingredients, except the olive oil, in blender. With the blender running, slowly add olive oil in a slow stream to emulsify the vinaigrette.
For the ras el hanout aioli:
Puree all ingredients, except the olive oil, in a blender. With the blender running, slowly add olive oil in a slow stream to emulsify the sauce. Keep blending and adding oil until the mixture turns into a creamy spread.
For the burger:
1.Preheat grill to medium-high heat.
2.Season the beef patty on both sides with salt and pepper. Place on the grill and cook to desired doneness.
3.Right before you pull the patty, put cheddar cheese slices on top to melt.
To assemble:
1.Brush a brioche bun with a little oil, and toast it on the grill. Once toasted, remove from the grill and smear the bottom bun with a few teaspoons of the ras el hanout aioli. Place the burger on top.
2.In a small bowl, toss the arugula and red onion with a drizzle of the balsamic vinaigrette. Top the burger with the fresh salad.
3.On top of the salad, add a slice beefsteak tomato, some caramelized onions and finish with the top of the brioche bun.
