THE ULTIMATE BURGER FROM FOOD FOR THOUGHT WITH CLAIRE THOMAS

CLAIRE’S ULTIMATE BURGER

For 4-6 burgers

 

2 lbs burger blend (20 % fat ground chuck)

1 1/2 tbl salt

1 tsp garlic, minced

1 tbl pepper

2 tbl worcestshire sauce

1 tsp thyme, finely chopped

a little vegetable oil

GARLIC AIOLI
1/2 cup Mayonaise

1 tablespoon whole grain mustard (or any type of mustard you prefer)

1 garlic clove, minced

1 tablespoon parsley, finely chopped

Large pinch of lemon zest

1 tablespoon olive oil

Salt and pepper to taste

In a large bowl, combine the sirloin, chuck, salt, garlic, pepper, and worcestshite sauce. Mix with your hands until just combined. You don’t want to over work the meat. Carefully shape into 6 patties that are 3-inches wide and about 1 inch thick.  Heat a gas grill to high. Brush both sides of the burgers with the oil and season with salt and pepper. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes, and flip over the burgers. Cook burgers until brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or a minute longer for each degree of doneness (5 minutes for medium, 6 for medium well, 7 for well done).

For the garlic aioli, combine all of the ingredients in a bowl and taste to adjust the seasoning.

TO SERVE
Good burger buns (my local bakery has delicious brioche buns I like to use) lightly grilled and buttered

arugula

garlic aioli

swiss cheese (optional)

sliced tomato

red onion, sliced thinly

 

FOR A HENRY BURGER

 

Cheddar cheese

Bacon, cooked and sliced in half

Barbecue sauce

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