Defending Champion Burger
Recipe courtesy of Benjamin Harris, Resort Executive Chef, The Sea Pines Resort
Ingredients
- hearth-baked sesame seed buns - 4 ea. (Chef’s note: We get ours from a New York City staple, Orwashers Bakery.)
- fresh ground beef - 2 lbs. (Chef’s note: We like a blend of short rib, chuck, and brisket.)
- Emmental Swiss cheese - 1 lb
- Fraser's Burger Seasoning (housemade) - 1/4 cup
- thick-cut applewood bacon - 1 lb.
- roasted garlic aioli (housemade) - 1/2 cup
- Ingredients for Fraser's Burger Seasoning:
- kosher salt - 2 parts
- fresh-ground black pepper - 1 part
- onion powder, garlic powder, paprika - equal parts, to taste
- Ingredients for Roasted Garlic Aioli:
- roasted garlic - 1 cup
- mayonnaise - 1 cup (Chef’s note: We use Duke’s.)
- lemon juice - from 1 lemon
- dried parsley - 1 tsp.
Instructions
- Preheat a charcoal or gas grill. (Chef's note: You can even use a cast iron or black stone. We prefer char-grilled.)
- Preheat oven to 350°F to bake the bacon.
- Separate fresh-ground meat into half-pound patties. Allow to come to room temperature. (Chef's note: This will result in more even doneness.
- Season burgers liberally on both sides and set aside.
- Line a baking sheet with the bacon and cook for 10 minutes. Flip bacon and rotate the pan. Cook for 5 minutes at a time until desired doneness. Drain and keep warm.
- Place burgers on the grill for about 3 ½ minutes on each side for medium-rare.
- Add cheese and allow to melt. Remove from the heat and allow the burgers to rest.
- Toast the burger buns.
Procedure for Roasted Garlic Aioli:
- Add the roasted garlic, mayonnaise, lemon juice and dried parsley to a blender.
- Pulse until smooth.
To assemble:
- Take a toasted bun and spread a generous amount of the roasted garlic aioli on the bottom bun.
- Place therested patty with melted cheese on top of the bottom bun.
- Add 3-4 slices of applewood bacon.
- Add the toasted top bun
