RECIPES: Recipe Details

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Gimme My Garlic and Give It to Me Good Burgers

A sumptuous beef burger composed of dry-aged NY chuck & sirloin, loaded with garlic, and topped with roasted garlic aioli, pancetta, and arugula. The burger is served on a crisp sourdough baguette rubbed with garlic herb butter.

Ingredients 

Roasted Garlic Aioli:
3 heads garlic
2 tablespoons extra-virgin olive oil
1 cup mayonnaise
1 medium-sized shallot, minced
2 teaspoons lemon juice
1 tablespoon extra-virgin olive oil
Gray salt
Freshly ground black pepper
Garlic Herb Butter:
1 stick unsalted butter, room temperature
3 garlic cloves, minced
1 tablespoon fresh tarragon leaves, minced
1 tablespoon fresh basil leaves, minced
1 teaspoon lemon juice
Gray salt
Freshly ground black pepper
Pancetta:
1 tablespoon extra-virgin olive oil
6 slices pancetta, roughly chopped
Patties:
2 tablespoons extra-virgin olive oil
1 medium-sized shallot, minced
3 garlic cloves, minced
1 1/2 pounds dry-aged NY ground chuck
1/2 pound dry-aged NY ground sirloin
1 tablespoon roasted garlic (reserved from making the aioli)
2 teaspoons fresh basil leaves, minced
1 1/2 teaspoons gray salt
freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 (3 by 4 inch) pieces sourdough baguette, halved lengthwise
1 bunch arugula leaves

Instructions 

Prepare a medium-hot fire for both direct and indirect cooking in a charcoal grill with a cover, or preheat a gas grill to medium-high. If using charcoal, the coals should be placed so that they are under half of the rack, creating two zones: one hot and one mildly hot. If using a gas grill, follow manufacturer’s instructions to create zones for both direct and indirect grilling. When the grill is hot, clean it with a wire brush. It does not need to be oiled at this time. To make the roasted garlic aioli, place the garlic bulbs on a sheet of heavy-duty aluminum foil large enough to wrap the entire bulb. Drizzle the 2 tablespoons of oil over the top of them. Wrap completely in the foil and place on the grill over indirect heat. Roast for about 45 minutes, then remove from the grill and let the garlic cool in the foil. Once cool, cut the garlic bulbs in half and squeeze the roasted garlic into a small bowl. Place 3 tablespoons of the roasted garlic (reserve the remaining roasted garlic for the patties) in the bowl of a food processor. Add the mayonnaise, shallot, and lemon juice. Process until smooth. With the machine running, blend in 1 tablespoon of oil. Season the aioli, to taste, with salt and pepper. Remove the mixture to a small bowl and refrigerate until serving. To make the garlic herb butter, combine the butter, garlic, tarragon, basil, and lemon juice in the bowl of a food processor. Process until well combined. Season, to taste, with salt and pepper. Remove the mixture to a small bowl and refrigerate until serving. To make the pancetta, add the oil to a large fireproof non-stick skillet and cook on the grill over high heat until hot. Add the pancetta and cook until crispy, about 5 minutes, flipping once. Drain on paper towels. Set aside. To make the patties, heat the olive oil in a small fire-proof skillet on the grill rack. Add the shallot and sauté for about 3 minutes. Add the garlic and continue to sauté for about 1 minute. Remove from the heat. Transfer the shallot and garlic mixture to a large bowl and add the chuck, sirloin, roasted garlic, basil, salt, and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the pieces of sourdough baguette. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place a generous amount of the garlic herb butter over the cut sides of the sourdough baguette pieces and place, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread a generous amount of roasted garlic aioli on the top of each patty. On each sourdough baguette bottom, place a patty (with aioli on top), an equal amount of pancetta, and an equal amount of arugula. Add the sourdough baguette tops and serve. Now, gimme my garlic and give it to me good!! Makes 6 burgers.

Comments 

The name says it all!!