Cheeseburgers with Black Garlic Aioli and Caramelized Onions
Black Garlic is gummy, rich, sweet, fermented garlic. It brings a unique umami flavor that won't feel familiar on your palette unless you've had it before. To cut through the richness, I finished this black garlic aioli with balsamic vinegar. This makes a beautiful burger sauce that compliments our caramelized onions, made with the best steak rub - SKORDO Steak Seasoning. I encourage you to experiment with these bulbs, the possibilities are endless, burgers are a safe place to start.
Makes 4 servings
For the sauce:
- 4 cloves black garlic
- 1 clove fresh garlic
- 1/2 cup mayonnaise
- 2 teaspoon balsamic vinegar
- 1/2 shallot
- 1/4 teaspoon dried dill
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the burgers:
- 1 yellow onion
- 2 tablespoon olive oil
- 1/2 teaspoon balsamic
- 1 pound ground beef
- 1 tablespoon SKORDO Steak Seasoning
- 1/4 pound sliced cheese. I used an aged cheddar, but swiss or provolone would be delicious here.
- 4 soft burger buns
- 1 cup arugula
- In a food processor, or with a stick blender, add all garlic cloves, mayonnaise, vinegar, and shallot and puree until smooth. Stir through dill, salt and pepper, then cover + chill while you prepare the burgers.
- Preheat a sauté pan or cast iron over medium high heat for your caramelized onions.
- Add 1 tablespoon oil and onions. Cook low + slow for 10-15 minutes or until lightly caramelized. Deglaze with balsamic vinegar and remove from pan.
- Divide your ground beef into 4 portions. Roll and press into 4 patties. Liberally sprinkle both sides of each with SKORDO Steak Seasoning and allow to come to room temp.
- Using a toaster or a broiler, toast your buns and set aside.
- Fire up the grill if you have it, or heat your sauté pan or cast iron over medium high heat. Let it preheat for 5 minutes or until smoking.
- Add 1 tablespoon oil, then press each patty evenly into the pan. You can press here to form the crust, but don't press again once it starts cooking.
- Cook for 2 minutes on each side, then lay cheese on each patty, cover and remove from heat.
- Layer your burgers and enjoy! Any leftover aioli is perfect for dipping fries.
- Toasted bottom bun
- Light spread of sauce
- Spoonful of sauce
- Toasted top bun