Got foodie faves? Voting closes soon for the Munchies: People’s Choice Food Awards, so click your vote now for the foods, personalities and restaurants that make your mouth water! And remember, you can vote once a day until April 30. VOTE NOW.Today, Tablespoon blogger The Food In My Beard salutes the Iconic Burger category of the Munchies Awards with his 5 Napkin Signature Burger recipe.
A new burger chain opened here in Boston called 5 Napkin.
They have a few locations in NYC, Miami, and Atlanta, and they have one of the best burgers I have eaten in recent memory. It’s called the 5 Napkin Signature Burger, and it boasts caramelized onions, Gruyere cheese, and a rosemary aioli. This burger is near perfect. The meats are ground fresh, the doneness was exactly to my liking, and the rosemary and onions really complimented the beef without overpowering it.
When Tablespoon asked me about Iconic Burgers, and what great burgers I had eaten recently, The 5 Napkin burger instantly came to mind. I couldn't wait to get in the kitchen and try my hand at making a burger so beefy, savory, and delicious! This recipe for a 5 Napkin Signature Burger sure helps if you don’t live close to one of their urban locations!
First I started cooking the onions down ‘cause they take almost 45 minutes to get that nice caramelized color and flavor!
Then I got to work on the aioli.
Let this rip for about 30 seconds before very slowly adding your oil.
Ground beef is just fine for most burgers I eat (pink slime and all!), but when I am really trying for something special I grind my own in the food processor.
Don’t overcrowd the thing! About 15 pulses will be perfect.
I only give these about 5 minutes a side in a really hot pan. Cast iron would be best, but any frying pan will work.
Get the cheese on there right after the flip.
Some aioli on the bun.
Burger next, then the onions. This is burger heaven!
Really though. This was the best burger I have ever eaten.
Yeah, maybe it took me an hour of work plus shopping time and lots of cash to produce 3 cheeseburgers, but I don’t care. It was worth every second and every penny.
If you go through all this effort, you really want to make the burger rare. I bought quality meat from a trusted source and ground it myself, so I know it’s safe to eat.
They have some great tater tots at 5 Napkin too, but I wasn't about to start a second endeavor. I just got these guys at the store.Dan Whalen did not share these three burgers. He has blogging for over 4 years at The Food in my Beard; check Dan’s Tablespoon profile often to try his recipes with creative international spins!