5 Napkin Signature Burger

  • Prep 60 min
  • Total 60 min
  • Servings 3

Ingredients

Burgers

  • 1 lb sirloin tips
  • 10 oz skirt steak
  • 3 soft burger buns
  • 6 oz gruyere cheese
  • 2 large onions
  • 2 tablespoons butter

Aioli

  • 1 large egg yolk
  • 2 sprigs rosemary
  • 2 cloves garlic
  • 1 tablespoon mustard
  • Lemon splash juice
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil

Steps

  • 1
    Make the aioli - In a blender or food processor, add all the ingredients except for the oils. Turn on and process for about 30 seconds. With the machIne still running, very slowly drizzle in about 1/4 of the oil and stop. Watch mixture and as you see it thicken slightly, very slowly add more of the oil until it is all added.
  • 2
    Caramelize the onions - Slice the onions into 1/4 circle slices. Saute in butter on medium for about 45 minutes, stirring often until they become very brown.
  • 3
    Make the patties - Place your meat in the freezer for about 30 - 45 minutes before you begin. Slice some of the larger chunks of fat off of the meat and slice into cubes. Place in your food processor (with a little salt) in 2 or 3 batches depending on how large your processor is. Pulse about 15 times to make a nice coarse ground beef. Form the beef into 3 patties.
  • 4
    Cook the burgers - In a frying pan with a mix of butter and olive oil, cook the burgers covered and on high heat for around 5 minutes a side. After flipping the first time, add the cheese right away so it melts while the second side cooks.
  • 5
    Spread some of the rosemary aioli on both sides of the bun. Place the burger on the bottom bun and top with the caramelized onions. Serve.

No nutrition information available for this recipe
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