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The Five Napkin Burger with Caramelized Onions and Garlic Aioli

Posted on 10 Jul, 2014 - By

See the full story about this amazing hamburger creation here!

We all have our favorite quick serve burger places besides the well-known chains. I’m referring to places like Meat Heads, Smash Burger, Burger Boss, Five Guys (not so much) and yes I quite like the cheese burger at Parky’s (I see another “Whine” in the making).

The Five Napkin Burger with Caramelized Onions and Garlic Aioli

Servings: Makes 4 Servings

Ingredients:

  • 1 ½ lbs. / Each fresh ground beef chuck and sirloin steak including fat
  • 4 Brioche hamburger rolls (Turano Baking makes terrific ones)
  • 1/4 lb. / Gruyere cheese Sliced thin
  • 1 1/2 Cups / Caramelized onions
  • 1 Cup / Aioli
  • 2 Tbsp. / Olive Oil For caramelized onions
  • 2 Yellow onions, thinly sliced For caramelized onions
  • 1 Tsp. / Salt For caramelized onions
  • 1 Tsp. / Thyme leaves For caramelized onions
  • 2 Large egg yolks For aioli
  • 8 Cloves garlic For aioli: crushed into a paste with a pinch of salt
  • 1 Cup / Olive oil For aioli
  • 1 Tsp. / Fresh lemon juice For aioli

Instructions:

  1. For onions:
    Woody's Way: Heat oil in a large skillet, add onions and salt, cook over low heat for 45 minutes. Stir onions every 10 minutes, being careful not to let the onions brown. After the onions have softened and have turned golden add the thyme & salt, cook 5 minutes longer and remove from heat.
  2. For aioli:
    Woody's Way: Whisk egg yolks in a medium sized stainless bowl until light in color. Add garlic and begin to add the oil very slowly, in a thin stream, while beating. As the emulsion forms, oil may be added faster. Add the lemon juice and re-season with salt and pepper.
  3. For burger:
    Woody's Way: Divide the meat into 4 equal portions and form each into a burger about 1 inch thick. Cook to desired doneness over a hot grill, preheated iron skillet or under the broiler. Top each burger with two slices of cheese and melt, place the burger on the bottom half of a toasted bun. Top each burger with a generous portion of onions and a heaping spoon (or more) of aioli. I actually mixed the onions and aioli together to make it easier to serve.

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Cuisine: Hamburger

Course: Main