Graham Elliot's Update On The Classic American Burger
Graham Elliot's update on the classic American burger
"Juicy burgers and Mike's Hard Lemonade—an amazing one-two punch to the palate! The crisp and refreshing lemonade stands up to the rich, meaty flavor of my signature burger." — Graham Elliot
To see more recipes, go to "Reinvented American Classics."
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Recipe adapted from Graham Elliot, Graham Elliot Bistro, Chicago
GrahamBurger
Graham Elliot's update on the classic American burger
Prep Time
50
minutes
Cook Time
40
minutes
servings
4
burgers
Total time: 1 hour, 30 minutes
Ingredients
- For the Garlic Mayonnaise
- 5 garlic cloves
- 1 cup olive oil
- ½ cup mayonnaise
- Kosher salt, to taste
- For the Burger
- 1 pound ground sirloin
- ¼ pound ground pork
- Kosher salt and freshly ground pepper, to taste
- 1 small red onion, sliced ¼ inch thick
- ½ cup apple cider vinegar
- ¼ cup olive oil
- 3 ounces Brie cheese, sliced into 4 thin pieces
- 4 pretzel rolls, split in half
- 2 cups watercress
Directions
- Make the garlic mayonnaise: In a small saucepan over medium-low heat, bring the garlic and olive oil to a simmer; cook until the garlic is soft but not brown, 15 to 20 minutes. Using a slotted spoon, remove the garlic and reserve the garlic-infused olive oil for another use.
- In a small bowl, using a metal spoon, smash the garlic; stir it into the mayonnaise, season with salt and set aside. Cover and chill for at least 30 minutes. Make ahead: Garlic mayonnaise can be made, covered and chilled for up to 5 days.
- Make the burger: Using your hands, mix the sirloin and pork together, and season generously with salt and pepper. Form into 4 patties, each about ½ inch thick. Refrigerate until ready to grill.
- In a small bowl, toss the onions with the vinegar and olive oil. Season with salt and pepper and let the onions marinate for at least 30 minutes or preferably overnight.
- Prepare a charcoal or gas grill for medium-hot heat or place a grill pan over medium-high heat.
- Remove the onions from the marinade and place on the grill. Cook until lightly charred, turning occasionally, about 3 to 4 minutes on each side. Set the onions aside and let cool slightly. Place the patties on the grill and cook until lightly charred on the bottom, 5 to 6 minutes. Flip and top each patty with 1 slice of Brie. Grill to desired doneness, about 4 to 5 more minutes for medium. Grill the buns for 1 minute until lightly charred.
- Spread the garlic mayonnaise on cut sides of the buns. Top with the cheeseburger and then garnish with the onions and some watercress. Serve immediately.
Nutrition
| Calories per Serving | 1,375 |
| Total Fat | 120.4 g |
| Saturated Fat | 25.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 141.4 mg |
| Total Carbohydrates | 34.2 g |
| Dietary Fiber | 2.1 g |
| Total Sugars | 2.0 g |
| Sodium | 896.9 mg |
| Protein | 38.4 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
