Hamburgers and Homemade Garlic-Basil Aioli Sauce
Some people like a simple hamburger. Maybe just meat, buns, and a couple toppings or condiments. I can appreciate that view because I like my hamburgers like that sometimes. There’s something about the fresh taste that is very satisfying. But when I dream about a great burger, my own always comes to mind.
This recipe was the first I can remember that I really spent time on to perfect. I experimented with different condiments and toppings, but it all came together when I added some home made garlic-basil aioli sauce(mayonnaise). It fit perfectly with the toasted sourdough bread I had decided on using. Buns just don’t cut it with all of these flavors. I wouldn’t try substituting any dried herbs, they wont work in the aioli.
- Muenster cheese slices
- sourdough bread
- tomato slices
- 2 egg yolks
- 1/4 cup olive oil
- 1 cup vegetable or canola oil
- 1 tsp lemon juice
- 1 tbsp coarse ground mustard
- 3 cloves garlic – minced
- 3/4 cup fresh basil – chopped
- salt and pepper to taste
- 1 tbsp bacon drippings
- 1 lb ground chuck
- 1 lb ground sirloin
- 3 cloves garlic – minced
- 3 tsp kosher salt
- 1 tsp fresh ground pepper
- 6 slices thick sliced bacon – cooked
- 1/2 cup grated Parmesan cheese
- 1 cup sharp cheddar cheese
Cook bacon on stove and set aside. Collect 1 tbsp of drippings and save for later. Crack eggs and pour yolk back and forth between shell pieces to get rid of the white. If you do this procedure over a small bowl, you can save the whites for something else.
In a medium mixing bowl, add egg yolks, garlic and mustard. Whisk to combine. When you add the oil, it will be a drop at a time in the beginning. You are trying to make an emulsion and it will break if too much fat is added quickly. When you whisk the oil in, do it briskly. The aioli should have a mayonnaise like texture but may be a little less stiff. Using the canola or vegetable oil first, mix in one drop of oil into the eggs. After it is incorporated, mix in two drops, and so on. After you get about 1/4 of a cup you can start adding a little bit more at a time. Just make sure the oil is completely mixed in before you add more. Next, mix in the olive oil and bacon drippings. Add the lemon and basil and stir them in. Add a pinch of iodized salt and a few turns from a pepper mill. You’ll need to taste the sauce a few times to get the salt and lemon content right. Add more if needed, but don’t add too much at once.
If you do add too much oil and happen to break the emulsion, just start over with one yolk and slowly add the broken emulsion back to the new one.
Break up the bacon slices into small pieces. In a large bowl, add the beef, garlic, salt, and pepper. Gently mix by hand to combine(try not to squish the meat). After they are combined, add the cheddar, Parmesan, and bacon and mix together. Grab some meat and form it into a ball(about the size of a tennis ball or baseball). Gently form into patties and place on a plate. Use parchment paper to separate layers. Grill over medium heat, try to limit flipping and do not press them. I like my burgers medium-well, which is about 150-155 degrees. They will continue to cook for a time after removed from the grill, so keep that in mind. During the last few minutes of cooking, place Muenster cheese on patties and close the lid. The cheese should melt quickly. Remove from grill and cover until ready.
Spread aioli over both pieces of toasted sourdough, add tomato slices and a small amount of ketchup. I don’t add any mustard, since it is included in the aioli. I think it is easier to eat if the sandwich is cut in half. It will be messy, but the flavors work very well with each other. The aioli is also a great dipping sauce for french fries! Don’t be afraid to try it.
The aioli is tricky at first but becomes very simple with a bit of practice, and the whole package is awesome, so it is worth it!