Absolument délicieux! (Absolutely Delicious!) This is one of the tastiest burgers I’ve ever eaten. It’s the complex way the garlic mayonnaise adds depth and compliments the hamburger patties, the more garlic mayo, the better. And the marinated red onions are like the pickle of the burger but far tastier. This is a hamburger for which there is no other like it. It’s the trio of these isolated pairings topped with creamy rich brie cheese, that come together in a celebration of saveur (flavor).
It’s not just hamburger, it’s hamburger and pork.
It’s not just may0nnaise, it’s mayonnaise and garlic.
It’s not just red onion, it’s red onion that been marinating in EVOO and vinegar.
You can make the garlic mayonnaise ahead of time and place in the refrigerator for later. You can marinate the onions at the same time and leave out on the counter covered with saran wrap in bowl until it’s time to cook them. By doing these things ahead of time, you will not be rushed to time everything perfectly. You may also want to prepare the lettuce and place in refrigerator until it’s time to assemble the final plate.Garlic Mayonnaise Recipe: Ingredients: 5-7 whole garlic cloves olive oil – 1/2 c. to 1 cup (depends on size of small pan) 1 cup mayonnaise Directions:
- In a small sauce pan, place 5-7 whole garlic cloves in the pan and cover with olive oil.
- Cook on medium heat until the garlic becomes near translucent and golden.
- Remove from heat. Reserve olive oil for toasting/searing hamburger buns – see below.
- Combine mayonnaise and cooked garlic cloves in food processor and blend until well pureed. Refrigerate until ready to use.
- Combine vinegar and olive oil and whisk together.
- Carefully place one layer of onion at at time in the bowl containing the mixture.
- Allow to stand for at least 30 minutes.
- When it’s time to make the hamburgers, you will cook the onions on each side for about 5 minutes, slightly browning each side. When flipping the onion, try to keep it in tact.
- To prepare the hamburgers, gently combine sirloin, pork, salt, and pepper in large bowl. Form into 8 patties.
- To prepare the brie cheese for burgers, trim all the white “crust” off the cheese, and then carefully slice the brie into thin rectangular shapes – try to get at least 16 slices – 2 for each burger.
- Wash the lettuce and if you are using romaine, tear into small pieces. If you are using watercress, please de-stem the leaves, set aside.
- Cook the hamburgers in a skillet or on the grill, and before they are ready to take off the heat, place 2 slices of brie cheese on each and allow to melt. Cover with foil and lower heat if more time is needed to complete the buns and onions.
- For the buns, drizzle leftover olive oil from the cooked garlic in a skillet and place the hamburger buns face down and cook for a few minutes to toast/sear. Repeat step with all the buns, re-drizzling more EVOO as needed.
- Meanwhile, cook the red onions.
- When the buns are finished, lay them open face and spread garlic mayonnaise on both top and bottom bun.
- Place lettuce on the bottom bun.
- Place cooked onion on top bun.
- Place hamburger on top of lettuce and close your bun.
These burgers are so délicieux, they need no sides, however, roasted red potatoes in EVOO, rosemary, and drizzled with white truffle oil is a suitable accompaniment to this complex dish.