Steakhouse Swiss Burger
Ingredients4 Persons
For Burgers: | |
|---|---|
Vegetable Oil, for grilling | |
| ¾ lb | Ground Sirloin |
| ¾ lb | Ground Chuck |
Kosher Salt, to taste | |
Freshly Ground Pepper, to taste | |
| 8 | |
For Peppercorn Aioli: | |
| ¼ cup | Extra-Virgin Olive Oil |
| 2 | Large Egg Yolks |
| 1 | Shallot, Coarsely Chopped |
| 4 | Cloves Garlic, Peeled and Smashed |
| 1 tbsp | White Wine Vinegar |
| 1 tbsp | Whole Black Peppercorns |
| 1 tsp | Fresh Lemon Juice |
| ½ tsp | Kosher Salt |
For Assembly: | |
| 4 | Pretzel Hamburger Buns, split and lightly toasted |
| 3 cups | Baby Arugula |
| 1 cup | Fried Onions, homemade or store-bought |
Instructions
- Preheat grill to 400°F and coat grates with oil. In large bowl, combine ground sirloin and chuck until just combined. Form into 4 equal patties, and season both sides with salt and pepper.
- Grill for 4 minutes, flip and cook additional 4 to 6 minutes, until cooked to desired. With about 2 minutes remaining on cook time, add 2 slices of Swiss cheese to each patty.
- Meanwhile, combine all ingredients for peppercorn aioli in small food processor and process for 2 minutes, until well-blended and slightly foamy.
- Spread peppercorn aioli on both sides of buns. Top each bottom bun with layer of arugula and burger patty. Top with fried onions and top bun and serve.