Unicorn Burger Recipe

Mix and form patties

In a large bowl combine ground beef and ground pork. Add breadcrumbs, egg, Worcestershire sauce, chopped shallot, minced garlic, kosher salt, and black pepper. Using clean hands, gently mix until combined — do not overwork. Divide mixture into 4 equal portions (about 5 oz each) and form into patties roughly 3.5-4 inches wide and slightly thinner in the center so they cook evenly.

Chill patties for at least 15 minutes in the refrigerator to help them hold shape while you prepare other components.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add the neutral oil. When the pan is hot and shimmering, place patties in the pan (do not overcrowd; work in batches if needed). Cook undisturbed for 3-4 minutes until a brown crust forms. Flip and add a slice of cheese to each patty, then cook another 3-4 minutes for medium doneness (internal temperature about 160°F/71°C). Adjust time for preferred doneness. Transfer patties to a plate and tent with foil to rest for 5 minutes.

Prepare base aioli

In a small bowl whisk together mayonnaise, Greek yogurt, lemon juice, honey, minced garlic, and salt until smooth and slightly fluffy.

Create pastel colors

Divide the aioli base evenly into 4 small bowls or piping bags. Using gel food color, add 1 drop at a time to each bowl to tint one pink, one blue, one purple (or lavender), and one pale yellow. Gel colors are concentrated — start with a single drop and stir; add more until you reach a pastel shade. You should end with 4 small pastel-colored portions.

Assemble rainbow effect

To achieve a unicorn swirl, either: a) spoon small stripes of each color side-by-side into a clean piping bag and gently swirl without overmixing so the nozzle dispenses a striped pastel ribbon; or b) spread a thin layer of the base aioli on the bun and dot stripes of each color across the bun, then very lightly drag a toothpick through to create a marbled pastel effect. Reserve any extra aioli in the refrigerator (keeps 3-4 days).

Toast buns

Slice brioche buns and lightly butter cut sides. Heat a clean skillet over medium heat and toast buttered sides until golden-brown and slightly crisp, about 1-2 minutes. Keep warm.

Prepare fresh toppings

While patties rest, arrange shredded red cabbage, cucumber slices, microgreens, and pickled red onions so they are ready for assembly.

Optional sprinkle garnish

If using rainbow sprinkles or edible glitter, have them in a small bowl for final garnish. Note: sprinkles add sweetness and crunch; use sparingly if you prefer savory.

Assemble burgers: Spread a generous swirl or dollop of the unicorn aioli on the bottom bun (use the striped piping method if you prepared a striped bag). Place a small handful of shredded red cabbage on the aioli to create bright color contrast and slight crunch. Add cucumber slices and a few microgreens.

Place the rested cheeseburger patty on top of the vegetables. Add a little more pastel aioli on the top bun interior. If desired, sprinkle a few nonpareil rainbow sprinkles or a tiny pinch of edible glitter on the aioli for a whimsical look — avoid getting sprinkles onto hot patties (they can melt slightly) unless you want that effect.

Close the burger, secure with a toothpick or skewer if needed, and serve immediately. Offer extra unicorn aioli on the side for dipping. Season with additional salt & pepper to taste.