Dry-aged Prime Edge Burger Recipe
red wine onion marmalade + black pepper bacon + gruyère + roasted garlic aioli + arugula + brioche bun + frites
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Ingredients
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Burger Ingredients
Red Wine Onion Marmalade
Roasted Garlic Aioli
Method
Red Wine Onion Marmalade
- 1
Prepare the Onions
Thinly slice the red onions and set aside.
- 2
- 3
Add Wine and Simmer
Pour in the red wine, brown sugar, and balsamic vinegar. Stir well and bring to a simmer. Reduce heat and let cook for 30-40 minutes until thickened and jam-like.
Roasted Garlic Aioli
- 4
Roast the Garlic
Preheat the oven to 400°F (200°C). Wrap the garlic cloves in aluminum foil and roast for about 30 minutes until soft. Allow to cool.
- 5
Prepare the Aioli
In a bowl, mash the roasted garlic cloves and mix with mayonnaise, lemon juice, and salt. Stir until smooth and creamy. Refrigerate until ready to use.
Burger Assembly
- 6
Cook the Bacon
In a skillet over medium heat, cook the black pepper bacon until crispy. Remove and drain on paper towels.
- 7
Cook the Patties
In the same skillet, cook the dry-aged prime beef patties for about 4-5 minutes per side for medium-rare, or until your desired doneness is reached.
- 8
Melt the Cheese
In the last minute of cooking, place a slice of Gruyère cheese on each patty to melt.
- 9
Toast the Buns
Lightly toast the brioche buns in the skillet until golden brown.
- 10
Assemble the Burgers
Spread roasted garlic aioli on the bottom bun, followed by arugula, the beef patty with melted cheese, crispy bacon, and a generous spoonful of red wine onion marmalade. Top with the other half of the bun.
- 11
Prepare the Frites
Serve the burgers with a side of frites (French fries).