Backyard Burger Recipe
6 oz. griddled beef patty, topped w/ walla walla onion jam, tillamook aged white cheddar, heirloom tomato, bibb lettuce, & fire-roasted poblano aioli on a toasted brioche bun, w/ french fries
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Ingredients
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Burger and Toppings
Method
Cooking Instructions
- 1
Prepare the Walla Walla Onion Jam
In a skillet over medium heat, add olive oil and sliced Walla Walla onions. Cook until soft and caramelized, about 15 minutes. Stir in brown sugar and balsamic vinegar, and cook for another 5 minutes until thickened. Remove from heat and set aside.
- 2
Make the Fire-Roasted Poblano Aioli
Blend the fire-roasted poblano peppers with mayonnaise until smooth. Season with salt and pepper to taste. Set aside.
- 3
Cook the Beef Patties
Divide the ground beef into 3 equal portions and shape into 6 oz patties. Season with salt and pepper. Heat a griddle or skillet over medium-high heat and cook the patties for about 4-5 minutes on each side for medium doneness. During the last minute of cooking, place a slice of Tillamook aged white cheddar on each patty to melt.
- 4
Prepare the Buns
Toast the brioche buns on the griddle until golden brown.
- 5
Assemble the Burger
On the bottom half of each toasted brioche bun, place a lettuce leaf, followed by the beef patty with melted cheddar, a slice of heirloom tomato, a generous spoonful of the Walla Walla onion jam, and a dollop of the fire-roasted poblano aioli. Top with the other half of the bun.
- 6
Serve
Serve the burgers hot with a side of French fries.