ARIZONA GRASS FED BURGER* Recipe
smoked bacon, brie, green apple-jicama slaw on brioche bun, served with smashed fingerlings with roasted red pepper aioli
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Ingredients
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Burger Ingredients
Smashed Fingerlings Ingredients
Roasted Red Pepper Aioli Ingredients
Method
Burger Preparation
Cook the Bacon
In a skillet over medium heat, cook the smoked bacon until crispy. Remove and drain on paper towels.
Form the Patties
Shape the ground beef into two patties, season with salt and pepper.
Cook the Patties
In the same skillet with bacon fat, cook the patties for about 4-5 minutes on each side for medium doneness. Place brie on top of each patty during the last minute of cooking to melt.
Assemble the Burger
On the bottom half of the brioche bun, layer the patty with melted brie, add a slice of bacon, and top with green apple-jicama slaw. Place the top bun on.
Smashed Fingerlings Preparation
Prepare the Potatoes
Boil the fingerling potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
Roast the Potatoes
Toss the smashed potatoes in olive oil, salt, and pepper. Spread on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 20 minutes until golden.
Roasted Red Pepper Aioli Preparation
Blend the Aioli
In a blender, combine roasted red peppers, mayonnaise, garlic, lemon juice, and salt. Blend until smooth.