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
- 1
- 2
Cook the Bacon
In a skillet over medium heat, cook the smoked bacon until crispy. Remove and drain on paper towels.
- 3
Form the Patties
Shape the ground beef into two patties, season with salt and pepper.
- 4
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.
- 5
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
- 6
Prepare the Potatoes
Boil the fingerling potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
- 7
- 8
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
- 9
Blend the Aioli
In a blender, combine roasted red peppers, mayonnaise, garlic, lemon juice, and salt. Blend until smooth.