The Zou Burger Recipe
Aged Cheddar, Three Herb Aioli, Sumac Onions
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Ingredients
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Burger patties
Buns & cheese
Three-herb aioli
Sumac onions
Assembly & garnish
Method
Three-herb aioli
- 1
In a small bowl combine 1/2 cup mayonnaise, 1 tbsp chopped parsley, 1 tbsp chopped chives, 1 tsp chopped tarragon, 1 tsp lemon juice, 1/2 tsp Dijon, and 1 minced garlic clove. Stir until smooth. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or salt. Cover and refrigerate until assembly (at least 15 minutes for flavors to meld).
Sumac onions
- 2
Burger patties
- 3
Form patties
Divide 1 lb ground beef into four equal portions (about 4 oz each). Gently form into patties about 3/4 inch thick, making a small dimple in the center of each to help even cooking. Do not overwork the meat. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper just before cooking.
- 4
Cook patties
Heat a cast-iron skillet or heavy griddle over medium-high heat until very hot. Add 1 tbsp neutral oil and swirl. Place patties in the skillet and cook undisturbed for 3 minutes. Flip and cook for 2 minutes, then place 2 oz (approx) sliced aged cheddar on each patty and cover the pan (or tent with foil) for 1–2 minutes until cheese melts and internal temperature reaches 155°F for medium. Adjust times for desired doneness.
Buns & finishing
- 5
- 6
Assemble burgers
On the bottom bun spread about 1 tbsp three-herb aioli. Add a lettuce leaf (if using) and a tomato slice (if using). Place the cheddar-topped patty on top, then pile a generous portion of sumac onions (about 2 tbsp). Add another 1 tsp aioli to the top bun if desired, and close the burger.
- 7