Zou Burger Recipe
Aged Cheddar Cheese, Three Herb Aioli, Sumac Onions
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Ingredients
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Burger Patties
Aged Cheddar
Three-Herb Aioli
Sumac Onions
Buns & Assembly
Method
Three-Herb Aioli
- 1
Make aioli
In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon finely chopped parsley, 1 tablespoon finely chopped chives, 1 tablespoon finely chopped dill, 1 tsp lemon juice and 1 tsp minced garlic. Season with 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth, taste and adjust seasoning. Chill in refrigerator while you prepare the rest so flavors meld (at least 10 minutes).
Sumac Onions
- 2
Pickle onions
Place 1/2 cup thinly sliced red onion in a small bowl. Add 1 tsp red wine vinegar, 1 tsp olive oil, 1/2 tsp sumac and 1/8 tsp salt. Toss to combine and let sit at room temperature for 10–15 minutes (or refrigerate up to 1 hour) so the vinegar softens and flavors the onions. Stir once before using.
Burger Patties
- 3
Form patties
Divide 1 lb ground beef into two equal portions and gently form into patties about 4 inches (10 cm) wide and roughly 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce bulging during cooking. Season both sides evenly with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/4 tsp garlic powder.
- 4
Cook patties
Heat a heavy skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. When the pan is hot and shimmering, add the patties (do not overcrowd). Cook undisturbed for 3–4 minutes until a brown crust forms. Flip and cook another 2 minutes. Reduce heat to medium, place slices of aged cheddar (about 2 oz per patty) on each patty, cover the pan or tent with a lid for 1–2 minutes until cheese melts and internal temperature reaches 155–160°F (medium). Remove from pan and let rest 2 minutes.
Buns & Assembly
- 5
Toast buns
While patties cook, spread 1 tablespoon softened butter on cut sides of 2 buns. Place them butter-side down on a separate pan or the griddle over medium heat and toast until golden, about 1–2 minutes. Remove and keep warm.
- 6
Assemble burgers
Spread a generous tablespoon of the three-herb aioli on the bottom half of each toasted bun. Place a lettuce leaf (if using) then the cheddar-topped patty. Top each patty with the pickled sumac onions (use all or to taste) and a tomato slice if desired. Spread a little aioli on the top bun and close the burger. Serve immediately.