Took a little time off from this with the chaos of quarantine, finishing the semester at the university where I teach, running a few online concerts, and hosting an online singing competition. I am surprising myself with my industriousness during this period; normally, I am a very lazy person.
After an online concert today, I wanted a real treat. A burger. Nothing screams warm weather to me like a burger. This burger is stuffed with fontina, topped with grilled tomatoes, pickled scallions and garlic aioli. The side? Fries- but garlic fries. It is a good thing were are socially distancing because my garlic breath is serious.
I hope you enjoy!
Sending you healthy wishes!
2 potato buns
1 pound ground beef
1 shallot, sliced into 1/4 inch rings
1 roma tomato, sliced into 1/4 inch rounds
1 ounce fontina cheese, divided into 2 squares
2 large garlic clove, minced, divided
1 large russet potato
2 tablespoon apple cider vinegar
2 tablespoons olive oil
1 teaspoon sugar
salt and pepper
2 tablespoons butter
1/4 cup mayonnaise
To start, mix together 1 tablespoon melted butter, 1 tablespoon olive oil, 1 garlic clove, pinch cayenne, 1/4 cup of mayo, and salt and pepper. Set aside.
Scrub the russet potato and slice into matchsticks. Mix a tablespoon of olive oil and the remaining garlic clove together and toss the potatoes. Season with salt and pepper and bake on a rimmed sheet pan in a preheated oven at 450 degrees F for 15 minutes.
Add the apple cider vinegar, sugar, and 1/2 teaspoon salt together and mix. Add the shallots and allow to pickle.
Meanwhile, toast the buns with a little butter until golden brown. Fry the tomatoes in the leftover butter and season with salt and pepper. Set aside.
Divide the group beef into equal portions. Flatten into 5 inch patties, place the cheese in the center, then fold meat over the cheese to make 4 inch patties. Season with salt and pepper. Cook in a grill pan over medium high heat for 2 to three minutes a side.
Create your burger: spread the aoli, add the tomatoes, pickled shallots, then burger and final bun. Cut in half to see oozy fontina. Serve with the fries and ketchup and maybe more aoli to dip. Enjoy!