The acclaimed Seattle restaurant L’il Woody’s executive chef Cory Alfano devised this burger as a weekly special, claiming that he was motivated by the tangy aromas of summer: Imagine wanting to grill some hamburgers with friends on a pleasant summer day in the Pacific Northwest. It’s really simple to make a deliciously light yet substantial late-afternoon grilled burger; simply head to your neighborhood farmers market and buy some fresh ingredients from local vendors. The ‘Farmers Market Burger’ is guaranteed to be delicious thanks to heirloom tomatoes, arugula, red onions, local cheese, and grass-fed beef.
| Prep Time: | 35 mins |
| Cook Time: | 8 mins |
| Additional Time: | 15 mins |
| Total Time: | 58 mins |
| Servings: | 6 |
| Yield: | 6 burgers |
Ingredients
- ⅔ cup sea salt
- 1 ounce dried porcini mushrooms
- 2 teaspoons dried thyme
- 2 teaspoons garlic powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes
- 2 egg yolks
- ½ lemon, juiced
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped fresh dill
- ¾ cup canola oil
- ¼ cup olive oil
- 1 pound red onions, sliced into half moons
- ½ cup red wine vinegar
- 2 teaspoons white sugar
- salt and ground black pepper to taste
- 6 brioche buns, halved
- 2 pounds ground beef
- 9 ounces crumbled goat cheese (chevre)
- 12 slices heirloom tomatoes
- 3 cups arugula
Instructions
- Combine sea salt, porcini mushrooms, thyme, garlic powder, 1 teaspoon black pepper, and red pepper flakes in a food processor; blend until thoroughly mixed. Pour seasoning mixture into a bowl.
- Combine egg yolks, lemon juice, garlic, and dill in the food processor; blend, pouring in canola oil and olive oil in a steady stream until aioli is thick and smooth.
- Combine sliced onions, red wine vinegar, sugar, salt, and pepper in an airtight container. Let marinate, at least 15 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Spread buns on grill and toast until golden, 30 seconds to 1 minute. Transfer to a serving platter. Spread some aioli over each half.
- Shape ground beef into 6 large patties. Sprinkle seasoning mixture generously over both sides.
- Increase grill heat to high. Grill patties until browned and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 4 minutes per side.
- Place 1 cooked patty on the bottom of each toasted bun. Top each with 3 tablespoons goat cheese, 2 tomato slices, 1 heaping tablespoon pickled red onions, and 1/2 cup arugula. Cover with top half of the bun.
- You can make the seasoning mix in a spice or coffee grinder instead of a food processor if preferred. Leftover seasoning mix can be stored in an airtight container for up to 6 months. Use on burgers or other grilled meats.
- Extra aioli will keep in an airtight container in the refrigerator for up to 4 days; extra pickled red onions will last up to 6 months.
- Brush brioche buns with melted butter before assembling burgers.
- Nutrition data for this recipe includes the full amount of seasoning mix, aioli, and pickled red onions. The actual amount consumed will vary.
Nutrition Facts
| Calories | 1109 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 265 mg |
| Dietary Fiber | 5 g |
| Protein | 46 g |
| Saturated Fat | 22 g |
| Sodium | 10034 mg |
| Sugars | 14 g |
| Fat | 80 g |
| Unsaturated Fat | 0 g |
Reviews
Simply, wow. My tip: follow the recipe! It’s perfect!
This burger is awesome. I sure wish someone would fix allrecipes’ image tools so we could upload a picture!