ONE of our all-time favorite comfort foods is the burger! We've made this version with brown beech mushroom and Swiss cheese. Brown beech mushrooms have a slightly crunchy texture and nutty flavor and pair perfectly with juicy beef and savory fried onions. Served with roasted garlic aioli on the side.
2 Australian ground beef patties; 3-4 slices ripe tomato; 2 slices Swiss cheese; 1 cluster brown beech mushrooms; 1 garlic clove, minced; 1/2 red onion, sliced; 1/4 cup rice flour; 1 small bunch arugula; 2 sesame buns; sweet butter; Canola oil for frying; kosher salt; freshly ground black pepper
1. Slice the onions, dust them in rice flour and shake off excess. Heat canola oil in a medium pot. Deep fry the onion slices until golden brown. Remove the fried onions and drain on paper towel.
2. In a sauté pan, sauté the mushrooms with garlic, season with salt and pepper and set aside.
3. Season beef patties with salt and pepper on both sides. In a medium saute pan, heat a little bit of canola oil and cook the beef patties to desired temperature. We like our burgers medium-rare on the rare side, about three minutes on each side. After flipping the burgers over, top each patty with a slice of Swiss cheese and finish the cooking. Serve immediately on toasted and buttered sesame buns. Top with fresh sliced tomato, arugula, fried onions and sautéed mushrooms.
Roasted garlic aioli:
2 egg yolks, 1 bulb garlic, 1/2 cup good olive oil, 1 cup canola oil, 1/4 cup lemon juice, 1 teaspoon ancho chili powder, kosher salt freshly ground black pepper.
1. Wrap the garlic bulb in aluminum foil. Bake the package in the oven for about 35 minutes until garlic is soft.
2. Squeeze about 1/2 bulb of roasted garlic (add more if you'd like) into a blender. Add all other ingredients in the blender except the oil. Start the blender, slowly drizzle in the olive oil and canola oil. Blend until smooth and fluffy. Can be stored up to two weeks in the refrigerator.