Open Faced Brunch Burger With Bacon And Aioli Recipes

Steps:

• For the aioli: Whisk the egg yolk, lemon zest, lemon juice and garlic in a medium bowl. Combine the canola oil and olive oil in a spouted measuring cup. Fold a damp kitchen towel in half and place the bowl on top to anchor. Begin whisking in the oil, a few drops at a time, until the aioli is smooth and thick, increasing the stream when about a third of the oil has been incorporated. Season with salt and hot sauce and more lemon juice if needed. If the aioli is still very thick, whisk in a teaspoon or two of water. Refrigerate while you make the burgers.
• For the burgers: Combine the beef and pork in a large bowl and sprinkle with salt and pepper. Form into 4 patties about 1-inch thick and 3 inches in diameter. Sprinkle the top side with salt.
• Heat a large skillet over medium heat. Add the bacon and cook until crisp, 6 to 7 minutes. Drain on paper towels. Pour out all but 2 tablespoons of fat from the pan. Return the pan to medium heat and add the burgers, salted side down. Sprinkle the tops with salt and cook, flipping once, until completely cooked through, 4 to 5 minutes per side, adding a cheese slice to each in the last minute.
• While the burgers cook, heat a large nonstick skillet over medium heat. Add the olive oil. When the oil is hot, break in the eggs. Sprinkle with salt and pepper. Cover the skillet and cook until the whites are set but the yolks are still runny, 2 to 3 minutes.
• To serve, spread the aioli on the sourdough toast. Top each piece of toast with a burger, then a fried egg. Top each with 2 slices of bacon.

Steps:

• In a large bowl, combine the cheese, green pepper, milk, mustard and salt. Crumble beef over mixture and mix well; shape into six patties. , Spread cut sides of buns with butter; top each with a patty. Place on a baking sheet. Bake at 450° for 14-17 minutes or until a thermometer reads 160° and juices run clear.

Steps:

• Aioli:
• Whisk egg yolk and mustard in a medium bowl to combine. Whisking constantly, gradually drizzle in oil, drop by drop at first; keep going until aioli is thickened and smooth. Whisk in chipotle, garlic, lemon zest, and lemon juice; season with salt. Cover and chill.
• Do ahead
• Aioli can be made 1 day ahead. Keep chilled.
• Assembly:
• Preheat oven to 225°. Toss tomatoes, thyme, and 1 tablespoon oil on a baking sheet; season with salt and pepper. Arrange tomatoes cut side down and roast until skin is slightly browned and beginning to separate from flesh, 75-85 minutes. Let cool, then slip off skins.
• While tomatoes are roasting, freeze bacon until almost frozen through, about 40 minutes (this will help it chop cleanly in the food processor). Pulse bacon in a food processor, scraping down sides of bowl as needed, until very finely chopped, about 1 minute.
• Transfer bacon to a medium bowl and gently mix in ground lamb, oregano, sage, and 1 1/2 teaspoons salt just to combine. Divide meat into 4 equal portions and gently shape into 3/4"-thick patties.
• Heat a grill pan or a cast-iron skillet over medium-high. Cook patties until lightly charred and medium-rare, about 2 minutes per side. Generously spread buns with aioli and build burgers with patties, roasted tomatoes, and mozzarella.
• Toss arugula in another medium bowl with vinegar and remaining 2 teaspoons oil; season with salt and pepper.
• Serve burgers with arugula alongside.