| Cuisine: American | Type: Sandwich | Serves: 4 |
|
Source:
|
Two Dudes One Pan |
|
Attributes:
|
|
|
Comments:
|
|
|
Serving Suggestions:
|
|
Ingredients:
|
Chive Aioli: 1/2 cup mayonnaise 1 tbs. cider vinegar 1 tbs. finely chopped fresh chives 1-1/2 tsp. Dijon mustard 1-1/2 tsp. honey 1/4 tsp. Kosher salt Slaw: 2 apples (Braeburn, Gala, or Pink Lady), peeled, cored, quartered, and very thinly sliced 1 fennel bulb, fronds and stalks removed, cored and thinly sliced 1/2 small red onion, very thinly sliced 1/4 head of green cabbage, thinly sliced crosswise 2 jalapeños, seeded, deveined, and thinly sliced 1/4 cup finely chopped fresh flat-leaf parsley 1 tsp. Kosher salt Burgers: 1-1/4 lbs. ground pork 2 tsp. Kosher salt 2 tbs. canola or grapeseed oil 1 cup shredded sharp white Cheddar cheese 4 burger buns (preferably brioche) 2 tbs. unsalted butter, at room temperature |
|
Instructions:
|
1. Stir all aioli ingredients together in a small bowl and refrigerate (up to 2 days) until serving. 2. Mix the slaw ingredients together in a large bowl. Stir in 2 tablespoons of the aioli, cover with plastic wrap, and refrigerate until you're ready to serve the burgers. 3. Place the meat in a large bowl, and with your hands work in the salt. Form the meat into 4 patties. Add the oil to a large nonstick skillet and place over medium-high heat. When hot, add the burgers and cook, covered, until browned, 3 to 4 minutes. Flip the burgers and place a small mound of cheese on top of each. Cook covered, until the underside is browned, another 2 to 3 minutes. Cut a small slit in a burger to check for doneness, juices should run light pink. Place burgers on a platter and set aside. 4. Wipe out the skillet with a paper towel. Spread the cut side of each bun with some softened butter, then place them cut side down in the pan and cook until lightly toasted. 5. Spread some aioli on the top half of each bun and place a burger on the bottom half. Top the burger with some slaw and serve. |
|
Related recipes:
|
None |
2013-11-23