A better (grass-fed) beef burger with microgreens, mint aioli & feta

Recipe by Ms. Renee Lynn

When it comes to cooking the perfect burger, a few things are key: Handle the meat as little as possible. Make the patties ahead, and refrigerate until you’re ready for them to hit a hot pan. For best results, use a cast-iron skillet to cook the patties.

MAKES 6 BURGERS

PREP TIME: 15 minutes COOK TIME: 10 minutes TOTAL TIME: 25 minutes

INGREDIENTS

For the quick-pickled onion

• 1/2 cups apple cider vinegar
• 1 tablespoon sugar
• 1 1/2 teaspoons kosher salt
• 1 red onion, thinly sliced

For the aioli

• 2 large garlic cloves
• 1 teaspoon kosher salt
• 1 cup loosely packed fresh mint leaves
• 1 ripe avocado
• 1/4 cups olive oil
• 2 tablespoons fresh lemon juice
• ¼ teaspoon ground mustard

For the burger

• 2 pounds grass-fed ground beef
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 ½ teaspoons kosher salt
• Freshly ground black pepper
• 6 brioche buns
• 1 ½ tablespoons chipotle in adobo sauce
• ½ cup crumbled feta cheese
• ½ cup microgreens

INSTRUCTIONS

1. To make the quick pickled onions, whisk together the first three ingredients and 1 cup water in a small bowl until the sugar and salt dissolve. Place the onion in a jar and pour the vinegar mixture over top. Let sit at room temperature for 1 hour.
2. To make the aioli, add all the ingredients into the base of an immersion blender. Blend on high speed until all the ingredients are incorporated and you have a smooth sauce. Alternatively, blend in a food processor.
3. To make the burgers, shape the beef into 6, 1-inch thick patties. Handle the meat as little as possible – the more you work it, the tougher it gets. Using your thumb, make a shallow depression in the center of each burger to prevent them from ballooning up. Place in the fridge to chill.
4. Meanwhile, heat the oven to 350°F. Spread a thin layer of chipotle sauce on each bun and bake until toasted, 4 to 6 minutes.
5. In a large cast-iron skillet over high heat, warm the oil and butter until melted. Add the patties, working in batches if needed, until browned on each side, about 6 minutes for medium-rare.
6. Remove patties from the heat and let cool.
7. Layer brioche buns with aioli, burger patties, a few onions, a sprinkle of feta and a handful of microgreens.