Burger with rosemary aioli and onion confiture Recipe
 
 
Recipe type: Main Dishes
Cuisine: New Americain Cuisine
Ingredients
Ingredients for burger:
  • Minced Beef - 150g
  • Roll for burger - 1 pc
  • Cheese Gruyère - 50 g
  • Onion confiture - 20 g
  • Rosemary aioli - 20 gr
  • Olive oil - 20 g
  • Salt
  • Pepper
Ingredients for onion confiture:
  • Red onion - 1 pc
  • Dry white wine - 50 g
  • Fresh thyme - 5 c
  • Cane sugar - 50g
  • Balsamic vinegar - 50g
  • Olive oil - 20 g
Ingredients for rosemary aioli :
  • Olive oil, infused on rosemary at least 2 weeks - 150 ml
  • Egg yolk - 1 pc
  • Garlic - 1 clove
  • Lemon juice - 20 ml
  • Salt / pepper
Ingredients for garnish :
  • Mixed of lettuce - 70g
  • Peeled and sliced persimmon - 50g
  • Walnut - 20 g
  • Pomegranate seeds - 15 g
Ingredients for pomegranate sauce :
  • Pomegranate seeds - 100g
  • Red wine vinegar - 100ml
  • Honey - 100 ml
  • Dijon mustard - 40 g
  • Extra Virgin Olive Oil - 250 ml
  • Salt / Pepper
Instructions
Burger:
  1. In minced beef add the olive oil, salt and pepper. Mix well to form the patty weighing 150 g.
  2. Fry the patty on both sides on the grill before the formation a crust.
  3. Put the patty in the oven at a temperature of 200 g for 10 minutes.
  4. Turn over the patty. Put on it a slice of Gruyère cheese and place in oven for 3 minutes, until cheese will be melted.
  5. Fry a roll for the burger on the grill inside.
  6. On the lower part of a roll spread rosemary aioli. On aioli put the patty with melted Gruyère.
  7. Put cheese on the onion confiture.
  8. Close with a top roll and fasten with skewer.
Garnish:
  1. Mix lettuce leaves with persimmon, walnuts and pomegranate seeds. Season with pomegranate sauce.
  2. Sprinkle with salt and freshly ground pepper.
Onion confiture:
  1. Red onion, finely chop and fry for 10 minutes on olive oil.
  2. Add the sugar, thyme and white wine. Stir and simmer on low heat for 40 minutes.
  3. Add the balsamic vinegar. Stir and simmer on low heat for 10 minutes
  4. Allow to cool.
Rosemary aioli:
  1. All ingredients should be RT.
  2. Garlic crash in a mortar with salt to a state of mashed potatoes.
  3. Add pepper, egg yolk, lemon juice and whip with a wire whisk.
  4. Whisking resulting mass pour a thin stream of olive oil, infused on rosemary.
  5. Whisk until thick sauce.
Pomegranate sauce:
  1. Cut very small pomegranate seeds, vinegar, honey, mustard and salt in a blender at high speed.
  2. Reduce speed. Pour a thin stream of olive oil and whisk until smooth liquid.
  3. Strain the sauce through a sieve.
Recipe by Food'n'chef at https://old.foodnchef.com/burger-s-rozmarinovym-ajoli-i-lukovym-konfityurom/