Saturday, January 15, 2011

Grass-Fed Burgers with Crispy Onions and Curry Mayo

I thought I'd try a burger, straight-up: no mix-ins at all. Not very exciting, but quick, right? This burger actually gets its pizazz from the toppings. If you've tried the crispy shallots in some of my other recipes, the crispy onions are simply the grown-up version. They can be made a couple of hours ahead, but use them the same day to retain the crispiness. We piled a lot of them on our burgers, they are so good! The curry mayo is simple to make and adds such a nice flavor. The longer you let the mayo sit in the refrigerator, the more the flavor develops, so try to make it the night before you plan to eat it. I served this burger on kale leaves with fruit and raw carrots on the side, but feel free to add your favorite side. Sweet potato fries would also be nice. Enjoy!

Serves 6.

2 lb grass-fed ground beef
freshly ground pepper
sea salt
Crispy Onions
2 cups extra virgin olive oil
4 medium yellow onions
Curry Mayonnaise
2 egg yolks
3 tsp freshly squeezed lemon juice
2 tsp Dijon mustard
2 Tbsp curry powder
1 cup extra light tasting olive oil
white pepper
sea salt
Optional Garnish

  1. Preheat grill to medium high.
  2. Form the beef into 6 patties. Season with salt and pepper.
  3. Grill to your desired degree of doneness.
Crispy Onions

Be sure not to over-crowd onions.

  1. Thinly slice onions using a mandoline or sharp knife.
  2. Heat oil in a large saute pan.
  3. Place one onion ring in the pan and watch for it to sizzle. 
  4. Once it sizzles, place enough onions in the pan to cover the top, but do not overcrowd or the onions will not cook evenly.
  5. Fry the onions until just light brown. Remove from pan and let drain on paper towels. (The onions will crisp while cooling.) Working in batches, repeat for the rest of the onions.
Curry Mayonnaise
  1. In a medium bowl or a food processor, add yolks, 1 tsp mustard, and 1 tsp lemon juice. Whisk or process until combined.
  2. Add a little bit of olive oil and whisk or process until it begins to emulsify. Continue adding oil, a little at a time, until mixture thickens. Add additional 2 tsp lemon juice, 1 tsp Dijon, salt, pepper, and curry powder and whisk or process until thoroughly combined. 
  3. Refrigerate mixture for at least 30 minutes to allow flavors to combine. Flavor is best if you let sit overnight. Mayonnaise may be stored in an air-tight container in the refrigerator for up to one week.
To Serve
Layer kale leaves on each plate. Set burger on top. Top with curry mayonnaise and crispy onions. Serve carrots and fruit on the side.

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