Big Fat Burger With Gruyere Ham Pickled Onions Arugula And Garlic Mayo Recipes

SUNNY'S GARLIC RANCH BURGER

Steps:

• 1. Season and rest the beef. In a large bowl, using your hands mix together beef, Worcestershire, scallions (green onions) and garlic, seasoning well with salt and pepper. Make 6 even patties and drizzle oil on both sides. Rest room temperature for 1 hour.
• 2. Cook the burgers. Heat a large grill pan over medium-high heat. Sear patties until golden brown on the bottom then flip and sear until cooked through, about 5 minutes per side. Add cheese 1 minute before removing and allow to melt. Cook in batches, if necessary.
• 3. Top with cheese and rest. Remove all patties to a plate and place Swiss cheese on each patty. Cover lightly with aluminum foil and to rest 5 minutes before assembling. Serve inside hamburger buns topped with lettuce, tomato and Hidden Valley for Everything Topping and Dip.

CHEESEBURGER WITH GARLIC MAYO

Steps:

• Add the garlic cloves and oil to a small saucepot and place over medium-high heat. Cook until the garlic is golden brown and soft, 10 to 15 minutes. Remove the garlic from the oil, reserving the oil.
• Place the garlic cloves into a mini food processor with the mayo and 1 teaspoon salt. Puree until smooth. Transfer to a small bowl.
• Use a wide-mouth Mason jar lid to form the ground beef into six patties, about 5.5 ounces each.
• Heat a large cast-iron skillet over high heat.
• Brush the patties on one side with garlic oil, and season with salt and 1/4 teaspoon black pepper.
• Place the patties, brushed-side down, in the hot skillet and cook until well browned, 5 minutes. Brush the other side of the patties with garlic oil and season with more salt and pepper. Flip the patties, and cook until well browned and firm to the touch, another 3 to 5 minutes; place a slice of Cheddar on each burger during the last minute to melt.
• Spread the brioche buns with softened butter and brown them in a large saute pan.
• Spread the toasted buns with some garlic mayo, add a burger patty and top with a tomato slice, lettuce and pickles. Serve immediately.

BIG FAT BURGER WITH GRUYERE, HAM, PICKLED ONIONS, ARUGULA, AND GARLIC MAYO

Steps:

• For the pickled onions: Combine the salt, sugar, vinegar, water, and hot sauce in a container with a lid. Shake to incorporate everything really well. Add the onions and let sit for at least 30 minutes.
• For the burger: Preheat the grill. Combine all the burger ingredients and season well with salt. Form into 2 equal patties. Grill each burger for about 4 minutes on each side. During the last 2 minutes of grill time, top each burger with a slice of cheese.
• Open the buns and place the inside on the grill, and grill until the bun is lightly toasted, about 1 minute.
• To assemble: Schmear the inside of each toasted bun with the garlic mayo. Place the burger patty on the bottom bun. Top each burger with a few pickled onions, a tomato slice, and some arugula. Top with the top half of the bun.