Beef Burger with Microgreens, Mint Aioli and Feta

Serves 6

Ingredients for the Quick-Pickled Onion

½ cup Apple Cider Vinegar

1 Tbsp Sugar

1½ tsp Salt

1 Red Onion (thinly sliced)

Ingredients for the Aioli

2 Large Garlic Cloves

1 tsp Salt

1 cup Fresh Mint Leaves (loosely packed)

1 Ripe Avocado

¼ cups Olive Oil

2 Tbsp Fresh Lemon Juice

¼ tsp Ground Mustard

Ingredients for the Burger

2 lbs Grass-Fed Ground Beef

1 Tbsp Olive Oil

1 Tbsp Butter

1½ tsp Salt

Freshly Ground Black Pepper

6 Brioche Buns

1½ Tbsp Chipotle Sauce

½ cup Crumbled Feta Cheese

½ cup Microgreens


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.

To make the aioli, add all the ingredients into the base of an immersion blender or food processor. Blend on high speed until you have a smooth sauce.

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 imprint in the center of each burger to prevent them from ballooning up. Place in the fridge to chill.

Heat the oven to 350°F. Spread a thin layer of chipotle sauce on each bun and bake until toasted, around 4 to 6 minutes.

Warm the oil and butter until melted in a large cast-iron skillet using high heat.. Add the patties and cook until browned on each side, about 6 minutes for medium-rare.

Remove patties from the heat and let cool.

Layer brioche buns with aioli, burger patties, a few onions, a sprinkle of feta and a handful of microgreens.