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
Directions
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.