There’s no question that this is a burger-lover’s burger. That’s because all this beef patty needs to shine is some simple but satisfying toppings. Here, that’s caramelized balsamic onion slices and a garlicky aioli, which bring a one-two punch of flavor. Instead of the usual potato fries, our crispy cauliflower florets on the side keep things light, breezy, and satisfying.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Brioche Buns(ContainsWheat, Eggs, Milk, Soy)
Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Toss cauliflower with ¼ cup panko, a large drizzle of oil, and a pinch of salt and pepper in a medium bowl. Transfer to a baking sheet and roast in oven until tender and crisped, about 25 minutes. TIP: Don’t worry if a few crumbs fall off.
Halve, peel, and thinly slice onion. Mince or grate 1 clove garlic (use the other clove as you like).
Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, tossing occasionally, until softened, 4-5 minutes. Stir in 1 TBSP vinegar (we sent more) and reduce heat to low. Continue cooking until very soft, about 10 minutes. Season with salt and pepper. Remove onion from pan and set aside.
Using your hands, shape beef into two patties slightly wider than the buns. Season with oregano, salt, and pepper. Carefully wipe out pan you cooked onion in with a paper towel, then heat a drizzle of oil in it over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.
In a small bowl, combine mayonnaise and big pinch of garlic. Season with salt, pepper, and more garlic (if desired). Split buns in half, place on another baking sheet, and toast in oven until golden brown, 3-5 minutes.
Spread buns with aioli (to taste— you may not use all), then fill each with a patty and some onion. Serve with cauliflower on the side.