Roasted Red Pepper Surprise Burger, Dressed With Basil-Smoked Garlic Aioli, Pickled Beets, And Beet

Ingredients

• Ingredients for the Better Burger:
• 2 Pounds Ground Chuck
• 1 Pound Ground Lamb
• 1 Extra Large AA Egg
• 1/2 Cup Panko
• 1 Large Jalapino (seeded, small diced)
• 1Teaspoon Fennel Seeds
• 11/2 Teaspoons Cumin Seeds
• 2 Teaspoons Herbs De Provence
• 1 Tablespoon Kosher Salt
• 1 Tablespoon Black Pepper
• 2 Teaspoons Fresh Thyme (stems removed)
• 4 Teaspoons Fresh Cilantro (chopped)
• 2 Cloves Garlic (minced)
• 2 each Red Bell Peppers (evenly rounded)
• 1 each Bunch Fresh Watercress
• 12 each 1/4 Inch Thick Pickled Beets
• 6 each Beet Leaves (stems removed)
• 6 each Onion Topped Hamburger Buns
• 12 ounces Sliced Smoked Gouda (2 ounces per burger)
• 1 Teaspoon Olive Oil (to dress the salad)
• 1 Teaspoon Apple Cider Vinegar (to dress the salad)
• For the Aioli:
• 1 BuPoundSmoked Garlic (see instructions)
• 1 Teaspoon Olive Oil
• 1/2 Teaspoon Kosher Salt
• 1 Teaspoon Black Pepper
• 1 Cup Mayonnaise
• 2 Teaspoons Lemon Juice
• 1 Teaspoon Lemon Zest
• 2 Teaspoons Worcestershire Sauce
• 1/4 teaspoon Cayenne Pepper
• 1/3 Cup Fresh Basil Leaves
• 24 large toothpicks

Instructions

• 1)
• Begin by placing 2 red bell peppers directly on grill set at medium high.
• Set up 2 medium bowls that fit inside each other for later use.
• As the sides of the peppers become black and charred (approximately 2 minutes each turn), turn them 1/4 of a turn until the peppers are completely black and charred all the way around.
• 2)
• As the peppers are charring, cut the top off the buPoundof garlic, smother the top with the olive oil, wrap in foil and place on grill next to the peppers.
• Smoke the garlic by turning 1/4 turn every minute until all sides have been exposed the the heat.
• remove the peppers and place in bowl with other bowl on top to keep the steam in.
• Remove garlic and let cool in foil.
• 3)
• Plug in the Food Processor and combine the mayonnaise-lemon juice-lemon zest-and basil, process for 3 minutes.
• Remove smoked garlic from foil and clean husks off, then combine with Worcestershire sauce and cayenne pepper to the mixed ingredients, process an additional 3 minutes, remove from processor, place into a container and refrigerate until needed.
• 4)
• In a separate bowl using your clean hands, mix ground chuck and ground lamb with the cumin-thyme-herbs de provence-salt-pepper-cilantro-garlic cloves-panko-and egg until all is incorporated.
• 5)
• Using a food scale, weigh out 8 ounce balls, should make 6 balls.
• Take the roasted red peppers and remove the charred outside skin off by scraping with the back of your knife.
• cut off tops and bottoms, remove seeds and veins, cut into 6 pieces.
• Take each ball of meat and split in half, flatten into a patty, place 1 piece of red pepper in the center, flatten the other half of the ball and place over the top and squish the sides together to close the seam of each burger, repeat until you have 6 stuffed burgers.
• 6)
• Place each stuffed patty on the grill.
• Cook 4 minutes on each side using medium heat.
• After the first flip, place 2 slices of smoked gouda on the patty to melt.
• 7)
• While the patties grill, mix watercress and beet leaves with oil and vinegar, sauce both sides of the onion buns with the refrigerated aioli, place 2 pickled beets on the bottom buns.
• 8)
• Place the grilled patties on the bottom buns on top of the pickled beets, place the salad on top of the patty and close with the top dressed onion bun.
• Take two toothpicks on each side of the burger and cut in 1/2, place each half so the consumer can see the roasted red pepper surprise in the center.