Saffron Cherry Burgers with Feta-Parsley Aioli
Â¾ cup finely crumbled feta cheese
Â¾ cup mayonnaise
2 cloves garlic, minced
3 tablespoons freshly chopped parsley
Â¼ teaspoon saffron threads
1 tablespoon sugar
1 pound freshly ground chuck
1 pound freshly ground sirloin
2 teaspoons kosher salt
Â½ teaspoons freshly ground black pepper
1/3 cup grated sweet onions
1 tablespoon lemon zest
Â½ cup finely diced dried cherries
1 tablespoon Feta-Parsley Aioli
Vegetable oil, for brushing on the grill rack
6 sourdough rolls, split
Â½ cup melted butter
Preheat a gas grill to medium-high.
To make the Feta-Parsley Aioli, combine the feta cheese, mayonnaise, garlic and parsley in a bowl and mix well. Reserve 3 tablespoons for patties and refrigerate the remaining until serving.
To make the patties, mix the saffron threads and the sugar together on a wooden cutting board and grind together into a fine powder with the back of a tablespoon. Set half aside for seasoning patties. Combine the remaining saffron sugar mixture with the chuck, sirloin, kosher salt, black pepper, onions, lemon zest, dried cherries and reserved Feta-Parsley Aioli in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Sprinkle both sides of patties with reserved saffron sugar mixture.
Brush the grill rack with vegetable oil when the grill is ready. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Remove from the heat and let rest while grilling the bread. Brush the cut sides of the sourdough rolls with the butter and place, cut side down, on the outer edges of the grill to toast lightly.
To assemble the burgers, top each bun bottom with a patty, and a generous amount of the Feta-Parsley Aioli. Add the bun tops and serve.
Makes 6 burgers