Simon burgers with Asiago-Pesto Mayonnaise
1.5 cups cider vinegar
1 chopped chipotle pepper
1 tbsp adobo sauce
1 tbsp Tabasco sauce
3 tbsp molasses
1/2 cup Jim Beam Black bourbon
1 cup ketchup
1 cup Grey Poupon Dijon mustard
1 tsp black pepper
1 tbsp brown sugar
1.5 cups \”Simon sauce\” (made from above ingredients)
3 lbs ground beef
4 tbsp garlic powder
1 cup Italian seasoned bread crumbs
2 tbsp kosher salt
1 cup grated Parmagiano-Reggiano cheese
1/2 cup olive oil
6 tsp white truffle oil
6 sourdough rolls
1 tbsp fresh lemon juice
1 cup fresh basil leaves
1 cup olive oil
1 tbsp kosher salt
1 tsp white pepper
4 cloves roasted garlic
1/2 cup egg product (or 1 raw egg if you do not mind eating raw eggs!)
1.) Combine vinegar, chipotle pepper, adobo sauce, Tabasco sauce, molasses, bourbon, ketchup, mustard, black pepper and brown sugar in medium sauce pot. Mix together, and simmer on medium heat until thick. Chill in refrigerator – should only be added to meat when cold.
2.) Combine lemon juice, egg, basil, garlic, salt and pepper in blender. Blend while slowly adding olive oil. Add cheese at end. This makes the mayonnaise, so chill in refrigerator.
3.) Add 1.5 cups of the sauce made above to ground beef. Then add garlic powder, bread crumbs, salt and cheese.
4.) Rinse hands under cold water and shake dry. Then, mix beef and ingredients together by hand, but not too much (mix for a minute).
5.) Rinse hands under cold water again, and pat dry. Pour about 1 tbsp olive oil into the palm of your hand, and rub hands together. Make two patties; repeat olive oil/patty process until 6 patties are formed. Refrigerate patties until ready to grill.
6.) Preheat grill, then turn to medium heat.
7.) Before placing the patties on the grill, make an indentation with the knuckle of your forefinger, pour 1/2 tsp white truffle oil inside, then use a pastry brush to brush the entire surface of the patty with the oil. Do this on both sides of the patty.
8.) Place patty on grill, and cook for 15 minutes; flip patty and cook for another 10.
9.) While patties are cooking, take 6 sourdough rolls and split them. Hollow out each half by pulling out some bread, so that each half can be filled like a soup bowl.
10.) Spread 1-2 tbp (to taste) of the Asiago-pesto mayonnaise, one slice of tomato, and serve.