The Queen of all Cheeses Burger With Caper Pesto Aioli
Caper Pesto Aioli Pesto Aioli
4 tablespoons fresh basil
1 tablespoon garlic, minced
3 egg yolks
1 tablespoon lemon juice
1 cup virgin olive oil
1/4 cup pine nuts
2 tbsp Capers Salt and pepper to taste In a blender or food processor, pulse basil, garlic, lemon juice, pine nuts, capers, and egg yolks. With blender on low speed, add oil slowly, until mixture is thick. Add and pulse in salt and pepper. Refrigerate for 1 hour. Burger
1 lb ground veal
3/4 lb beef
1/3 cup chopped toasted pine nuts
1/2 tsp salt
1/2 tsp. freshly ground pepper
1 medium clove of garlic mined finely
1 small shallot finely chopped
1-2 tbsp. white wine
-1 wheel of french brie cut into 6 chunks (the brie will be scooped out of the rinds and placed into the center of each patty.
One head romaine
– 2 loaves wide French style bread sliced horizontally and cut into sections appropriately sized to fit the burgers. Smash each down and brush cut sides with a mix of 1/2 melted butter, 1/2 olive oil (1 tbsp. each for all 6 burgers.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine the veal, beef, garlic, nuts, shallots, and wine in a large bowl and season with salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and flatten into 6 disks. Cut brie chunk away from rind and place brie chunk in the center of each disk, then bring up the meat to enclose the cheese in the middle. Form into six patties. When the grill is ready, brush the grill rack with regular olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the bread, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread the basil aioli over the cut sides of the bread. On each bread bottom, place a romaine leaf, a patty, and another romaine leaf. Add the bread tops and serve.