Juicy Sirloin Burger with Primitivo
Pairs With Grace, Member- Exclusive Reserve Primitivo
Ingredients
For the burger:
1 lb. of ground beef
6 strips thick-sliced bacon
2 hamburger buns of choice
2 tbsp cracked black pepper
1 tsp salt
For the aioli:
1 egg
½ cup olive oil
½ cup canola oil
1 tbsp brown mustard
1 oz cream cheese
½ cup fresh raspberries
1 bunch fresh tarragon
Preparation
Line baking sheet with parchment paper and lay bacon on top.
Sprinkle with ½ tablespoon cracked black pepper.
Bake for 15-20 minutes in a 375° oven (or until desired doneness).
Divide ground beef into 2 equal portions and form patties.
Sprinkle remaining black pepper onto a large board and press patties into pepper on both sides as well as edges.
Sprinkle salt on each burger.
Grill burgers to desired temperature and allow to rest for 5 minutes.
For the aioli:
Place egg into container just wide enough for an immersion blender to fit into.
Add mustard, oils, and juice from 1 lemon.
Using immersion blender, place in containers so it rests on the bottom.
Turn it on medium speed and hold steady until you see the appearance of mayo, about 30 seconds.
Slowly tilt blender to its side and lift very slowly as mixture will continue to thicken.
Continue for about 1 minute until a mayonnaise-like consistency.
Add softened cream cheese and blend with spatula.
Chop 1 teaspoon tarragon and add to mixture.
Assemble the burgers:
On bottom layer of bun, place fresh tarragon and top with burger patty.
Just before topping, mix in raspberries to aioli, mixing minimally to allow color contrast.
Add 2 tablespoons of aioli to burger patty and top with 2 slices of bacon.
