Lenox Burger

By Marcus Samuelsson |

Ingredients

Roasted Garlic Aioli

6 cloves roasted garlic

½ cup kewpie mayo

1 tbsp thyme leaves

 

Bacon-Onion Marmalade

1 medium Spanish onion, sliced

1/3 tbsp yellow mustard seeds

1/3 cup distilled vinegar

4 tbsp sugar

2 tbsp chili flakes

2 cups veal demi glace

 

Assemble

1 burger bun (toasted)

2 of your favorite beef patties

2 oz. Roasted Garlic aioli (recipe below)

2 pc. Butter lettuce

2 oz. bacon onion jam (recipe below)

6 pc B& B pickles

2 ea. Sliced cheddar

Chicken Shake

 

 

Directions

Photo Credit: Katie June Burton

Photo Credit: Katie June Burton

Roasted Garlic Aioli
In a food processor, blend roasted garlic until smooth. Add in kewpie mayo and thyme leaves. Blend until incorporated. Season with salt to taste.

Bacon-Onion Marmalade
Place all ingredients except for the demi glace in sauce pan over medium heat and reduce until nearly all liquid is gone. Add in veal demi reduce again until thickened and no liquid remains.

Assemble:
1) Season the burger patties with chicken shake on both sides and sear the patties in a medium skillet over high heat.
2) Once the patties have reached the desired temperature, add the cheese and cover the pan to melt the cheese quickly.
3) Toast the sliced bun and remove some of the top of the bun filling (so it is not too bread-y) and then smear the aioli on both sides of the bread. Place on lettuce leaf on the bottom roll and them on patty. On top of the patty add three pickles and bacon marmalade, topping it with lettuce, the other patty, 3 more pickles, and marmalade. Place the top bun on and serve with a side of fries.