The Best Burger Recipe

Apr 17, 2011 @ 8:41 PM
Posted by Joseph Gerace, Special Contributor

Nutrition

Cal/Serving: 2,703
Daily Value: 135%
Servings: 4

Low-Carb
Gluten-Free, Wheat-Free

Fat	226g	348%
Saturated	88g	442%
Trans	5g	0%
Carbs	25g	8%
Fiber	3g	10%
Sugars	12g	0%
Protein	144g	287%
Cholesterol	836mg	279%
Sodium	3431mg	143%
Calcium	300mg	30%
Magnesium	197mg	49%
Potassium	2581mg	74%
Iron	11mg	61%
Zinc	33mg	219%
Vitamin A	3109IU	62%
Vitamin C	7mg	11%
Thiamin (B1)	1mg	40%
Riboflavin (B2)	1mg	54%
Niacin (B3)	28mg	140%
Vitamin B6	3mg	150%
Folic Acid (B9)	50µg	13%
Vitamin B12	13µg	225%
Vitamin D	3µg	1%
Vitamin E	22mg	108%
Vitamin K	84µg	105%
Fatty acids, total monounsaturated	70g	0%
Fatty acids, total polyunsaturated	55g	0%

See Detailed Nutritional Info

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The Best Burger Recipe

Yasmin Fahr

"I'm a guy who likes to cook what he eats and that's the inspiration for this burger," says chef/co-owner Joseph Gerace of Tavern 1844 in St. Croix. But it's not just any burger, it's the winnning entrée of the Taste of St. Croix event that took place during the 2011 St. Croix Food & Wine Experienc e.

The smoky bacon paired with delicate Maine lobster and a caramelized onion and truffle aioli basically earns this burger its winning title, but once you taste it, you'll definitely agree that it earns its menu title of The Best Burger as well. Oh, and did we mention that it's served with 100% Australian Waygu beef?

If you make it down to St. Croix, make sure to stop by and try a bite of this decadent burger and enjoy one of over 50 beers that the restaurant has to offer. But if you can't make it down, try your hand at replicating it with the recipe below. — Yasmin Fahr

INGREDIENTS

For the aioli:

Oil
1 large white onion, thinly sliced
2 tablespoons truffle cream
4 cups mayonnaise, plus more for the rolls, preferably homemade
2 tablespoons pressed roasted garlic
White truffle-infused oil

For the lobster:

One 1 ½-pound Maine lobster
1 pound (2 cups) butter

For the burger:

4 pounds Wagyu beef, preferably Australian
Pinch of granulated garlic
Salt and pepper
4 New York-style rolls
8 pieces crispy, cooked bacon or pancetta, about 1/8-inch thick
4 slices of tomato
Arugula, preferably teen arugula, for garnish

DIRECTIONS

For the aioli:

Heat some oil in a pan and caramelize the onions. Then, in a Robot Coupe, blender, or food processor, combine the remaining ingredients except for the truffle oil. Drizzle in the truffle oil while blending until everything tightens together and is combined. Set aside. (Leftover aioli can store in the refrigerator for up to one week).

For the lobster:

Prepare an ice bath. Cook the lobster in boiling water for about 6 ½ minutes and then place in the ice bath.

Shell the lobster, then poach it in the butter for about 6-8 minutes, at not quite a simmer but also not a boil. (Reserve the leftover butter and use it as lobster-butter for whatever you'd like.)

For the burger:

Season the beef with the garlic, salt, and pepper, lightly combining once. Cook on a grill or griddle pan until medium rare or medium (do not cook Wagyu beef past medium). Meanwhile, spread a little mayonnaise on the inside of each bun half and lightly toast, face down on a griddle or in a toaster.

To serve, spread the aioli on the bun, place the burger on top, followed by the lobster, bacon/pancetta, tomato, and arugula. Close and enjoy thoroughly.