Dirty burgertini with martini aoli and cocktail olive and onion tapenade recipe
Dirty Burgertini with Martini Aoli and Cocktail Olive and Onion Tapenade
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This recipe began as an experiment to see if the flavor of my favorite martini would or could transfer into a burger; I’m happy to say that it works. I think it tastes amazing. The tart flavor of the gin and juniper berries cuts through the hearty beef right to the tastebuds, and the cocktail olives and onions in the tapenade provide a salty kick to make it taste like Saturday night. The Dirty Burgertini is bar culture flavor carried to the extreme. ©2010 Anthony Taylor
Ready in: 1 hour
- 1 cup mayonnaise
- 2 tablespoons dried, crushed juniper berries
- 1 teaspoon lime zest
- 1 tablespoon Bombay Sapphire Gin
- 1/2 teaspoon black pepper
- 3/4 cup drained green cocktail olives with pimento
- 1/2 cup drained cocktail onions
- 1 teaspoon fresh basil
- 3 tablespoons extra virgin olive oil
- 2 pounds freshly ground chuck 80/20
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 5 tablespoons Vegetable oil, for brushing on the grill rack
- 6 medium leaves romaine lettuce
- 6 buns Ciabatta Bread buns, split
Prep: 45 mins | Cook: 15 mins
1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat gas grill to medium-high.
2. To make the Martini Aioli, combine first FIVE ingredients in a blender, and pulse at medium speed for 45-60 seconds or until well blended. Remove from blender and refrigerate until ready to serve.
3. To make the cocktail Olive and Onion Tapenade, combine ingredients 6-9 in a small food processor, and give them a rough chop for 20-30 seconds. Remove and refrigerate until ready to serve.
4. To make the patties, place the ground chuck in a large bowl and refrigerate for 1 hour prior to using. Add the Worcestershire sauce, onion powder, salt, and pepper. Mix well, handling the meat as little as possible to avoid compacting it. Shape the beef mixture into 6 equally-sized patties sized to fit the ciabatta rolls. Cover with plastic wrap and set aside until ready to grill.
5. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook for 4 to 5 minutes per side for medium. Place the ciabatta rolls, cut sides down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
6. To assemble the burgers, spread both sides of the bun and liberally with the Martini Aioli. Place the patties on the bun and slather with the Cocktail Olive and Onion Tapenade. Add a leaf of romaine lettuce and the bun top. Serve on a large martini glass.Drink pairing
Do I really need to mention this goes great with a Bombay Sapphire martini?!
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