Recipe courtesy of Anne Burrell

Big Fat Burger with Gruyere, Ham, Pickled Onions, Arugula, and Garlic Mayo

  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 10 min
  • Yield: 2 burgers
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Ingredients

Pickled Onions:

1 tablespoon salt

1 teaspoon sugar

1/4 cup red wine vinegar

1/4 cup water

2 shakes hot sauce (recommended: Tabasco)

1/2 small red onion, sliced thin (preferably on mandolin)

Burger Mix:

12 ounces ground beef

1/4 cup ham, cut into 1/4-inch dice

1/4 cup grated Parmigiano-Reggiano

1/4 cup Gruyere, cut into 1/4-inch dice

1 large clove garlic, smashed and finely chopped

Kosher salt

2 slices Gruyere

2 sesame seed buns

1/2 cup mayonnaise mixed with 1/2 teaspoon garlic powder

2 slices beefsteak tomato

1 cup baby arugula, washed

Directions

  1. For the pickled onions: Combine the salt, sugar, vinegar, water, and hot sauce in a container with a lid. Shake to incorporate everything really well. Add the onions and let sit for at least 30 minutes.
  2. For the burger: Preheat the grill. Combine all the burger ingredients and season well with salt. Form into 2 equal patties. Grill each burger for about 4 minutes on each side. During the last 2 minutes of grill time, top each burger with a slice of cheese.
  3. Open the buns and place the inside on the grill, and grill until the bun is lightly toasted, about 1 minute.
  4. To assemble: Schmear the inside of each toasted bun with the garlic mayo. Place the burger patty on the bottom bun. Top each burger with a few pickled onions, a tomato slice, and some arugula. Top with the top half of the bun.

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