National Hamburger Day is coming up on May 28 so you'll definitely want to have your grill ready for some patties with friends on the deck. The Harbord Room's co-chef, Robbie Hojilla, wants to share his recipe for its juicy burger, made with beef brisket.
Aioli
Combine all aioli ingredients except oils in a food processor and mix until blended. While machine is running, slowly drizzle in both oils until emulsified. Add salt and pepper to taste. Set aside.
Burger
Transfer meat into a large bowl and season with salt and pepper. Mix with your hands until combined and form into 8 patties.
Preheat barbecue to medium.
Use a clean, oiled, hot grill and barbecue the patties for 5 to 6 minutes with the lid closed. Flip the burgers, top with cheese and continue cooking for 4 more minutes with the lid closed.
If the grill isn’t an option, coat a cast iron pan or skillet with a little oil and set over medium-high heat. Cook 4 patties until browned, about 4 minutes, then flip and top with cheese. Continue cooking for 4 more minutes (for medium-rare) until browned. Repeat with remaining patties.
To finish, smear aioli on bun, followed by the toasted burger patty, and your topping of preference. Serve with a side of hand-cut fries and your favourite summer beverage.
- Yield:
- 8
- Prep Time:
- 15 minutes
- Cook Time:
- 8 minutes
