Big Fat Burger with Gruyere, Ham, Pickled Onions, Arugula, and Garlic Mayo
- Level: Easy
- Yield: 2 burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1012
- Total Fat
- 58
- Saturated Fat
- 26
- Carbohydrates
- 56
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 65
- Cholesterol
- 199
- Sodium
- 1300
- Total: 50 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 10 min
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
- 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.
- 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.
- Open the buns and place the inside on the grill, and grill until the bun is lightly toasted, about 1 minute.
- 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.