Argyle Black Angus Rump Steak Burger with Red Wine Caramelized Onions and Garlic Aioli
Ingredients for 4 Burgers
4 Buttered & Toasted Brioche Buns
4 Aged White Cheddar slices
Red Wine Onions
1 large red onion
1/2 tbsp butter
1/2 tbsp oil
2 tbsp red wine
Teaspoon Balsamic vinegar
Pinch of Sugar to taste
Whole bulb garlic (cut across cloves)
Good Quality Mayonnaise
Red Wine Caramelized Onions
Roughly dice the onion
Add butter and oil into saute pan and heat to medium low.
Add onions and salt to taste.
Cook 35 minutes, stirring occasionally to prevent scorching, until onions are brown and sticky. Don’t raise the heat to rush the process or the flavors won’t develop.
When onions are caramelized deglaze the pan with red wine and Balsamic vinegar stir onions into the liquid. Taste and add a pinch of sugar if required.
Remove onions from pan and set aside, keeping warm.
Roasted Garlic Aioli (Prepare while onions caramelize)
Cut the top off of a whole Garlic bulb, splash it with olive oil & roast in oven pre-heated to 170 degrees celcius for 30 minutes, or until cloves are soft to the touch. Squeeze the roasted cloves out of their skins directly into the mayonnaise. Smash the cloves with fork and mix into the mayo
Spread butter onto the inside of each bun slice and lightly toast, butter side down, in skillet on medium heat until the cut side of the bun develops a crispy, toasted, exterior. Turn off the heat once done.
Take the burger ball and flatten it with your thumb working from the middle. There should be a dimple effect going on with the a thinner part in the centre.
Season each side of the patty liberally with coarse sea salt and pepper
Fry the patties in a little oil and butter in the skillet
After 2 minutes of cooking, flip each patty and add a slice of cheddar to the top of the patty while the burger finishes cooking.
Remove from the pan while burgers are rare, or medium rare (~55 degrees).
Overcooking the beef will cook out all of the flavorful goodness
Place patty on toasted bun slathered with roasted garlic aioli, and top with caramelized onions.