Season 4 Recipes

Claudio Aprile's Favourite Burger

Claudio Aprile's take on the classic burger.

Ingredients

2 lbs 75% ground beef chuck 25% fat. 
Sea salt & cracked black pepper to taste

GUACAMOLE

2 ripe avocados
1/2 teaspoon salt, preferably Kosher
1 Tbsp of freshly squeezed lime juice 
2 Tbsp finely chopped red onion or thinly sliced green onion
2 tablespoons finely chopped cilantro 
freshly grated black pepper to taste
1/2 ripe tomato, seeds and pulp removed, chopped *optional
1-2 serrano (or other hot) chilies, stems and seeds removed, minced *optional

SMOKED CHILI AIOLI

1 large egg yolk
1 small garlic clove, finely grated
1/4 tsp kosher salt, plus more
1/4 cup grapeseed oil
1/4 cup extra-virgin olive oil
Pinch of cayenne pepper
Fresh lemon juice
Freshly ground black pepper
4 fresh red chilies
1 teaspoon smoked paprika
Makes: 6

Method

To prepare Guacamole, slice the avocados in half and remove the seed. With a blunt knife, score the inside of the avocado and scoop out the flesh with a spoon. Place in a bowl and mash roughly with a fork.  This guacamole is best when you leave the avocado “chunky."

Add salt, lime juice, chopped onion, cilantro, black pepper, and chilies. 

Note:  The heat of chili peppers varies. Start with a half of one chili pepper and add to the guacamole until you achieve your desired level of heat. If you plan to use chilies in your guacamole, you should wear gloves when handling. If you don’t wear gloves, wash your hands thoroughly after touching chilies and don’t touch your face or your eyes for at least an hour afterwards.

Cover the bowl with plastic and chill. Placing the plastic wrap directly on the surface of the guacamole will help prevent browning.  Refrigerate until ready to serve.

If you want to add chopped tomato to your guacamole add just before serving because chilling damages the flavour of the tomato.   

To make the Smoked Chili Aioli, whisk egg yolk, garlic, 1/4 tsp. salt and 2 tsp. water in a metal bowl and blend well. Whisking constantly, slowly drizzle in grapeseed oil, 1 teaspoonful at a time, until the sauce is thickened and emulsified. 

Whisking constantly, add olive oil in a slow, steady stream.  Stir in cayenne, season to taste with lemon juice, pepper and salt.
 
Preheat a grill on high and thread the fresh red chilies onto metal skewers. Cook under grill, turning them occasionally for 3 to 5 minutes or until they are charred and blistered.

Transfer the chilies to a sealable plastic bag and set aside for 5 minutes, this will help the skins loosen for easy peeling. 

Peel the skin from the chilies and coarsely chop the flesh – if you want to reduce the heat, scrape out the seeds before chopping.

Place the chopped chilies in a food processor and add aioli, paprika and process until smooth.
Transfer the mixture to a bowl, cover with plastic wrap and place in the refrigerator to chill.

Form six 7 oz patties and season with sea salt and cracked black pepper. Cook on a medium-high grill for approximately 8 minutes (4mins per side) or until instant read thermometer reads 160 degrees. 

Serve Burger on toasted brioche, topped with Guacamole and Smoked Chili Aioli. Enjoy!

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