Happy Sunday foodies!! Did y’all have a great St. Patty’s Day and weekend?! We celebrated with friends on Friday by going to a fish fry, then an Irish pub. I forgot how much I like Guinness! On Saturday, we met Tom’s parents for lunch at Arcadia Brewing Company, which was super fun and delicious. Finished the day off with some blackjack at the casino. I ended up winning like $500!!!! Solid Saturday, for sure! So, have you planned your dinners for this week already? If not, may I suggest these brunch burgers?! They are the final recipe for Tom’s Birthday Week on the blog and have some of my favorite burger ingredients like…
SUNNY SIDE UP EGGS.
MAPLE DIJON AIOLI.
Are you droooooooling yet?!
Why brunch burgers, you ask? Because I feel like these burgers taste like brunch exploded in your mouth.
So we have a lean juicy burger, a runny sunny side up egg (video on how to make the best sunny side up eggs here), crispy bacon, shallots caramelized in butter, aged gouda that is sharp, yet sweet, at the same time, and last but not certainly not least, maple dijon aioli. Now, let’s talk about this maple dijon aioli. It clearly contains two of my favorite things: maple syrup and dijon mustard. Sweet and tangy… just how I like it!! Overall, I would say this burger is caramelly, nutty, buttery, juicy, and tangy. Don’t all those adjectives sound awesome?! Want the recipe? Good because that’s next.
- 8 slices bacon, cooked to your liking
- 4 oz gouda, sliced into four 1 oz pieces
- 2 tablespoons butter
- 6 large shallots, sliced
- 1 teaspoon brown sugar
- 1 lb lean ground beef (I used 93% lean)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 4 eggs (cooked sunny side up) + butter to cook them in (how to video here)
- 4 brioche buns
- 2 tablespoons maple syrup
- 1 tablespoon dijon mustard
- 1 1/2 tablespoons whole grain mustard
- 1 large egg yolk
- juice from half a lemon
- 1 1/2 tablespoons olive oil
- a healthy pinch of sea salt and pepper
- Preheat oven to 250F. Cook bacon. Slice your gouda.
- Caramelize your shallots: Melt two tablespoons butter in a skillet over medium heat. Add sliced shallots and brown sugar then sauté for about 8-10 minutes.
- Cook the burgers: Add ground beef to a large bowl then season with salt and pepper. Form four equal sized patties then cook as desired. I cooked mine on a cast iron skillet over medium heat for about 5-6 minutes per side. Add sliced gouda on top of patties when they have two minutes left.
- Cook eggs while burgers are cooking.
- Make your maple dijon aioli: In a medium bowl, whisk together maple syrup, dijon, whole grain mustard, egg yolk, and lemon juice until well combined. Slowly drizzle in the olive oil while continuously whisking until the mixture comes together completely. Taste and season with sea salt and pepper.
- Toast buns: Place tops and bottoms of buns in the oven preheated to 250F for about 1-2 minutes. Remove from oven and set on plates.
- Assemble burgers: Spread a spoonful of aioli on the top and bottom of each bun. Top each bottom bun with one patty, a large spoonful of caramelized shallots, one sunny side up, and finally, two pieces of bacon broken.
Recipe inspired by How Sweet It Is