Serves 2
with Potato Wedges & Garlic Aioli
We love an artisanal spin, and this burger seasoned with a smoky and savory-sweet bourbon spice rub elevates a classic to bold new heights. Melt cheddar over those juicy seared patties, then layer with tomato, ketchup, and garlic aioli between toasted buns, and serve with oven-roasted potato wedges and even more garlic aioli for dipping.
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Cut potatoes into 1⁄2-inch-thick wedges.
Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes.
While potatoes cook, peel and mince or grate garlic. Thinly slice tomato into rounds.
In a small bowl, combine garlic and mayonnaise. Taste and season with salt and pepper if desired.
Meanwhile, in a medium bowl, combine beef* and Brown Sugar Bourbon Seasoning.
Form mixture into two patties (four patties for 4 servings), each slightly wider than a burger bun.
Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.
In the last minute of cooking, top patties with cheddar; cover pan to melt.
While patties cook, halve buns and toast until golden.
Spread cut sides of bottom buns with as much garlic aioli as you like. Spread a thin layer of ketchup onto cut sides of top buns. Fill with patties and tomato.
Divide burgers and potato wedges between plates. Serve with any remaining garlic aioli on the side for dipping.
Ground Beef is fully cooked when internal temperature reaches 160°.
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