Burgers may not qualify as fancy fare, but they are perfect for Independence Day celebrations. This year, party hosts can add a little something extra to their barbecues by whipping up homemade hamburgers. This recipe for Mushroom and Swiss Burgers With Bacon and Aioli from "The Essential Kamado Grill Cookbook" by Will Budiaman can make Fourth of July festivities more flavorful.
Mushroom and Swiss Burgers With Bacon and Aioli (Serves 4)
Ingredients:
8 bacon slices
8 ounces cremini mushrooms, sliced
Kosher salt
Freshly ground black pepper
2 pounds ground beef
4 Swiss cheese slices
4 kaiser rolls, split
1/2 cup aioli (see below)
Directions:
1. Prepare the grill for direct grilling at 500 degrees Fahrenheit and then preheat a 10-inch cast iron skillet on the grate with the lid closed.
2. Put the bacon in the skillet. Close the lid and cook for 1 to 2 minutes or until browned and crispy around the edges. Transfer to a plate.
3. Add the mushrooms to the skillet. Close the lid and cook, stirring once, for 7 to 9 minutes or until browned. Transfer to a plate. Season with salt and pepper.
4. Meanwhile, in a large bowl, season the beef with pepper and 4 teaspoons of salt. Using your hands, mix until just incorporated; form into four 1-inch-thick patties with a slight dimple in the center.
5. Put the burgers on the grate. Close the lid and cook, flipping halfway through, for 8 to 10 minutes total, or until an instant-read thermometer inserted into the center registers 135 degrees, or medium rare. (If using store-bought ground beef, always cook it to 160 degrees, or well done.) In the last minute of cooking, top the patties with the cheese to melt and place the rolls cut-side down on the grate to toast.
6. Spread the aioli on the buns and assemble the burgers, dividing the bacon and mushrooms between them. Serve immediately.
Aioli (Makes 1.25 cups)
Ingredients:
1 large egg
1 cup vegetable oil
2 garlic cloves, peeled
1/2 teaspoon kosher salt
Directions:
1. Put the egg in the bowl of a small food processor. Blend until beaten.
2. With the machine running, slowly stream in the oil through the feed tube until emulsified and the mixture thickens. It is important to add the oil slowly; otherwise, the aioli may be thin and runny.
3. Blend in the garlic and salt.
4. Transfer to an airtight container, refrigerate, and use within five days.
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