Burger with Rosemary Aioli and Onion Confiture

If you want to try a new American cuisine, to experience this unforgettable taste – start with this burger with rosemary aioli and onion confiture and garnish: salad with persimmon, chard, walnuts and pomegranate sauce and Dijon mustard. And it’s only aurally seems complicated, because this burger to cook is very easily.

Burger with Rosemary Aioli and Onion Confiture

Difficulty Level: Medium

Calories: 800

Cooking Time: 50 min

Ingredients:

Ingredients for burger:

Minced Beef – 150g
Roll for burger – 1 pc
Cheese Gruyère – 50 g
Onion confiture – 20 g
Rosemary aioli – 20 gr
Olive oil – 20 g
Salt
Pepper

Ingredients for onion confiture:

Red onion – 1 pc
Dry white wine – 50 g
Fresh thyme – 5 c
Cane sugar – 50g
Balsamic vinegar – 50g
Olive oil – 20 g

Ingredients for rosemary aioli :

Olive oil, infused on rosemary at least 2 weeks – 150 ml
Egg yolk – 1 pc
Garlic – 1 clove
Lemon juice – 20 ml
Salt / pepper

Ingredients for garnish :

Mixed of lettuce – 70g
Peeled and sliced persimmon – 50g
Walnut – 20 g
Pomegranate seeds – 15 g

Ingredients for pomegranate sauce :

Pomegranate seeds – 100g
Red wine vinegar – 100ml
Honey – 100 ml
Dijon mustard – 40 g
Extra Virgin Olive Oil – 250 ml
Salt / Pepper

Instructions:

Burger:

In minced beef add the olive oil, salt and pepper. Mix well to form the patty weighing 150 g.
Fry the patty on both sides on the grill before the formation a crust.
Put the patty in the oven at a temperature of 200 g for 10 minutes.
Turn over the patty. Put on it a slice of Gruyère cheese and place in oven for 3 minutes, until cheese will be melted.
Fry a roll for the burger on the grill inside.
On the lower part of a roll spread rosemary aioli. On aioli put the patty with melted Gruyère.
Put cheese on the onion confiture.
Close with a top roll and fasten with skewer.

Garnish:

Mix lettuce leaves with persimmon, walnuts and pomegranate seeds. Season with pomegranate sauce.
Sprinkle with salt and freshly ground pepper.

Onion confiture:

Red onion, finely chop and fry for 10 minutes on olive oil.
Add the sugar, thyme and white wine. Stir and simmer on low heat for 40 minutes.
Add the balsamic vinegar. Stir and simmer on low heat for 10 minutes
Allow to cool.

Rosemary aioli:

All ingredients should be RT.
Garlic crash in a mortar with salt to a state of mashed potatoes.
Add pepper, egg yolk, lemon juice and whip with a wire whisk.
Whisking resulting mass pour a thin stream of olive oil, infused on rosemary.
Whisk until thick sauce.

Pomegranate sauce:

Cut very small pomegranate seeds, vinegar, honey, mustard and salt in a blender at high speed.
Reduce speed. Pour a thin stream of olive oil and whisk until smooth liquid.
Strain the sauce through a sieve.