As the kids head back to school (I don't have kids, but this is what I hear), and summer starts to wane (although, we're having FANTASTIC warm weather here at the beach), it's time to get the most out of your grill. No need to turn on your oven or stove for this meal. It's a colorful, delectable, easy meal on a summer night (tell me more, tell me more!)
Real, traditional aioli is quite the production and a very fickle condiment (trust me), so in an effort to save your arm and your sanity, just whip up a batch of Julia Child's mayo as your base.
For the patties:
1 lb grass fed ground beef
1/2 small yellow onion, diced
1 tbs Dijon mustard
2 tbs Italian parsley, chopped
1/2 tsp caraway seeds, ground
1/2 tsp celery salt
1 tsp fresh ground black pepper
1 tbs pickled jalapenos, diced
any other spices you have/want to throw in!
Mix all ingredients thoroughly in a bowl and form into patties. Throw those on the grill until they're cooked to your liking.
For the carrots:
2 large carrots, peeled
1-2 tbs white vinegar
1 tbs honey
pinch of sea salt
I called these Whisk vinegar, honey, and salt in a bowl. Using a vegetable peeler or mandolin, peel the carrots into strips. Place in the bowl and toss, cover with plastic wrap and marinate in the fridge for an hour or so.
For the onions:
1 large red onion
Slice in thick rounds and throw on the grill with your burgers until they've softened and sweetened up.
For the truffle aioli: (mix it all up)
2 tbs mayo (I'll say it again, make you own!)
1 tbs truffle oil*
2 tsp truffle salt*
*You can usually find these at higher end grocery stores, boutique spice shops, or online.
To assemble: Place your grilled onion down intact, top with the patty, a little dollop of the truffle mayo, and as many carrots as you can handle. The acid from the carrots really lends a nice touch to the creamy mayo and the juicy, herbed burger.