Weekend Recipe: The Churchill Burger

May is National Burger Month, and we didn't want to let it end without one last celebration. This recipe is for the signature burger at The Churchill in L.A. It involves malt vinegar, making it an instant favorite. Enjoy!

The Churchill Burger
Recipe makes one burger
7 oz ground beef (the restaurant uses grass-fed beef from Paso Prime)
1 slice of Tillamook smoked cheddar cheese
2 oz dolce onions (recipe below)
arugula
malt vinegar aioli (recipe below)

Dolce Onions
2 sprigs of fresh thyme, bundled
3 tbsp olive oil blend
3 tbsp butter, unsalted
1 large yellow onion julienned
kosher salt, to taste
3 tbsp sherry vinegar
1 tbsp pickled mustard seeds

In a large pan heat the butter, oil and thyme over medium heat to extract the flavor of the thyme

Add the onions, salt and pepper - stir well

Cook over medium heat for about 30 minutes, stirring often, to caramelize the onions until they are extremely tender

Add the vinegar and deglaze the pan; cook for about 5 minutes; add the mustard seed and remove from the heat

Let cool before serving

Malt Vinegar Aioli
2 egg yolks
1 large garlic clove, smashed
1/3 cup malt vinegar
2 cups oil
kosher salt, to taste

In a food processor, combine all ingredients, except for the oil; blend to chop the garlic and until a little frothy

Continue to chop, while adding the oil, very slowly, to emulsify

Taste and adjust seasoning

Refrigerate until ready for use

Other burger recipes we featured this month:
Bacon, Cheddar, and Pickles
Thousand Island, Two Cheeses, and Bacon
Grilled Steak Burgers
The Oaks Burger

About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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