Weekend Recipe: The Churchill Burger | KCET
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)
malt vinegar aioli (recipe below)
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
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