#Blenditarian

The Dojo Burger

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February 18, 2017
Serves 5 burgers

“Burgers are one of my favorite meals and creative items to cook for my customers!”— Chef Luis Brambila, Bar Dojo, Edmonds, Washington

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From dishwasher all the way to Chef de Cuisine—and everything in between— Chef Luis Brambila has fought his way up through the restaurant ranks to earn many awards.

In 2015, Dine Around Seattle, named Chef Luis’ “Pan Seared Spiced King Salmon,” Best Local Entree. In 2016, he picked up the Best Cutting-Edge Chowder at the Edmonds Clam Chowder Cook Off. Also, in the summer of 2016, Chef Luis had the distinct honor to represent Bar Dojo in competition for the James Beard Foundation’s Blended Burger Project™. While the cleverly named “Dojo Burger!” didn’t win, his innovative take on a blended burger drew rave reviews and was featured in the Seattle Times.

 


Ingredients

  • CILANTRO AIOLI
  • bunch cilantro
  • serrano pepper
  • clove garlic
  • shallot
  • egg yolk
  • 2 Tablespoons
    lemon juice
  • 1/2 Teaspoon
    salt
  • 1/2 Teaspoon
    black pepper
  • 1 Cup
    canola oil
  • BURGER
  • 2 Pounds
    natural ground beef
  • shiitake mushrooms, chopped
  • serrano peppers, unseeded and finely diced
  • 1/4 Cup
    tamari
  • cloves garlic, diced
  • shallot, diced
  • 1 Tablespoon
    sesame oil
  • 1 Tablespoon
    salt
  • 1 Tablespoon
    ground black pepper
  • TO SERVE
  • iceberg lettuce
  • avocado, sliced
  • 10 Slices
    applewood smoked bacon
  • fried onion rings
  • fried eggs
  • brioche buns

Instructions

  1. Make the aioli. Add cilantro, serrano pepper, garlic, shallot, egg yolk, lemon juice, salt and pepper to food processor and puree. While mixing, slowly pour canola oil until emulsified. Transfer to jar.

  2. Make the burgers. Add ground beef, shiitake mushrooms, serrano peppers, tamari, garlic, shallot, sesame oil, salt and pepper to large bowl. Mix by hand until combined. Form into five 8-ounce patties. Heat medium skillet over medium-high heat. Sear on one side until a crust has formed, about five minutes. Flip and repeat. Set aside.

  3. Toast brioche buns and spread aioli on both sides. Top with the burger patties with lettuce, avocado, bacon, onion rings and fried eggs. Serve immediately.

congrats

Categories:

beef burgers veal poultry lamb pork seafood turkey lunch appetizer dinner breakfast