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