1 Suzie the Foodie: Bitchin Kitchen's Blue-Cheese Burgers & Roasted Garlic Aioli with Canadian Living's Caramelized Onions

Wednesday, March 30, 2011

Bitchin Kitchen's Blue-Cheese Burgers & Roasted Garlic Aioli with Canadian Living's Caramelized Onions

Bitchin Kitchen's Blue-Cheese Burgers & Roasted Garlic Aioli with Canadian Living's Caramelized Onions


As my kitchen dries over the next few days and I put my foodie life back together, I cast my mind back to last week's adventures with food for your reading pleasure.

As you all know I am putting the Bitchin' Kitchen Cookbook through my test kitchen this month and wanted to take on a main dish and who doesn't love burgers?! Add some garlic aioli and caramelized onions and you have a winner recipe.

Bitchin Kitchen Roasted Garlic Aioli

To make the truffle aioli you need... truffle oil, of course. I looked all over my grocery store for it and it was nowhere to be found. So, I made roasted garlic aioli instead.

Nadia G. instructs us to make this in a food processor but mine was in the dishwasher. I have made aioli by hand before so this is what I did. Please note I divided the recipe in half. No matter how fabulous, I should only eat so much aioli within a few days!

In a bowl add two cloves of degermed garlic chopped fine, a few cloves of mashed roasted garlic, one egg yolk, a pinch of sea salt and half a tsp of Dijon mustard. Whisk together and then slowly drizzle in half a cup of olive oil. I used a light tasting olive oil since extra virgin is usually too strong for me. Add half a tbsp of fresh lemon juice and a bit of water.

Bitchin Kitchen Roasted Garlic Aioli

What a stunning aioli! Using Dijon and an egg yolk will help give newbies confidence to make this with their double emulsification superpowers. Makes a beautiful rich aioli that you can use on sandwiches, dip French fries in... Yum!

Canadian Living's Caramelized Onions

Now I totally missed the note that she had a recipe for making caramelized onions on page 25. It was at the end of the grocery list and I just missed it. As a result, I turned to another cookbook I am recipe testing, Best Recipes Ever from Canadian Living and CBC. Heat 1 tbsp of oil over medium-low heat and cook 1 onion thinly sliced with 1 tbsp of wine vinegar, 1 tsp sugar, 2 gloves garlic thinly sliced (I minced them), 1 tsp of dried thyme (I used 2 tsp of fresh) and salt and pepper. Stir occasionally until very soft, golden and caramelized.

Canadian Living's Caramelized Onions

These turned out perfectly! I often have trouble making caramelized onions, they tend to burn before they brown, but these were great!

Bitchin Kitchen Blue-Cheese Burgers
My husband prefers Havarti to blue cheese so I added cheese to his and let the burgers finish cooking in the oven.

Finally, the burgers themselves! You were supposed to use organic chuck, "No excuses or exceptions." Well what if you can't get it? Like the truffle oil, this kind of ingredient is just not available to me. Which is very frustrating. You are supposed to eat these medium rare which is why she insists on the organic chuck. She also does not add spices to the meat so I took the liberty to add a few spices similar to this post here. I had to make my patties thinner than 1" thick because I had to avoid a medium rare burger.

Set the grill on high head, sprinkle patties with salt and pepper. Sear on each side for two minutes. Turn down grill and cook patties another three minutes per side. Take off heat and let rest for five minutes. I did most of that but I also put them in the oven at 325F to finish cooking.

Bitchin Kitchen Blue-Cheese Burgers

I picked up some PC Blue Menu Thins - Whole Grain Round White Buns for this dish and wow, who eats a burger that big? They were way too large! The first time I ate this burger I ended up being mostly bun.

Bitchin Kitchen Blue-Cheese Burgers

The next day I put it all together again with the aioli on the bottom, then I made a slider-size burger, topped it with caramelized onions and a little blue cheese.  I used a tea biscuit cutter to make my slider buns that fit much better this time!

Bitchin Kitchen Blue-Cheese Burgers

This was a lot of work but was it worth it? Absolutely freakin'-lutely! Damn, this was one of the best burgers I have ever had in my life. As Nadia G. says, "If this doesn't get you some action, you can always find a hobby to distract you from your crappy sexy life, like golf... or reproducing."

Always edgy, funny and fabulous, I am happy to say that despite some of the issues I had with making this burger, I have to give it five out of five wooden spoons for flavour. I can not imagine just how good this would be with truffle oil and organic beef... Dang!

I wish I lived in a place where I could buy all these fancy ingredients, because you know, I would! How happy am I that even with my cheap lean beef and non-truffle aioli this recipe was still a homerun.

14 comments:

AvaDJ said...

Everything about this burger is so perfect and mouthwatering! Yeah for you and sticking to using the blue cheese, good to know I'm not alone in my love for the stinky stuff.

Does your Superstore carry the "Free From" meats either in the meat section or butcher counter? My Loblaw's carries an organic beef at the butcher counter from Beretta Ranch, but they also carry a President's Choice Free From ground beef which is amazing. If not, perhaps you can request it.

http://www.presidentschoice.ca/LCLOnline/products.jsp?type=details&catIds=cat40002&catIds=117&productId=prod880001

Debra She Who Seeks said...

I don't care what kind of ground beef it is, you should never eat a medium rare burger. The danger is not lessened just because it's "organic chuck."

I love carmelized onions. They are heaven on a nice burger, aren't they?

Suzie Ridler said...

Love blue cheese Ava, glad to know you like it too! I did not see anything like Free From at my store when it comes to beef. I have seen that when it comes to chicken. I will have to ask next time Ava, thank you!

Debra, I agree, when it is ground beef, it has to be completely cooked. I've been poisoned so many times (one of the reasons I learned how to cook, couldn't take it anymore) and will always over-cook before I under-cook anything. Health first and all!

The onions really took this burger over the top and that aioli? Good grief, it should be illegal!

wayner100 said...

Boy is that a great looking slider, Suzie. SUPER JOB !!
The medium rare burger thing is strictly from the U.S. of A. and I can't figure out with all the e-coli incidents they have had why they stick to it. I guess the memories are really short down there. Also, I'm not so enamored with "Organic" meats, the oversight on meat production lately has made the 'regular' meats so much more free of the medications and food additives that organics claim to be their own.
As for the truffle oil try a good sized deli for it or a more boutique style supermarket.

Suzie Ridler said...

Thank you Wayne! I appreciate that so much.

It's funny, I believe Nadia G. is from Canada and I was surprised by the medium-rareness. I have to stick to my healthy foodie guns and cook everything through.

Well that is good to know that we can eat regular meat with less fear thanks to organic meat, isn't that interesting. Good point on the truffle oil! One day if I get to a place like that, I will look for the truffle oil.

Christina said...

Hi Suzie...do you live in the HRM? You can get truffle oil at Pete's (2 locations) and the Italian Market on Young street. Also organic ground beef is plentiful at either the old or new Halifax farmer's markets. I've never had trouble finding any ingredient I needed in Halifax.

Linda Makiej said...

what a nice recipe!!

Suzie Ridler said...

Christina, I live way out in the outskirts the HRM and only have two box grocery stores to choose from. I am not allowed to drive so I don't get to Pete's very often but the next time I do, I'm picking up some truffle oil! I wish I lived downtown, that would make my life easier. Thanks Linda!

Cakebrain said...

Hey! I have those PC Blue Menu Thins! I can make this! It looks so good...especially the caramelized onions...my favourite burger condiment.

Suzie Ridler said...

Fantastic Cakebrain! And I agree, those onions take this right over the top. Yum! Enjoy!

Joanne said...

Every component of these burgers is quite the rockstar on its own...then combine them...amazing!

Carrie-Lou said...

FYI for people that find the PC thin buns featured in this post to be too big....PC also has slider thin buns! :-D

Alex said...

do you have a printable version of this recipe? I am very much looking forward to making it, thank you!

Suzie Ridler said...

That's right Carrie-Lou, you could totally use the PC slider buns. I do wish their burger buns were smaller though! They're just too big.

Alex, no, I don't, sorry. And BK doesn't have it on their site either. Sorry about that!