Li'l Woody's Farmers Market Burger

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L'il Woody's executive chef Cory Alfano said he was inspired by the fresh flavors of summer when he created this burger served as a weekly special at the beloved Seattle restaurant: Imagine a nice summer Pacific Northwest day and wanting to grill some burgers with friends. Super easy, just go down to your local farmers market and pick up some fresh ingredients from local purveyors to make an amazingly light but meaty late-afternoon grilled burger. Heirloom tomatoes, arugula, red onions, local cheese, and grass-fed beef make this 'Farmers Market Burger' a sure thing.

Submitted by Leslie Kelly
Published on June 19, 2020
Prep Time:
35 mins
Cook Time:
8 mins
Additional Time:
15 mins
Total Time:
58 mins
Servings:
6
Yield:
6 burgers
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Ingredients

Seasoning Mixture:

  • ⅔ cup sea salt

  • 1 ounce dried porcini mushrooms

  • 2 teaspoons dried thyme

  • 2 teaspoons garlic powder

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon red pepper flakes

Aioli:

  • 2 egg yolks

  • ½ lemon, juiced

  • 1 teaspoon finely chopped garlic

  • 1 teaspoon finely chopped fresh dill

  • ¾ cup canola oil

  • ¼ cup olive oil

Pickled Red Onions:

  • 1 pound red onions, sliced into half moons

  • ½ cup red wine vinegar

  • 2 teaspoons white sugar

  • salt and ground black pepper to taste

Burgers:

  • 6 brioche buns, halved

  • 2 pounds ground beef

  • 9 ounces crumbled goat cheese (chevre)

  • 12 slices heirloom tomatoes

  • 3 cups arugula

Directions

  1. Combine sea salt, porcini mushrooms, thyme, garlic powder, 1 teaspoon black pepper, and red pepper flakes in a food processor; blend until thoroughly mixed. Pour seasoning mixture into a bowl.

  2. Combine egg yolks, lemon juice, garlic, and dill in the food processor; blend, pouring in canola oil and olive oil in a steady stream until aioli is thick and smooth.

  3. Combine sliced onions, red wine vinegar, sugar, salt, and pepper in an airtight container. Let marinate, at least 15 minutes.

  4. Preheat an outdoor grill for medium heat and lightly oil the grate.

  5. Spread buns on grill and toast until golden, 30 seconds to 1 minute. Transfer to a serving platter. Spread some aioli over each half.

  6. Shape ground beef into 6 large patties. Sprinkle seasoning mixture generously over both sides.

  7. Increase grill heat to high. Grill patties until browned and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 4 minutes per side.

  8. Place 1 cooked patty on the bottom of each toasted bun. Top each with 3 tablespoons goat cheese, 2 tomato slices, 1 heaping tablespoon pickled red onions, and 1/2 cup arugula. Cover with top half of the bun.

Cook's Notes:

You can make the seasoning mix in a spice or coffee grinder instead of a food processor if preferred. Leftover seasoning mix can be stored in an airtight container for up to 6 months. Use on burgers or other grilled meats.

Extra aioli will keep in an airtight container in the refrigerator for up to 4 days; extra pickled red onions will last up to 6 months.

Brush brioche buns with melted butter before assembling burgers.

Editor's Note:

Nutrition data for this recipe includes the full amount of seasoning mix, aioli, and pickled red onions. The actual amount consumed will vary.

Nutrition Facts (per serving)

1109 Calories
80g Fat
53g Carbs
46g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 1109
% Daily Value *
Total Fat 80g 102%
Saturated Fat 22g 111%
Cholesterol 265mg 88%
Sodium 10034mg 436%
Total Carbohydrate 53g 19%
Dietary Fiber 5g 17%
Total Sugars 14g
Protein 46g 92%
Vitamin C 22mg 25%
Calcium 208mg 16%
Iron 117mg 651%
Potassium 798mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.