Grass-Fed Beef Burgers w/ Aioli & Carrot Slaw

Dress up grass-fed beef burgers with a tart, crisp carrot fennel slaw and spicy chile aioli. Both the aioli & slaw can be made ahead of time for your grilling convenience.

If you don’t want to make your own aioli from scratch, try pureeing some chilies and mixing them into store-bought mayo as shortcut. You can also substitute different chilies (fresh or dried) for the ones we used to change the flavor/heat level.

Ingredients

  • Spicy Chile Aioli:
  • 2 Egg Yolks (ideally from pasteurized eggs)
  • Canola, Olive or Grapeseed Oil
  • Mustard Powder to taste
  • Dried Aji Panca chile
  • Half a dried Chipotle chile
  • 1 splash Lemon Juice
  • A pinch of Salt
  • Carrot Fennel Slaw
  • Two and a Half Fennel Bulbs
  • Five Large Carrots
  • Ten Celery Ribs
  • Cider Vinegar
  • Rice Wine Vinegar
  • Peanut Oil
  • Olive Oil
  • Salt & Pepper

Instructions

1

If using dried chilies, pour boiling water over them in a non-reactive bowl. Let them soak until they’ve rehydrated – about 15 minutes (you may need to hold them down with a weight if they float).

2

Remove the stems and seeds from the chilies.

3

Put the egg yolks, mustard powder, lemon juice, chilies and salt in a blender or mini food processor. Add water as needed to give the mixture enough volume to be blended.

4

Blend at high speed until the chilies have been chopped and eggs have thickened somewhat.

You can test this by turning off the motor and using a spoon to drizzle some of the mixture back onto itself. If the drizzled egg sits on the surface briefly in “ribbons” you’re ready.

5

Continue to blend, slowly drizzling in oil, until an emulsion has formed with your desired consistency (the more oil you add, the thicker it should get).

6

Store in your refrigerator for up to two weeks.

7

Peel the carrots.

8

Combine the two vinegars in a 50/50 blend. Do the same (in a separate bowl) with the two oils.

9

Toss the sliced vegetables with the vinegar mixture and oil mixture to taste. Season with salt & pepper.

10

Toast burger buns (we recommend brioche buns).

11

Grill or pan-cook your burgers to your desired level of doneness.

12

Spread aioli on the buns, add the burger patties and top with the slaw. Serve.