Eva Burger Recipe

Make garlic confit

Place peeled garlic cloves and 1/2 cup olive oil in a small saucepan. Bring just to a very gentle simmer over low heat and maintain a low simmer (small bubbles) for 25–30 minutes until cloves are soft and pale golden. Do not brown. Remove from heat and let cool in oil to room temperature.

Prepare aïoli

Remove garlic cloves from oil (reserve oil). Mash softened garlic into a paste with the back of a spoon or a fork. In a bowl, combine 1/2 cup mayonnaise, mashed garlic, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth. If the aïoli is too thick, add 1–2 teaspoons of the reserved cooled confit oil to loosen. Taste and adjust seasoning. Set aside refrigerated until assembly (can be made up to 3 days ahead).

Caramelize / grill onions

Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add sliced onion and 1/2 teaspoon sugar (optional) and 1/8 teaspoon salt. Cook, stirring occasionally, for 8–12 minutes until onions are softened and develop deep brown edges. Reduce heat if they start to burn. Remove from pan and keep warm.

Prepare pickles

Lay out 8 pickle slices and pat briefly with paper towel to remove excess brine; set aside.

Form and season patties (pressed style)

Divide 1 lb angus ground beef into 4 equal portions (about 4 oz each). Roll each portion gently into a loose ball — do not overwork. Heat a large cast-iron or heavy skillet over high heat until very hot. Lightly oil the skillet with 1 tablespoon vegetable oil. Place one beef ball in the skillet and immediately press down with a spatula (or a press) to form a thin patty about 1/4-inch thick. Sprinkle about 1/8 teaspoon salt and a light grind of pepper on the top. Repeat for remaining patties, working in batches if needed so as not to crowd the pan.

Cook patties and melt cheese

Cook pressed patties 2–3 minutes on the first side until deeply browned and edges are crisp. Flip once, immediately place an American cheese slice on each patty, and cook an additional 1–2 minutes until cheese is melted and patty is cooked through (internal temp ~160°F/71°C for well-done pressed burger). Remove patties to a plate and let rest briefly.

Toast brioche buns

Split brioche buns and spread a light layer of softened butter on cut sides. In a clean skillet over medium heat, toast the cut sides until golden brown, about 1–2 minutes. Alternatively, toast under broiler for 30–60 seconds, watching carefully.

Assemble the Eva Burger

Spread about 1–2 tablespoons of confit garlic aïoli on the bottom bun. Place the cheddar-melted pressed angus patty on the aïoli. Top patty with a generous spoonful of grilled onions (about 1–2 tablespoons), then 2 dill pickle slices. Spread a thin layer of aïoli on the top bun as well (optional). Close burger and serve immediately.