-
1
For the aioli: Make a smooth paste with garlic and salt by pounding them in a mortar and pestle. If you don't have a mortar and pestle, smash them on a cutting board with the side of a large knife, then smear them around. Leave the pounded paste in the mortar, or put it in a small mixing bowl. With a small wire whisk, stir the egg yolk into the paste until smooth. Slowly drizzle the oil into the bowl, whisking continuously. The sauce will be tight, intensely garlicky and sticky when finished. If you want a lighter sauce, whisk in a little water to loosen it up. Set aside or refrigerate until ready to use.
-
2
For the onions and meat: Peel and slice onions thickly, about 3/8 - to 1/2-inch. Run a skewer crosswise through the diameter to help hold the rings together. (If using bamboo skewers, soak them in water for at least 30 minutes first.) Brush the onion slices with olive oil and season to taste with salt and pepper. Grill onions over medium heat, turning at least once, until caramelized and tender, about 15-20 minutes.
-
3
Meanwhile, spread the meat out in a shallow pan; sprinkle evenly with about 1 tablespoon salt and 1 teaspoon pepper. Gently work the seasoning into the meat. Be sure not to overwork the meat or it will be tough when cooked.
-
4
Divide into 6 to 8 portions. Shape into balls and gently flatten to desired thickness. Refrigerate until ready to use, or grill right away to desired doneness.
-
5
To finish: Cut the buns in half and lightly toast on the grill. Smear buns with aioli and top with the grilled patties and onions; serve tomatoes and lettuce on the side.
-
6
Per patty with aioli: 738 calories, 29 g protein, 0 g carbohydrate, 68 g fat (24 g saturated), 171 mg cholesterol, 940 mg sodium, 0 g fiber.
-
7
Wine pairing: The burger is terrific with a somewhat tannic wine, but the sweet grilled onions prefer something smoother. Try a Carmenere or a Malbec.
