-
1
Turn on your broiler. Place habanero under broiler on a baking sheet until skin chars up (4-5 minutes). Remove, put in a paper bag or cover in a kitchen towel and let cool. Once cooled, remove the skin and seeds from the pepper. Wash your hands, or your eyes will be burning later!
-
2
You can make this by hand or by using a food processor. I opt for my food processor. In the food processor, pulse together garlic, honey, Dijon mustard, cilantro, habanero, lime juice and zest. Add the egg yolks and pulse a few times so the mixture combines. Make sure your eggs are room temperature or it will be harder for them to bind to the oil.
-
3
Whisk together the vegetable oil and olive oil in a separate bowl. With the food processor running, very slowly stream in the oil. When all of it is added, it should look like mayonnaise! Give it a little taste, and add some salt as necessary. Put it in the fridge until ready to assemble burgers.
-
4
Make the onions a day or 2 ahead of time. I let them marinade in the juice for 48 hours to really soak up all the flavor.
-
5
In a small sauce pan, bring vinegar, water, salt, sugar, lime juice and peppercorns to a boil. Pour the liquid over the onions in a small mixing bowl. Cover and refrigerate up to 48 hours before serving.
-
6
Season your beef with some salt and pepper. That's it. Keep it simple. If your beef is high quality, let it shine. Mix it up a little bit with your hands, just enough to incorporate the salt and pepper into the meat.
-
7
Heat your grill pan over medium-high to high heat. Break up the pound of beef into 4 equal parts and pat into 1/2 inch round patties.
-
8
Throw the burgers on the grill, and cook for about 3 minutes on both sides (for medium doneness). Adjust time for desired doneness. If adding cheese, add for the last 2 minutes of cooking.
-
9
Place burger on bun and top with some of that delicious spicy ailoi, pickled onions and iceberg lettuce.
