Dry-aged Burger with Gruyère and Homemade Garlic Mayonnaise Recipe - Los Angeles Times
A burger patty made with some proportion of dry-aged steak is so aromatic, you dare not dress it up with anything more than a little cheese and mayo, according to Katie Flannery of Flannery Beef in...
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Ingredients
- 1 almond-sized garlic clove
- Kosher salt
- 1 large egg yolk, room temperature
- 2 teaspoons fresh lemon juice
- 1 cup olive oil (not extra-virgin)
- 4 teaspoons freshly cracked black pepper
- 4 dry-aged beef burger patties (8 ounces each; see note above)
- 8 ounces aged Gruyère cheese, rind removed, thinly sliced
- 4 large potato rolls or your favorite soft hamburger buns, split
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