Early a.m. work @ 03:00. Errands around town with #3. Friends. Pool. Grilled burgers (sautéed onions, havarti cheese and arugula). Those string “pop” things with the littles in the back yard. Crash on the sofa by 21:00.
Didn’t see or hear a single explosion. Zero complaints.
- 1 lb hamburger per 2-3 servings.
- Havarti cheese, thick sliced. 1 per burger
- Yellow onion, 1 per 2-3 adults. Peeled and sliced into rings.
- Hamburger buns
- Fresh arugula salad mix, 1/2 cup per burger. Rinse and pat dry.
- Aoili (Mayo/Mustard):
- 1 tbsp Dijon Mustard
- 1 tbsp Mayonaise
- 1/2 tbsp Olive oil
- 1/4 tspn minced garlic
- Paprika Ketcup:
- 1 tbsn Ketcup
- 1/4 tspn Smoked Paprika
Adjust all ingredient measurements based on the number of adults you’re serving. Rinse and pat dry arugula.
In a bowl, mix hamburger with salt and pepper. Form into patties about the diameter of your palm, 1/2″ thick to 1″ thick, depending on how hearty of a burger you want to serve. Make a gentle indention into the center of each patty with your thumb.
Aioli: Mix ingredients into small bowl, seasoning with salt and pepper as needed. Whisk and use for hamburger buns and/or dipping sauce.
Paprika Ketcup: Mix ingredients into small bowl. Use for buns and dipping sauce.
Grilled Onions: after peeling and slicing into rings place into hot skillet with 1 tbsp olive oil, season with salt and pepper. Allow the onions to sauté for 20 minutes, occasionally adding 1 tbsp water, perhaps every 5-8 minutes.
Burgers: Grill hamburger patties for 3-5 minutes per side until a probe thermometer reads 135˚F (medium rare). Ad slice of Harvarti cheese 1-2 minutes before removing from grill. Allow to rest on a plate at least 5 minutes.
Assemble: Add Paprika Ketcup and Aioli to each bun, add rested hamburger patty, top with Arugula and serve.