Tavern Burger


I’m about to tell you about the best. burger. ever. Recently my husband and I found ourselves in Long Beach with several hours to kill before picking up our pup from the vet. It was the weekend of the Grand Prix so every restaurant was completely packed. We stumbled on Tavern on 2 and found a table on the patio with our name on it. The company of my hubs and the food were equally perfect. It was an unexpected date night that turned out to be one of my favorite nights. Apparently I was in need of some quality time with my husband away from the pups. And the food, oh my! We started with a beer (cider for me) and their Tavern fries with pecorino & truffle oil that started the meal off right. I immediately knew what I wanted for my entree when I saw the menu. I think their Tavern Burger was made for me. I was drooling over every bite and never wanted it to end. I knew I had to recreate it at home since Long Beach is a bit of a trek for us. That’s just what I did this weekend. It wasn’t as good as theirs but it’s a close second.

Tavern Burger (serves 4)
4 buns (if you can find brioche buns that’d be perfect but I was out of luck)
1 lb – 1 1/2 lbs ground beef (depending on how big you like your burgers)

3/4 cup mayo
3 garlic cloves, minced
2 1/2 tbsp lemon juice
salt and pepper

Caramelized onions:
2 large sweet yellow onions
2 tsp butter
2 tsp extra virgin olive

Sweet potato fries:
3 medium sweet potatoes
Olive oil
Kosher salt

Caramelized onions:
In a cast iron skillet add butter and olive oil for the onions over medium low heat. Once it’s melted add the onions. Cook the onions for 30-45 minutes, stirring occasionally until they are dark golden and full of deep flavor. Be sure to not let them burn. Once the onions are brown, buttery and sweet put them in a bowl for assembly of the burgers.

While the onions are caramelizing, start on the sweet potato fries. I followed this recipe: Baked Sweet Potato Fries, but just used course salt and pepper to season.

Gently mix the ground beef with your hands and add salt and pepper and form 4 even patties. Using the same cast iron skillet as the onions, add a small drizzle of olive oil and put over medium high heat. Once the pan is hot add the patties and cook till your desired internal temperature.

Meanwhile, make garlic aioli.  I followed this recipe: Garlic Aioli. Then add to assembly line. Slice the brie and have arugula and ketchup at the ready.

Once the burger are cooked place them on a plate. Add a pat of butter to the skillet and place buns, inside part down and let toast in the butter for about 30 seconds.

Assemble burgers. Serve with sweet potato fries and aioli for dipping. Enjoy!








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