Go Back
Print
Smashed Burger with Saffron Aioli (Middle Eastern Style)

Smashed Burger with Saffron Aioli (Middle Eastern Style)

My smashed burger with saffron aioli (Middle Eastern Style) is the ultimate in luxury burgers! 

Course after work cooking, easy recipe, Main Dish, smashed burger
Cuisine cross kitchen, fusion cuisine, Fusion Food
Keyword Smashed Burger with Saffron Aioli (Middle Eastern Style)
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 people
Author Labsalliebe

Ingredients

SMASHED BURGER WITH SAFFRON AIOLI (MIDDLE EASTERN STYLE)

INGREDIENTS ROASTED GARLIC

  • 1 whole garlic bulb
  • 1 tbsp olive oil
  • 1 pinch of salt

INGREDIENTS SAFFRON EXTRACT

  • 1/4 tsp saffron threads
  • 1 tbsp crushed ice

SAFFRON AIOLI INGREDIENTS

  • 2 egg yolks
  • 1 pinch Dijon mustard
  • 2 tsp lemon juice freshly squeezed
  • 100 ml neutral olive oil
  • 1 pinch of cayenne pepper
  • 1/2 tsp salt

INGREDIENTS BURGER PATTIES

  • 250 g beef entrecote
  • 250 g rack of lamb mixed and ground twice
  • 1 handful coriander roughly chopped
  • 1 tsp coriander ground
  • 1/2 teaspoon cumin ground

INGREDIENTS SMASHED BURGER

  • 4 slices of cheddar
  • 4 burger buns
  • Half an iceberg lettuce cut into thin strips
  • 2 tomatoes sliced
  • 4 pickled cucumbers sliced

Instructions

PREPARATION ROASTED GARLIC

  1. Preheat your oven to 180°C.
  2. Cut the ends off the garlic heads to expose the cloves.
  3. Place them on a piece of baking paper, drizzle with olive oil, sprinkle with a pinch of salt, and shape into a small packet.
  4. Bake in the preheated oven for 30 minutes, then allow to cool.

PREPARATION SAFFRON EXTRACT

  1. Grind the saffron threads in a mortar and pour over 1 tablespoon of crushed ice.

PREPARATION SAFFRON AIOLI

  1. Crush the garlic and mix with egg yolk, mustard, lemon juice, and saffron extract in a tall, narrow container.

  2. Use an electric blender to slowly blend and add neutral olive oil until the mixture becomes mayonnaise-like.
  3. Add cayenne pepper and salt, and give it a good stir. Chill the aioli in the fridge.

PREPARATION BURGER PATTIES

  1. Mix minced lamb and beef with fresh coriander and spices.

  2. Losely shape into balls.

  3. Heat a little oil in a hot pan, place 2 balls inside, press them flat with a burger press, and fry for 3-4 minutes on each side.
  4. Top the patties with cheddar cheese and allow to melt.

ASSEMBLE SMASHED BURGER

  1. Place the burger buns cut side down in the same pan and toast lightly.
  2. Rub the bottom and top sides with 1 tbsp of saffron aioli each.
  3. Cover the bottom base with strips of iceberg lettuce and tomato slices.
  4. Place the patties with cheese on top and garnish with halved pickled cucumber.
  5. Finally, cover with the top bun.