Categories: Meals
Ingredients
- 8 Ounces Ground Beef
- 2 Sesame Seed Buns
- 6 Ounces Green Beans
- 2 Cloves Garlic
- 1 Tomato
- 1 Lemon
- 1 Bunch Basil
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Mayonnaise
- 1 Ounce Kalamata Olives
- 1 Shallot
Directions
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Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the stem ends of the green beans. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the juice of 3 lemon wedges. Halve and core the tomato; thinly slice 1 half and medium dice the other. Pick the basil leaves off the stems; discard the stems. Pit and roughly chop the olives. Halve the buns.
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Add the green beans to the pot of boiling water. Cook 3 to 5 minutes, or until bright green and slightly tender. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Pat dry with paper towels.
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In a medium bowl, combine the ground beef, all but a pinch of the garlic paste and half the mustard; season with salt and pepper. Mix until just combined. Form the mixture into two ½-inch-thick burgers. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the burgers. Cook 2 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a plate, leaving any browned bits (or fond) in the pan.
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While the burgers cook, in a small bowl, combine the olives, mayonnaise, remaining garlic paste and the juice of the remaining lemon wedge; stir to combine and season with salt and pepper to taste. Set aside. Add the remaining mustard to the shallot-lemon juice mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined.
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While the burgers continue to cook, in a large bowl, combine the blanched green beans, diced tomato and half the basil (tearing the leaves just before adding); season with salt and pepper. Add as much of the vinaigrette as you’d like (you may have extra); toss to coat and season with salt and pepper to taste.
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Heat the pan of reserved fond on medium until hot. Add the buns, cut sides down. Toast 1 to 2 minutes, or until lightly browned. Transfer to a clean, dry work surface. Top each toasted bun bottom with half the sliced tomato, a cooked burger, half the olive aioli, half the remaining basil and a toasted bun top. Divide the finished burgers and salad between 2 plates. Enjoy!