Name: Senegalese Burger with Yassa Onion Jam
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H40M0.000S
Yield: 4 burgers
Ingredients: 1 head garlic; Canola oil, for cooking and blending; One 2-inch piece ginger, grated; 3 tablespoons unsalted butter; 2 onions, julienned; 2 teaspoons Dijon mustard; 1 teaspoon beef bouillon, preferably Maggi; 1 teaspoon ground turmeric; 1/4 teaspoon Scotch bonnet pepper puree; Juice of 1/2 lemon; 1 pound ground beef; 1 1/2 teaspoons kosher salt; 4 slices American cheese or white Cheddar; 4 brioche buns; Mayonnaise, optional, for topping; 4 leaves Bibb lettuce

Directions

For the ginger garlic puree: Preheat the oven to 400 degrees F.
Trim the top of the head of garlic. Place the garlic on a piece of aluminum foil and cover with canola oil. Seal the foil and roast in the oven until golden brown and tender, 1 hour to 1 hour 20 minutes.
Puree equal parts ginger and roasted garlic with a little oil in a blender until a smooth paste.
For the yassa onion jam: On medium-high heat, melt 1 tablespoon butter and cook the onions until softened, about 10 minutes. Add the mustard, bouillon, turmeric, Scotch bonnet puree and 1/4 cup ginger garlic puree and coat the onions in the puree. Cook on medium-low heat until completely caramelized, 25 to 40 minutes. Add the remaining 2 tablespoons butter and the lemon juice.
For the burger: Mix the ground beef, then sprinkle generously with the salt. Form into patties. In a heavy sided pan, sear the patties to your liking. Add the cheese and steam by covering with a lid. Toast the buns. Add mayo, if using, then the lettuce and patties. Top with the yassa onion jam.

Senegalese Burger with Yassa Onion Jam

Ingredients

Ginger Garlic Puree:

Yassa Onion Jam:

Burger:

Directions

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