Toronto’s The Harbord Room is a favourite spot in the city. We had a special 4Mothers dinner a while back and hardly noticed the celebs on the patio because we were enjoying our food (and conversation) so much. On May 28th National Hamburger Day was celebrated and while we may be late to this party, The Harbord Room’s co-chef Robbie Hojilla shares the recipe for their much-loved burger. People, this is insider scoop!
Prep time: 15 minutes
Cook time: 8 minutes
Makes 8 burgers and 3 cups of aioli
4 large egg yolks
2 tbsp grainy mustard
2 tbsp lemon juice
2 tbsp sherry vinegar
1 tbsp thyme leaves
1 tbsp kosher salt
6 garlic cloves, chopped
2 cups canola oil
¾ cup olive oil
Combine all aioli ingredients except oils in a food processor and mix until blended. Slowly pour in both oils while machine is running, until emulsified. Add salt and pepper to taste. Set aside.
3 lbs ground beef brisket
2 tsp salt and freshly ground black pepper
8–16 slices aged cheddar
8 fresh buns or large brioche buns
Transfer meat into a large bowl and season with salt and pepper. Mix with your hands until combined and form into 8 patties.
Preheat bbq to medium. Use a clean, oiled, hot grill and barbecue the patties for 5 to 6 minutes with the lid closed. Flip the burgers, top with cheese and continue cooking for 4 more minutes with the lid closed. If the BBQ isn’t an option, coat a cast iron pan or skillet with a little oil and set over medium-high. Cook 4 patties until browned (about 4 minutes), then flip. Top with cheese. Continue cooking for 4 more minutes (for medium-rare) until browned. Repeat with remaining patties.
To finish, smear aioli on bun, followed by the toasted burger patty, caramelized onions and sliced tomato (or your garnish of preference). Serve with a side of hand-cut fries and your favourite summer beverage.