I’m finally back in the kitchen ya’ll!!! After months of crazy morning sickness (compliments of the little lady taking up residence in my growing uterus), a new home purchase/move/and town home sale, my husband getting a hernia and needing surgery, and myself driving to Ohio and back… I am FINALLY up and running in my “new” kitchen.

I say “new” because it’s part of phase 2 of our renovation plans! Our house was built in 1971 and “Phase 1” of our renovation went into making the house liveable (we redid a bunch of electrical work, took out a wall, ripped out all the flooring and laid hardwood, scraped the second-hand-smoke filled popcorn ceiling off, replaced all the doors, and painted every wall in the place. PHEWF!) Phase 2 will be the KITCHEN (Woop woop!!!). But that won’t happen for quite some time… I’m a little reno-d out & we’ve got a little girl’s room to focus on decorating for the next few months! 😉

Anyhow, while I was in Ohio we visited a new restaurant in downtown Chagrin called FlipSide Burger.

FlipSide is this funky little burger joint that serves all Ohio Grass Fed Beef burger patties that are PHENOMENAL. My mom and I each got a different burger and split them… both unbelievably divine! My burger selection was called the “One Red Door” which is apparently the burger that started it all. It was SO good that I knew I had to recreate it for hubs when I got home (it was SO in his wheel house).

The “One Red Door” was adorned with crispy shallots, melted brie cheese, and a bacon date aioli. It was the PERFECT combination of salty, savory, creamy, and sweet! LOVED. EVERY. BITE.  I decided to take the bacon out of the aioli and instead put big thick slices on top of each burger because I wanted the bacon flavor a little more at the fore front.

AMAZEFEST!

So what was hubs’ consensus? I shall quote his response, “Holy crap this might be the best burger I’ve ever tasted!”

I’d call that a win. 😉

It’s grilling season and I know ya’ll need some new burger recipes for your repertoire… don’t be afraid of the funky flavors in this beauty! They go together so so well.

Add this baby to your “to make” list. It will knock your socks off!

Happy Grilling!

 

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Crispy Shallot, Bacon & Brie Burger with Sweet Date Aioli

Yield: 4 Burgers

Prep Time: 20 min

Cook Time: 20 min

Total Time: 40 min

A unique sweet and savory burger that will get you out of that grilling rut & wow the crowd at the same time!

Ingredients:

For the Crispy Shallots:
2-3 shallots, thinly sliced
1/2-3/4 cup light olive oil (just enough to cover the shallots)

For the Sweet date Aioli:
2/3 cup mayonnaise
8 dates, chopped
Pinch of salt
Cracked black pepper, to taste

For the Burgers:
1.25 pounds ground beef, divided into 4 patties
4 hamburger buns
4 thick cut strips of bacon, cooked crisp and cut in half
4-6 ounces brie Cheese, sliced into 1/4" thickness 2 1/2" long strips

Directions:

For the Crispy Shallots:
Line a plate with a couple paper towels and set aside. Add thinly sliced shallots to a small saucepan and cover with light olive oil (add enough to JUST cover them). Turn heat on high and simmer until golden & crispy. Once the oil is hot, this process only takes a few minutes. Keep a close eye on them because they quickly go from light colored to dark golden (stir them often). Once golden and crispy remove from oil with a slotted spoon and drain on paper towel lined plate. I like to sprinkle a pinch of salt on them right as they come out the oil but you could skip this step if on a low sodium diet.

For the Sweet date Aioli:
Coarse chop the dates and add to a food processor or blender. Add the mayonnaise and a pinch of salt and black pepper. Process until dates are well chopped and incorporated into the mayonnaise. Scrape into a bowl and set aside until ready to use (can make this hours in advanced or even the day before).

For the Burgers:
Season your burger patties however you like (my go to is a simple salt, fresh cracked black pepper, and garlic powder mix - a dash of each on both sides). Preheat grill to medium high heat, spray grill, and gently add patties. Grill for roughly 3-5 minutes per side (depending on your desired doneness preference and grill heat consistency). When you flip the burgers, add a few slices of brie to each burger. Remove from grill and allow to rest for 2-3 minutes.

To build burgers add a burger patty to each bun and top with 2 halves of crispy bacon. Slather some the the sweet date aioli on the tops of each bun, sandwich on top of patty, and serve. May also add lettuce, tomato, and pickle if desired.