Beefsteak Tomato Burger
Ingredients
For the pickled onion:
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1/2 medium red onion, cut in half and then into thin half-moons (julienne)
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3 tablespoons red wine vinegar
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1/4 cup water
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1 tablespoon granulated sugar
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Pinch kosher salt
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1 teaspoon fresh thyme leaves
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1 teaspoon whole black peppercorns
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1 cup plain Just Mayo (may substitute another plant-based mayonnaise)
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1 1/2 tablespoons Dijon mustard
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1 1/2 teaspoons capers, rinsed and drained
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1/2 tablespoon finely chopped flat-leaf parsley
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1/2 tablespoon chopped fresh dill
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1/4 to 1/2 cup fresh lemon juice (from 2 to 4 lemons)
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Kosher salt, as needed
For the sandwiches:
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3 brioche hamburger buns, toasted (see headnote)
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1 large beefsteak tomato, blanched and peeled (see NOTE)
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Kosher salt, as needed
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Freshly ground black pepper, as needed
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Extra-virgin olive oil
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Flesh of 1 fairly firm avocado, cut into thin slices
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Alfalfa sprouts
Directions
For the pickled onion: Place the onion in a medium-size heatproof bowl. Combine the vinegar, water, sugar, salt, thyme and black peppercorns in a small saucepan over high heat. Bring just to a boil, then pour over the onion, making sure it is submerged. Let it sit for 1 hour, then drain, reserving the liquid for another use, if desired.
For the herb Dijon mayonnaise: Whisk together the plant-based mayo, Dijon mustard, capers, parsley, dill and lemon juice in a medium bowl. Taste; season with salt as needed. You’ll need a total of 6 tablespoons for the sandwiches; the rest can be refrigerated in an airtight container for up to 5 days.
For the sandwiches: Spread each half of the bun with 1 tablespoon of the herb Dijon mayonnaise.
Cut three 3/4-inch slices from middle of the peeled tomato.
Place a slice of tomato on each bottom bun half. Season the tomato lightly with salt and pepper, then drizzle with a little oil. Top each portion with avocado slices, 2 tablespoons of the pickled onion and some alfalfa sprouts. Top with the remaining brioche bun halves.
NOTE: To peel the tomato, score a shallow X in the bottom. Place in a pot of boiling water for 20 to 30 seconds, then immediately drain and transfer to an ice-water bath. When cool enough to handle, discard the tomato skin.
Recipe from The Washing Post.
