Sirloin Burger with Fresh Raspberry Aioli

Ingredients

Burger:
1 lb. ground top sirloin
6 strips thick-cut bacon
Hamburger buns of choice
2 tbsp. cracked black pepper
1 tsp. salt

Aioli:
1 egg
½ cup olive oil
½ cup canola oil
1 tbsp. brown mustard
1 oz. softened cream cheese
½ cup fresh raspberries
1 bunch fresh tarragon
Juice from 1 lemon

Directions

Burger:
Preheat oven to 375°. Line baking sheet with parchment paper and lay bacon on top. Sprinkle with 1/2 tablespoon cracked black pepper. Bake for 15-20 minutes or until desired doneness. Divide ground sirloin into equal portions and form patties. Sprinkle remaining black pepper onto a large board and press patties into pepper on both sides as well as edges. Sprinkle salt on each burger. Grill burgers to desired temperature and allow to rest for five minutes.

Aioli:
Place egg into container just wide enough for an immersion blender to fit into. Add mustard, oils and juice from one lemon. Place immersion blender in container so it rests on the bottom. Turn it on medium speed and hold steady until it has the consistency of mayonnaise, about 30 seconds. Slowly tilt blender to its side and lift very slowly, as mixture will continue to thicken. Continue for about 1 minute until a mayonnaise-like consistency is reached. Add softened cream cheese and mix with spatula. Chop 1 teaspoon tarragon and add to mixture.

Assembly

On bottom layer of bun, place fresh tarragon and top with burger patty. Just before topping, stir in raspberries to aioli, mixing minimally to allow color contrast. Add two tablespoons of aioli to burger patty and top with bacon.

Recipe by: @SupermanCooks