Serves 4
150 min
Senegalese Burger with Yassa Onion Jam
Recipe GLPR1280d32c37c1db
A West African-inspired burger featuring seasoned ground beef patties topped with melted cheese and a rich, caramelized yassa onion jam infused with ginger-garlic puree, mustard, and a hint of Scotch bonnet heat. Served on toasted brioche buns with fresh lettuce and optional mayonnaise.
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Ingredients
1 head garlic
2-inch piece fresh ginger, grated
Canola oil for cooking and blending
3 tablespoons unsalted butter
2 onions, thinly sliced
2 teaspoons Dijon mustard
1 teaspoon beef bouillon (preferably Maggi)
1 teaspoon ground turmeric
1/4 teaspoon Scotch bonnet pepper puree
½ 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
Preheat your oven to 400°F. Cut off the top of the garlic head, exposing the cloves. Place the garlic on a piece of aluminum foil, drizzle generously with canola oil, and seal the foil tightly around it. Roast until the garlic is deeply golden and very soft, about 1 hour to 1 hour 20 minutes. Remove from the oven and let cool slightly, then squeeze the roasted garlic cloves out of their skins.
In a blender, combine the roasted garlic, grated ginger, and a splash of canola oil. Blend until you achieve a smooth, uniform paste. Set aside; you will use about 1/4 cup of this puree for the yassa jam, with any remainder stored for other uses.
For the yassa onion jam, melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the sliced onions and cook, stirring occasionally, until they begin to soften and turn translucent, about 10 minutes. Reduce heat to medium and stir in the Dijon mustard, beef bouillon, ground turmeric, and Scotch bonnet pepper puree, coating the onions thoroughly with the spice mixture.
Add 1/4 cup of the ginger-garlic puree to the onions and stir well to combine. Continue cooking on medium-low heat, stirring regularly, until the onions are deeply caramelized and jam-like in consistency, 25 to 40 minutes. The mixture should be thick, glossy, and fragrant. Stir in the remaining 2 tablespoons of butter and the lemon juice. Taste and adjust seasoning as needed. Keep warm.
Gently mix the ground beef in a bowl until just combined, being careful not to overwork the meat. Divide into 4 equal portions and form into patties, each roughly 3/4 inch thick. Season generously on both sides with kosher salt.
Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Once hot, place the beef patties in the pan and sear without moving them for 3 to 4 minutes until a golden crust forms. Flip each patty and cook the other side for another 3 to 4 minutes until the internal temperature reaches 160°F. For a thicker patty, you may need slightly longer.
Place one slice of cheese on each hot patty. Cover the skillet with a lid and reduce heat to low for 1 to 2 minutes, allowing the cheese to melt completely.
Toast the brioche buns lightly in a toaster or in the skillet until golden. If using mayonnaise, spread a small amount on the bottom of each bun. Layer a piece of Bibb lettuce, then place the cheese-topped beef patty on top.
Generously top each burger with the warm yassa onion jam, then close with the top bun. Serve immediately while the patties and jam are still hot.
