Written by Jeff Davis Visit :
Visit authors websiteIngredients
Garlic Aioli
2 Eggs
2 clove(s) Garlic
1 whole Lemon
1/2 cup(s) Grapeseed Oil
1/2 cup(s) Extra Virgin Olive Oil
Salt
Italian seasoning
2 tsp Oregano
2 tsp Dried Parsley
1 tsp Dried Basil
1 tsp Marjoram
1 tsp Dried Thyme
1/2 tsp Rosemary, Crushed
Caprese Pheasant Sliders
1 lbs Ground Pheasant meat
1/2 lbs Ground Beef ( 80/20)
1 Shallot, diced
3 clove(s) Garlic, chopped
1 Package Brioche Slider buns
1 Small Tomato, sliced
2 cup(s) Fresh Basil leaves
1 Package of Mozzarella cheese
1 cup(s) Balsamic vinegar
Italian seasoning
Salt and Pepper
Instructions
Garlic Aioli
Step #2 - To make Aioli, cover a saucepan with a kitchen towel and set a mixing bowl over top of it. The towel will help hold the bowl in place while you whisk your eggs.
Step #3 - Crack open your eggs and separate the egg white from the egg yolk. Add the egg yolk and salt to your mixing bowl then grate your cloves of garlic into bowl.
Step #4 - Whisk ingredients together while very, very slowing pouring in your Grapeseed oil. Once you've poured all the Grapeseed Oil in and it has started to thicken, then started drizzling in the olive oil, again very slowly.
Step #5 - Once everything is combined, squeeze in some fresh lemon juice and whisk a few more times. Taste and add additional salt if needed.
For Italian Seasoning
Step #7 - Combine Oregano, Parsley, Basil, Marjoram, Thyme and Rosemary in a small bowl or jar.
For Burgers
Step #9 - Dice up one shallot and 3 garlic cloves, then add to large mixing bowl.
Step #10 - Chop some parsleys leaves and add to large mixing bowl.
Step #11 - Add ground pheasant and ground beef to mixing bowl. Sprinkle in Salt, Pepper, then add all your Italian Seasoning. Using your hands combine all the ingredients.
Step #12 - When everything is mixed together. Divide out into 6 equal portions, 1/4 pound each. Roll each into a ball.
Step #13 - Heat a cast iron skillet over medium heat. Add one tablespoon of Olive to skillet. Season the outside of each patty with generous amounts of salt and pepper, then place in hot skillet. Pressing down with spatula until flatten and the size is slightly bigger than the size of your slider buns, the patties as they will shrink as they cook.
Step #14 - Cook on one side for 4 to 5 minutes before flipping. It should form a nice crust on the burger.
Step #15 - Right before the burgers are done, add a thick slice of mozzarella cheese to each patty. Remove when the internal temperature is roughly 160 degrees and allow to rest 10 to 15 minutes
Step #16 - While your burgers rest, add a cup of balsamic vinegar to a small sauce pot on medium heat and allow it to reach a simmer before reducing heat to low. Allow to simmer until reduced by half, about 15 minutes. It should be a thick enough that it will coat the back of a spoon.
Step #17 - Take garlic Aioli and spread a layer on each of your slider buns. Place in the oven, with broiler set on high for a few minutes until buns start to toast. Do not walk away and check on them often. They'll go from almost done to burnt in no time.
Step #18 - To prepare your burgers, add patties to each bun base, top with a slice of Tomato and fresh Basil leaves, then drizzle Balsamic Vinegar reduction over top of the Basil, top with bun and .. enjoy.
