2 pounds ground kobe beef (75- to 80-percent lean)
8 ounces brie for 8 slices ¼-inch thick by 2-inches wide
4 onion brioche buns
8 medjool dates, pitted
¼ cup olive oil
4 shallots, thinly sliced
3 tablespoons Wondra flour
Fresh ground black pepper
4 tablespoons plus 4 cups vegetable oil
Place ring mold (or large round cooking cutter) on cutting board, line with plastic wrap (you’ll need four sheets of wrap) and press, one at a time, 8-ounce portions of kobe beef into the mold to form patties about ½-inch thick. Press firmly and evenly so that there are no air gaps. Wrap tightly and refrigerate for 1 hour or more.
Meanwhile, prepare the date aioli and fried shallots. With a mortar and pestle, crush the pitted dates and slowly add the olive oil, season with a pinch of kosher salt, set aside.
Heat 4 cups vegetable oil in a shallow pan. Toss the sliced shallots with Wondra flour. Fry for 1 minute until crispy and golden brown, drain on a paper towel lined plate.
Heat grill to medium-high heat. Drizzle the 1 tablespoon oil on each burger, season generously with kosher salt and fresh black pepper. Cook about 3 to 4 minutes on each side for medium-rare. Top each burger with 2 pieces of brie and let rest for 1 minute.
To assemble: Lightly toast the buns on the grill, spread a generous spoon of date aioli on each bottom bun, divide shallots onto each of the bun bottoms. Place burgers on each of the buns and serve.
Chef Amanda Downing, Rockit Burger BarCopyright © 2013 Paddock Publications, Inc. All rights reserved.