Yield: about 12 burgers
Tips:
I use the garlic aioli, first featured in Whisk Issue #217 on the garlic aioli roast, as a spread for these burgers. In a tall, wide glass or container, combine six garlic cloves, two tablespoons vinegar, two eggs, 1/4 teaspoon sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper. With a hand blender, blend until mixture starts to get frothy. Slowly add 1 and 1/2 cups canola oil and blend until mixture forms into mayonnaise texture. Mixture will thicken once it is refrigerated.
Wondering… Is it possible I could make these with russet or yukon gold potatoes instead of sweet ?
This recipe does sound amazing and I can’t wait to try it!
eh would have gotten 5 stars, but jews are bad
These were great! I made these today. They came out great!
We all liked it better with ketchup (and sliced pickles) rather than with garlic aioli.
Yum. Now I have to go buy some kidney beans.! Thanks for the feedback.