2 lb grass-fed ground beef
freshly ground pepper
2 cups extra virgin olive oil
4 medium yellow onions
2 egg yolks
3 tsp freshly squeezed lemon juice
2 tsp Dijon mustard
2 Tbsp curry powder
1 cup extra light tasting olive oil
- Preheat grill to medium high.
- Form the beef into 6 patties. Season with salt and pepper.
- Grill to your desired degree of doneness.
Be sure not to over-crowd onions.
- Thinly slice onions using amandoline or sharp knife.
- Heat oil in a large saute pan.
- Place one onion ring in the pan and watch for it to sizzle.
- Once it sizzles, place enough onions in the pan to cover the top, but do not overcrowd or the onions will not cook evenly.
- Fry the onions until just light brown. Remove from pan and let drain on paper towels. (The onions will crisp while cooling.) Working in batches, repeat for the rest of the onions.
- In a medium bowl or a food processor, add yolks, 1 tsp mustard, and 1 tsp lemon juice. Whisk or process until combined.
- Add a little bit of olive oil and whisk or process until it begins to emulsify. Continue adding oil, a little at a time, until mixture thickens. Add additional 2 tsp lemon juice, 1 tsp Dijon, salt, pepper, and curry powder and whisk or process until thoroughly combined.
- Refrigerate mixture for at least 30 minutes to allow flavors to combine. Flavor is best if you let sit overnight. Mayonnaise may be stored in an air-tight container in the refrigerator for up to one week.
Layer kale leaves on each plate. Set burger on top. Top with curry mayonnaise and crispy onions. Serve carrots and fruit on the side.