Continuing with The Masters theme, I thought it only fitting that I pay homage to one of the greats, Arnold Palmer. When I first decided to post these burgers, it was extremely difficult trying to narrow the list of my favorite golfers down to three. I had the three that I eventually picked listed first, but I kept adding others, taking away some – I just couldn’t make up my mind. Arnold Palmer, however, was the one that consistently stayed on my list. His first major championship win was at The Masters and he won 4 times in total, so it seemed like a no-brainer. He is one of the greats, and creating a burger inspired by him was so fun.
While I don’t know exactly what his favorite foods are, as I was researching I read that he had a family recipe for meatloaf that was served at his eponymous restaurant. Immediately, I knew I had to play off of that. This burger, The Arnold, is a simple meatloaf patty, smothered in cheese, sauteed mushrooms and onions, and topped with a quick pan gravy- oh, and that leek mayonnaise that just puts it over the top. After I had already taken these pictures, my dad said I should taken some shots with the drink, The Arnold Palmer, but of course, I forgot. Regardless, it’s definitely a drink you should be sipping on during The Masters, whether you pair it with this burger or a famous pimento cheese sandwich.
- 1/4 cup mayo
- 1 small leek, thinly sliced
- Olive oil
- 1/2 small onion, thinly sliced
- 4 oz mushrooms, sliced
- 1/4 cup diced mushrooms
- 1/4 cup yellow onion, diced
- A few dashes of Worcestershire
- 1 1/2 lbs of ground beef (you can also grind your own!)
- 4 slices of cheddar cheese
- 1-2 Tbsp grease from burgers
- 1 Tbsp cornstarch
- 1 Tbsp au jus sauce (you can also use beef broth for a less rich version - sub in place of the water)
- 1/2 cup water
- Salt and pepper, to taste
- 4 buns
- Begin by combining the mayonnaise and leeks. Season with salt and pepper. Store in the fridge in an airtight container until ready to use. In a small frying pan over medium heat, add a drizzle of oil and the mushrooms and onions. Sautee until mushrooms are browned and onions are translucent. Season with salt and pepper. Set aside.
- In a bowl, combine the diced mushrooms, diced onions, a few dashes of worcestershire, and ground beef. Mix well. Form four patties a little larger than the bun. In a frying pan over medium high heat, spray a little oil over the pan and right before placing the burgers in, season with salt and pepper. Fry the burger on both sides until browned and cooked to your liking in the last few minutes of cooking, add a slice of cheddar cheese. Remove from heat and let rest.
- In the same pan used to cook the burgers, remove all of the grease except for 1-2 Tbsps. Over medium heat, add the cornstarch and cook until bubbling (about a minute). Add the au jus sauce (or beef broth, depending upon what you're using), and cook for another minute or so. Add the water, whisking to remove any lumps. Cook until it bubbles up and thickens to the consistency of gravy. Season with salt and pepper.
- To serve, spread a layer of the leek mayonnaise on the top half of the bun. On the bottom bun, layer the burger topped with cheese, then 1/4 of the mushrooms and onions that were cooked earlier. Drizzle on the gravy and top with the other half of the bun. Repeat with remaining burgers and serve immediately.