Rosemary Riviera Burger

Savory rosemary olive oil, bright calamansi citrus, and rich balsamic onions bring bold gourmet flavor to this elevated grilled burger.

INGREDIENTS FOR THE BURGERS

• 1½ lbs ground beef (80/20 recommended)
• 1 tbsp Rosemary Extra Virgin Olive Oil
• 1 tbsp Worcestershire sauce
• 1 tsp Pink Crystal Salt
• ½ tsp cracked black pepper
• 4 brioche buns

INGREDIENTS FOR THE BALSAMIC ONIONS

• 1 large onion, thinly sliced
• 1 tbsp butter
• 2 tbsp Aceto Balsamico Platinum

INGREDIENTS FOR THE GARLIC CALAMANSI AIOLI

• ½ cup mayonnaise
• 1 tbsp Calamansi Balsam
• 1 garlic clove, minced
• 1 tsp Dijon mustard

TOPPINGS

• Arugula or butter lettuce
• Sliced tomato
• Sharp cheddar or gouda
• Pink Crystal Salt for finishing
• Optional: crispy bacon

DIRECTIONS:

1. In a small bowl, whisk together mayonnaise, Calamansi Balsam, garlic, and Dijon mustard until smooth. Refrigerate until ready to use.
2. Melt butter in a skillet over medium heat. Add sliced onions and cook slowly for 15–20 minutes, stirring occasionally, until soft and caramelized. Stir in Aceto Balsamico Platinum and cook for 2 more minutes until glossy.
3. In a large bowl, gently combine ground beef, Rosemary Olive Oil, Worcestershire sauce, salt, and black pepper. Form into 4 equal patties.
4. Preheat grill or skillet to medium-high heat. Cook burgers for about 4–5 minutes per side, or until desired doneness. Add cheese during the final minute of cooking.
5. Lightly toast brioche buns. Spread garlic calamansi aioli on both sides of each bun. Layer with greens, burger patty, balsamic onions, tomato, and optional bacon. Finish with flaky sea salt and serve immediately.