RECIPE: The Harbord Room Juicy Burger
When the sun’s out, there’s nothing better than basking in it with fresh burgers! This summer when you’re breaking out the BBQ, skip the store-bought burgers and try something new, juicy and delicious – the Juicy Burger by The Harbord Room. After seven years of business, the Harbord Room has become a Toronto staple and home of one the city’s best burgers! The Harbord Room’s co-chef, Robbie Hojilla, was kind enough to share their secret burger recipe for you to make at home.
The Juicy Burger recipe:
Prep time: 15 minutes
Cook time: 8 minutes
Makes 8 burgers and 3 cups of aioli
4 large egg yolks
2 tbsp grainy mustard
2 tbsp lemon juice
2 tbsp sherry vinegar
1 tbsp thyme leaves
1 tbsp kosher salt
6 garlic cloves, chopped
2 cups canola oil
¾ cup olive oil
Combine all aioli ingredients except oils in a food processor and mix until blended. Slowly pour in both oils while machine is running, until emulsified. Add salt and pepper to taste. Set aside.
3 lbs ground beef brisket
2 tsp salt and freshly ground black pepper
8–16 slices aged cheddar
8 fresh buns or large brioche buns
Transfer meat into a large bowl and season with salt and pepper. Mix with your hands until combined and form into 8 patties.
Preheat bbq to medium. Use a clean, oiled, hot grill and barbecue the patties for 5 to 6 minutes with the lid closed. Flip the burgers, top with cheese and continue cooking for 4 more minutes with the lid closed. If the BBQ isn’t an option, coat a cast iron pan or skillet with a little oil and set over medium-high. Cook 4 patties until browned (about 4 minutes), then flip. Top with cheese. Continue cooking for 4 more minutes (for medium-rare) until browned. Repeat with remaining patties
To finish, smear aioli on bun, followed by the toasted burger patty, caramelized onions and sliced tomato (or your garnish of preference). Serve with a side of hand-cut fries and your favourite summer beverage.