Burger With Microgreens & Aioli

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Ingredients

1/2	Cup	Apple cider vinegar
1	Tablespoon	Sugar ( or sugar replacement)
4	Teaspoons	Kosher salt
1	Large	Red onion, thinly sliced
2	Medium	Garlic cloves
1	Cup	Loosely packed fresh mint leaves
1	Large	Ripe avocado
1/3	Cups	Olive oil
2	Tablespoons	Fresh lemon juice
1/4	Teaspoon	Ground mustard
2	Poiunds	Grass-fed ground beef
1	Tablespoon	Butter
1	Pinch	Freshly ground black pepper
6	Bun Pairs	Brioche buns
1 1/2	Tablespoons	Chipotle in adobo sauce
1/2	Cup	Crumbled feta cheese

Preheat the oven to 350 degrees Fahrenheit.
To prepare the quick pickled onions, combine the first three ingredients in a dish with 1 cup water and whisk until the sugar and salt are dissolved.
In a container, place the onion and pour the vinegar mixture over it.
Leave for 1 hour at room temperature.
To prepare the aioli, combine all of the ingredients
- grass-fed ground beef, 1tbsp olive oil, 1tsbp butter, 1½tbsp kosher salt, Freshly ground black pepper, 1½tbsp chipotle in adobo sauce, ½ cup crumbled feta cheese, ½ cup crumbled feta cheese
- in the immersion blender’s base. Blend on high until all of the components are combined and the sauce is smooth.
For the burgers, form 6 patties from the beef.
Make a shallow hollow in the center of each burger with your thumb to prevent them from inflating. Chill in the refrigerator.
On each bun, spread a thin coating of chipotle sauce and toast for 4 to 6 minutes.
Heat the oil and butter in a cast-iron skillet over high heat until melted.
Add the patties to the pan and cook, in batches, if necessary, until golden brown on both sides, about 6 minutes,
Remove the patties from the heat and set them aside to cool.
Toss brioche buns with aioli and top with burger patties, onions, feta, and a handful of microgreens.