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Aioi /Hamburgers

post #1 of 4
9/16/12 at 12:22pm
Thread Starter 

I have 2 questions

 

I have seen people using term  aioli (bacon/chipotle etc)on their menus.I think real aioli must have garlic. Now people add little flavor to Mayo and called : aioli: for that. What is the real recipe for Aioli ?.Is it acceptable to use the term for flavored mayo?

 

my next question is making some flavored burgers. Instead of having different toppings to the plain burger patty, How about mixing , chopped onions, parsley, different seasonings to the ground beef and make the patty. . Will there be a problem for the shelf life . I heard a burger made with ground beef and bacon. do you think chopped raw bacon will work or should use pre cooked bacon for that.

 

last question , can I use the term aioli when describing the burgers on the menu.

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post #2 of 4
9/16/12 at 1:16pm

Chopped blanched bacon, is best. To me if you keep adding all kinds of stuff to the burger, it is not a true burger anymore it is moare like a Salisbury steak.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #3 of 4
9/17/12 at 2:11am

i have noticed in  restaurants now you can name menu items anything you like as long as people come to buy it

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post #4 of 4
9/17/12 at 7:48am
http://www.cheftalk.com/t/58414/aioli

Here's a thread from a couple years ago with some good comments about what aioli is and how people use the term on a menu.
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