One of my favorite restaurants in Indy is Bru Burger. So much so, that my last meal in Indy was Bru’s Provençal burger. The aioli is what makes this burger amazing. Last night I decided to re-create my favorite burger and it was pretty close. It was so good that I actually forgot to take a photo of the actual burger! I had a leftover burger for lunch (sans bun) today, so you can see what it looks like.
1 pound ground beef (I used Rain Crow Ranch beef from Missouri)
Sautéed red onions and portabella mushrooms (in balsamic vinegar)
Basil aioli (mayo, basil, garlic, and lemon juice)
Sweet potatoes (slice, toss in olive oil, salt, and pepper, and roast for 40 minutes at 425)
Assemble burgers and enjoy!