Beefsteak Sandwiches 3.000

Dixie D. Vereen for The Washington Post

Aug 17, 2016

The signature dish of José Andrés's fast-casual Beefsteak restaurant is a fresh-tasting, no-cook veggie burger that everyone loves.

Olive oil buns are used at the restaurant; here, we've substituted brioche buns, so the recipe's no longer vegan.

Make Ahead: You may have some herb Dijon mayonnaise left over; it can be refrigerated in an airtight container for up to 5 days.


Servings:
3

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3 servings

Ingredients
  • For the pickled onion
  • 1/2 medium red onion, cut in half and then into thin half-moons (julienne)
  • 3 tablespoons red wine vinegar
  • 1/4 cup water
  • 1 tablespoon granulated sugar
  • Pinch kosher salt
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon whole black peppercorns
  • For the herb dijon mayonnaise
  • 1 cup plain Just Mayo (may substitute another plant-based mayonnaise)
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 teaspoons capers, rinsed and drained
  • 1/2 tablespoon finely chopped flat-leaf parsley
  • 1/2 tablespoon chopped fresh dill
  • 1/4 to 1/2 cup fresh lemon juice (from 2 to 4 lemons)
  • Kosher salt, as needed
  • For the sandwiches
  • 3 brioche hamburger buns, toasted (see headnote)
  • 1 large beefsteak tomato, blanched and peeled (see NOTE)
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • Extra-virgin olive oil
  • Flesh of 1 fairly firm avocado, cut into thin slices
  • Alfalfa sprouts

Directions

For the pickled onion: Place the onion in a medium-size heatproof bowl. Combine the vinegar, water, sugar, salt, thyme and black peppercorns in a small saucepan over high heat. Bring just to a boil, then pour over the onion, making sure it is submerged. Let it sit for 1 hour, then drain, reserving the liquid for another use, if desired.

For the herb Dijon mayonnaise: Whisk together the plant-based mayo, Dijon mustard, capers, parsley, dill and lemon juice in a medium bowl. Taste; season with salt as needed. You'll need a total of 6 tablespoons for the sandwiches; the rest can be refrigerated in an airtight container for up to 5 days.

For the sandwiches: Spread each half of the bun with 1 tablespoon of the herb Dijon mayonnaise.

Cut three 3/4-inch slices from middle of the peeled tomato.

Place a slice of tomato on each bottom bun half. Season the tomato lightly with salt and pepper, then drizzle with a little oil. Top each portion with avocado slices, 2 tablespoons of the pickled onion and some alfalfa sprouts. Top with the remaining brioche bun halves.

NOTE: To peel the tomato, score a shallow X in the bottom. Place in a pot of boiling water for 20 to 30 seconds, then immediately drain and transfer to an ice-water bath. When cool enough to handle, discard the tomato skin.

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Recipe Source

From José Andrés's ThinkFoodGroup.

Tested by Nilar Andrea Chit Tun.

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Email questions to the Food Section at food@washpost.com.