Spicy, Meaty, Cheesy: The Doojie Burger

• 1 1/2 pounds 80/20 ground beef
• 10 ounces 'nduja
• 4 potato rolls, toasted
• 4 ounces smoked mozzarella, sliced
• 1/2 cup Spanish onions, roughly chopped
• 4 garlic cloves, roughly chopped
• 2 tablespoons butter
• 1/2 cup olive oil
• 12 marinated white anchovies, roughly chopped
• 2 tablespoons parsley, chopped
• 2 tablespoons oregano, chopped
• 3 egg yolks
• 1 tablespoon mustard seeds
• 1/4 cup white balsamic vinegar
• 1/4 cup champagne vinegar
• 1 pint cherry tomatoes
• 2 tablespoons honey
• 2 tablespoons granulated sugar
• 2 tablespoons basil, chopped

1. In a medium saute pan over medium heat, sweat onions and garlic with butter and olive oil, cooking until golden brown.
2. Add white and brown anchovies and continue cooking for 5 minutes.
3. Add parsley and oregano, and set aside.
4. In a food processor, whip the egg yolks until frothy.
5. Slowly drizzle the anchovy mixture into the whipped egg yolks in the food processor.
6. Mix until smooth and set aside.
7. Can be made one day in advance; keep refrigerated.

ground beef, nduja, potato rolls, mozzarella, spanish onions, garlic, butter, olive oil, white anchovies, parsley, oregano, egg yolks, mustard seeds, white balsamic vinegar, champagne vinegar, tomatoes, honey, sugar, basil

Taken from www.foodrepublic.com/recipes/spicy-meaty-cheesy-the-doojie-burger/ (may not work)