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Spicy Cheddar Burgers with Chunky Blue Cheese Aioli

Spicy Cheddar Burgers with Chunky Blue Cheese Aioli

by 11 people

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Yield: 6 burgers

  • 2 pounds ground sirloin or chuck
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons grainy Dijon mustard
  • 2 tablespoons prepared horseradish
  • Kosher salt and coarse black pepper
  • Melted butter, for basting
  • 12 ounces (3/4 lb.) sliced sharp white cheddar
  • 6 burger rolls, toasted
  • Green leaf or butter lettuce
  • Sliced beefsteak tomatoes
  • 1 Vidalia or other mild sweet onion, thinly sliced
  • 1 organic egg yolk
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 2/3 cup grapeseed oil
  • Sea salt
  • 1 cup Homemade Mayo or store-bought mayo
  • 6 ounces crumbled blue cheese or smoked blue cheese crumbles
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1 tablespoon grainy Dijon mustard
  • 1 large clove garlic, grated or pasted
  1. In a large bowl, combine the beef, Worcestershire, Dijon and horseradish; season with salt and pepper. Shape into 6 patties. Heat a griddle or cast-iron skillet over medium-high. Cook patties, turning occasionally and basting with melted butter, about 8 minutes for medium-rare. Top with slices of cheddar and cover for the last minute or two of cooking until the cheese melts.
  2. For the mayo, in a medium bowl, whisk the egg yolk, Dijon and lemon juice; then, continuing to whisk, slowly stream in the oil, letting it pour down the sides of the bowl. Season with sea salt.
  3. For the aioli, in a medium bowl, mix the mayo, blue cheese, parsley, Dijon and garlic.
  4. Divide the cheeseburgers among the roll bottoms; spread the aioli on the roll tops. Top the burgers with lettuce, tomato, onion and the roll tops.