Wednesday, February 15, 2012
Grilled Chuck Burgers with Extra Sharp Cheddar and Lemon Garlic Aioli
These cheeseburgers have become our classic, standby recipe when we are just craving some juicy grilled beef. Each component plays an integral role in the taste sensation - the meaty bite of beef, the intense sharpness of cheddar, the peppery arugula, the sweetness of grilled red onion, and creamy, lemony aioli to bring it all together. We love this burger because it comes together rather easily when we have the sudden urge to fire up the grill. We know it's not technically grilling season yet, but well... when you gotta have a burger, you gotta have a burger. They're good all year round.
1 pound ground chuck (enough for 4 burger patties)
½ tsp salt
½ tsp freshly ground black pepper
2 teaspoons Worcestershire sauce
8 ½ inch slices of a good extra-sharp cheddar cheese
4 honey wheat buns or Kaiser rolls
1 red onion, cut into ¼ -inch circular slices
1 tablespoon extra virgin olive oil
extra salt and freshly ground black pepper
arugula, for topping
Lemon Garlic Aioli:
¼ cup mayonnaise
1 teaspoon olive oil
1 teaspoon fresh lemon juice
1/8 cup chopped parsley
1 garlic clove, minced
salt and pepper, to taste
To prep the burgers: In a medium bowl, toss in the ground meat, 1/2 teaspoon salt, 1/2 teaspoon pepper, and Worcestershire sauce. Mix together with a fork. Once the ingredients have been combined, form four patties.
To prep the red onion: Brush extra virgin olive oil on both sides of all the slices and then sprinkle with some salt and pepper.
For the lemon garlic aioli: In a small bowl, mix all the ingredients together. Place back in refrigerator until burgers are cooked.
To cook: Preheat grill to around 350. If using cast iron grates, use a paper towel or cloth to wipe all grates with canola oil. Place burger patties on grill. Close lid and prep the buns by brushing canola oil on insides. After a few minutes, check the patties. If the bottom half looks just about cooked, roughly 3 minutes, flip over, and place cheese on top. Add red onions and buns (cut side down). Close lid. After another 3 or so minutes, remove everything from grill. The cheese won’t be completely melted, because of the thickness, but it’s okay, that’s the point ;-) The cheese will stay extra sharp if the inside isn’t melted. On the red onions, you’re looking for good char marks on one side, but the onion still a bit crunchy. For the buns, you’re looking to get the bottoms nice and charred, but not so much as to make the bread tough.
To assemble the burger: Place a handful of arugula leaves on the bottom slice of the bun. Place burger with cheese slice on top. Add the grilled red onions. Slather the aioli liberally on the top half of the bun.