Make sure the beef is not too lean, otherwise the burgers will be dry. As for condiments, sliced tomatoes, pickles, mushrooms, bacon, flavoured mustards and mayos – you are only limited by your imagination.
1/2 cup mayonnaise
1 tbsp minced garlic
2 tsp fresh lemon juice
1 to 2 tsp Sriracha
1/2 tsp grated lemon zest
Salt and freshly ground pepper
11/2 lbs coarsely ground chuck
11/2 tsp salt
1 tsp freshly ground pepper
1 clove garlic, crushed
2 tbsp olive oil
4 slices cheddar or other cheese
4 hamburger buns
Mix mayonnaise, garlic, lemon juice, Sriracha and lemon zest until combined. Season with salt and pepper. Reserve.
Season the meat with salt and pepper. Form the burgers into 4 rounds, each about the size of a tennis ball. Combine garlic and oil in a bowl and brush over meat.
Preheat grill to medium-high. Add burgers and flatten with the back of a spatula until they are each about 1-inch thick. Grill about 4 to 5 minutes a side for medium-rare, 6 to 7 minutes a side for medium or until desired degree of doneness. Place a slice of cheddar on top during the last minute of cooking.
Lightly grill buns and top with cheeseburger. Serve with spiked aioli and grilled onions on the side.