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Celebrate Father’s Day with burgers topped with spiked mayo and aged cheddar. (Deborah Baic/The Globe and Mail)
Celebrate Father’s Day with burgers topped with spiked mayo and aged cheddar. (Deborah Baic/The Globe and Mail)

Perfect burgers with spiked aioli Add to ...

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.

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The weekend menu

  • Preparation time: 30 minutes
  • Ready time: 45 minutes
  • Servings: 4

Aioli

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

Burgers

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

Method

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.

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