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Celebrate Father’s Day with burgers topped with spiked mayo and aged cheddar.

Deborah Baic/The Globe and Mail

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.

Servings: 4

Ready time: 45 minutes


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.

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