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
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.
Lucy Waverman