Bold & Beefy


I made these spicy beefy burgers last weekend and they were a huge hit.  Besides being easy they were delicious!  I believe I got 9 patties out of 2 lbs of meat, some were larger  than others, and that was perfect.  Don’t skip out on the Aioli because that is what made the burger, enjoy!

*recipe can be found at Rachael Ray Show


Spicy Burgers with Sharp Cheddar & Chunky Blue Cheese Aioli

For the Burgers: 

  • 2 pounds ground sirloin (for a lean, beefy flavor) or chuck (for a buttery flavor) or your own blend
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp grainy Dijon
  • 2 Tbsp prepared horseradish
  • Kosher salt and coarse black pepper
  • Melted butter, for basting burgers
  • 12 oz (3/4 pound) sliced sharp white cheddar cheese

For the Chunky Blue Cheese Aioli: 

  • 1 cup mayo (homemade* or store-bought)
  • 1 large clove garlic, grated or pasted
  • 1 Tbsp grainy Dijon mustard
  • 6 oz crumbled blue cheese crumbles or smoked blue cheese crumbles
  • 2 Tbsp parsley, finely chopped

*For the Mayo Base (yields 1 cup prepared aioli): 

  • 1 organic egg yolk
  • 1 tsp Dijon mustard
  • 2 Tbsps lemon juice
  • About 2/3 cup grape seed oil
  • Sea salt, to taste
  • Green leaf or Bibb lettuce, sliced beefsteak tomatoes, thinly sliced Vidalia or other mild sweet onions
  • 6 burger rolls of choice (such as Amy’s multi-seeded white rolls for burgers), split and lightly toasted



Combine beef with Worcestershire, Dijon, horseradish, salt and pepper; form 6 patties.  Heat a griddle or cast-iron skillet over medium-high heat. Cook patties 8 minutes for medium-rare, turning occasionally and basting with melted butter to improve caramelized flavor of beef.  Top with cheese the last minute or two of cook time to melt.


If you are preparing your own mayo base, whisk up the egg yolk with Dijon and lemon juice then slowly stream in oil, letting it lightly pour down the sides of the bowl while you whisk, stream in oil until aioli forms; season with fine sea salt to taste.


For the dressing, combine mayo with garlic, grainy Dijon, blue cheese and parsley.


Serve cheeseburgers on roll bottoms topped with lettuce, tomato and Vidalia or red onion. Spread chunky aioli on bun tops and set into place.


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