Why settle for onions just on top of your burger, when you can infuse the entire burger (including sauce) with flavor?
- 1 cup (250 mL) mayonnaise
- 1 tbsp (15 mL) Three Onion Rub
- 1 tsp (5 mL) lemon juice
- 1 garlic clove, pressed
- 1¼ lbs. (575 g) 85% lean ground beef
- 3 tbsp (45 mL) cold water
- 2 tbsp (30 mL) Three Onion Rub
- 4 burger buns, toasted
- Optional: ¼" (6-mm) thick tomato slices, lettuce, pickle slices
Combine the aioli ingredients in a bowl; cover and refrigerate for 30 minutes.
Combine the ground beef, water, and Three Onion Rub with a fork. Shape the mixture into four patties that are about ⅓" (8.5-mm) thick. Preheat a lightly greased grill pan over medium-high heat for 3–4 minutes. Cook the burgers until they reach 155°F (68°C) for medium-well, about 4 minutes per side.
Spread 1 tsp (5 mL) of aioli on the bottom of each bun. Add the burgers, top with 2 tsp (10 mL) of aioli, optional toppings, and bun top; serve.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 520, Total Fat 33 g, Saturated Fat 10 g, Cholesterol 100 mg, Sodium 670 mg, Carbohydrate 22 g, Fiber 0 g, Sugars 3 g (includes 0 g added sugar), Protein 31 g
Why cold water? For a juicy burger, adding a few tablespoons of cold water adds extra moisture and helps thoroughly incorporate the seasoning for the best flavor.
Aioli on everything! Make a double batch. It’s delicious as a sandwich spread, a dip for veggies, or brushed on grilled or fried fish. Stays fresh for 1 week, refrigerated.
- Skip the bun: For a simple twist, try pita bread or sandwich thins. Or, use Bibb lettuce leaves for a low-carb and gluten-free alternative.
- Even more flavor: Add ¼ cup (60 mL) crumbled feta cheese to the aioli for a tasty Mediterranean spin.
- Less fat, less sodium: Instead of mayonnaise in the aioli, use Greek yogurt.
- Where’s the beef?: Replace the ground beef with ground turkey or ground chicken and cook to 165°F (74°C).