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Spicy Cheddar Burgers with Blue Cheese Aioli

Serves 6

Originally aired

  • 2 pounds ground sirloin or chuck 
  • 1/2 cup Worcestershire sauce 
  • 2 tablespoons grainy Dijon mustard 
  • 2 tablespoons prepared horseradish 
  • Kosher salt and coarse black pepper 
  • Melted butter, for basting 
  • 12 ounces (3/4 pound) sliced sharp white cheddar 
  • 6 burger rolls, toasted 
  • Green leaf or butter lettuce leaves
  • Sliced beefsteak tomatoes 
  • 1 Vidalia or other mild sweet onion, thinly sliced 
  • For the Chunky Blue Cheese Aioli:
  • 1 cup homemade* or store-bought mayo 
  • 6 ounces crumbled blue cheese or smoked blue cheese crumbles 
  • 2 tablespoons finely chopped flat-leaf parsley 
  • 1 tablespoon grainy Dijon mustard 
  • 1 large clove garlic, grated or pasted 
  • * For Homemade Mayo:
  • 1 organic egg yolk 
  • 1 teaspoon Dijon mustard 
  • 2 tablespoons fresh lemon juice 
  • 2/3 cup grapeseed oil
  • Sea salt

In a large bowl, combine the beef, Worcestershire, Dijon and horseradish; season with salt and pepper. Shape into 6 patties. Heat a griddle or cast-iron skillet over medium-high. Cook patties, turning occasionally and basting with melted butter, about 8 minutes for medium-rare. Top with slices of cheddar and cover for the last minute or two of cooking until the cheese melts. 
For the mayo, in a medium bowl, whisk the egg yolk, Dijon and lemon juice; then, continuing to whisk, slowly stream in the oil, letting it pour down the sides of the bowl. Season with sea salt. 
For the aioli, in a medium bowl, mix the mayo, blue cheese, parsley, Dijon and garlic. 
Divide the cheeseburgers among the roll bottoms; spread the aioli on the roll tops. Top the burgers with lettuce, tomato, onion and the roll tops.