Aired August 8, 2014
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
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.