Food & Recipes

BLT Burgers with Sriracha Aioli

by Rachael Ray Show Staff 6:00 AM, October 29, 2013

Aired October 29, 2013

Serves 6
12 slices good quality smoky bacon or bacon with black pepper

For the Aioli: (you can also substitute 2/3 cup prepared mayonnaise)
1 medium egg yolk
1 tablespoon lemon juice
1 rounded teaspoon Dijon mustard
About 1/2 cup grapeseed oil
Fine sea salt, to taste

For the Sriracha Aioli
2/3 cup prepared mayo/aioli or store-bought mayonnaise
1 large clove garlic, grated or pasted
3 tablespoons Sriracha sauce

For the Burgers:
2 1/2 pounds ground beef
Kosher salt and coarse black pepper
2 rounded tablespoons smoked sweet paprika
1/4 cup grated onion, 1 small onion, peeled and grated
About 1/4 cup Worcestershire sauce
Drizzle of olive oil

Leaf lettuce
Sliced beefsteak tomato
Sliced red onion
Lightly toasted seeded burger rolls (mixed seed Amy’s Bread)
Heat oven to 375°F. Arrange the bacon on slotted baking sheet or over wire rack set atop a baking sheet. Bake to crisp.

Whisk up yolk, lemon juice and Dijon in a large bowl, and continue to whisk while slowly pouring in grapeseed oil. Season aioli with salt to taste.

To the aioli or mayo base, whisk in pasted garlic and the Sriracha sauce.

Combine beef with salt, pepper, paprika, grated onion, Worcestershire and drizzle with oil. Form 6 patties thinner in the middle and thicker at the edges for even cooking.

Heat a griddle or grill pan or cast-iron skillet over medium-high heat and cook burgers 8-12 minutes, rare to well.

Serve burgers on buns with bacon, lettuce, tomato and red onion; slather burger tops with Sriracha aioli.