For the Burgers:
- 2 pounds ground sirloin (for a lean, beefy flavor) or chuck (for a buttery flavor) or your own blend
- 2 tablespoons Worcestershire sauce
- 2 tablespoons grainy Dijon
- 2 tablespoons prepared horseradish
- Kosher salt and coarse black pepper
- Melted butter, for basting burgers
- 12 ounces (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 tablespoon grainy Dijon mustard
- 6 ounces crumbled blue cheese crumbles or smoked blue cheese crumbles
- 2 tablespoons parsley, finely chopped
* For the Mayo Base (yields 1 cup prepared aioli):
- 1 organic egg yolk
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- About 2/3 cup grape seed oil
- Sea salt, to taste
For assembling the burgers:
- 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.