Spicy Cheddar Burgers with Blue Cheese Aioli

by Rachael Ray Show Staff 9:00 AM, August 8, 2014

Aired August 8, 2014

Serves 6
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.