Juicy burgers with sriracha aioli
A juicy, umami filled burger. Easy to make, hard to ruin.
Equipment
- Grill
Ingredients
Burgers
- 1 pound 85 % lean ground beef*
- ¼ cup shredded onion or pulsed in a small food processor
- 1 teaspoon dijon mustard
- 1 teaspoon worcestershire sauce
- 1 teaspoon mushroom powder**
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 hamburger buns toasted or lightly grilled with oil
Sriracha aioli (optional)
- ¼ cup mayonnaise
- ½ teaspoon sour cream
- ¼ teaspoon dijon mustard
- ½ teaspoon sriracha more to taste
- ⅛ teaspoon garlic powder
- ⅛ teaspoon cayenne
- pinch of salt
Other optional toppings
- lettuce arugula, romaine, or iceberg
- cheese slices American, cheddar, swiss, provolone, gouda, or pepper jack
- sliced tomato
- sliced red onion
- caramelized onions
- sautéed mushrooms
Instructions
- Line a large plate or a cookie sheet with parchment paper.
Burgers
- Measure all burger ingredients (minus the buns) into a medium sized bowl.
- Use your hands to mix together the burger ingredients. Make sure to break up any large pieces of ground beef but be careful not to overmix.
- Split the meat mixture into 4 equal parts and lightly flatten each until they are about 4 inches in diameter.
- Place the patties on the parchment paper, then use a couple of fingers to gently make a small crater in the center of each patty. This little dip in the meat will stop the burgers from ballooning out when cooked.
- Gently cover the burgers and move them to the fridge for about 30 minutes.
- Meanwhile, pre-heat your grill to medium high heat. Be sure to clean your grill before adding the burgers, in order to prevent them from sticking. If you don't have the ability or willpower to clean the grates, apply a light layer of oil to them just before starting the burgers.
- Move the patties to the grill and cook them for 4-5 minutes per side, until they've reached your preferred doneness.
- If desired, toast the buns on the coolest part of the grill for about 30 seconds. A little olive oil or butter applied just before grilling will make for the best grill marks.
- Spread aioli on the burger buns, if desired, and add any chosen toppings to your burgers before serving.
Sriracha aioli
- Mix together all ingredients and refrigerate until ready to use.
Notes
*If you can't find this exact leanness of ground beef or simply prefer something else, that's ok too. This is my preferred leanness for burgers but I have made it work with other ratios.
**You can make your own mushroom powder using dried mushrooms such as porcini, oyster, or shitake. These are commonly found in the produce section of the grocery store. To grind them into powder, toss them into a small food processor, spice grinder, unused coffee grinder, or a mortar and pestle. Alternatively, place them in a sealed bag and whack them with your preferred tool until they are powdery.
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