BURGER INGREDIENTS
1.25 LBS Ground Beef
1/2 Onion Sliced
1 Teaspoon Minced Garlic
1/2 Teaspoon GF Worcestershire
6 Slices of Cheddar Cheese Optional
Sliced Pickles
Sea Salt and Cracked Pepper
CHIPOTLE AIOLI INGREDIENTS
1/2 Cup Mayo (Recipe Below)
1 Chipotle in Adobo Sauce
1 Teaspoon Adobo Sauce
1 Teaspoon Minced Garlic
MAYO INGREDIENTS
1 Egg
3/4 Cup AVO
1/2 Teaspoon Dijon
1/2 Teaspoon Salt
3/4 Teaspoon Lemon Juice
MAYO ASSEMBLY
- In a food processor add 1/4 cup oil, mustard, egg, and salt. Process until smooth and yellow.
- VERY slowly add the oil. This took me about 4 -5 minutes to add. The slower the better!! 3. Add lemon juice and process for 5 seconds.
CHIPOTLE AIOLI ASSEMBLY - In the food processor combine 1/2 Cup of mayo and the remaining sauce ingredients.
- Process a few seconds until proper is processed and ingredients are mixed well.
- Refrigerate. It’s best to let this sit in the fridge for a few hours.
BURGER ASSEMBLY - Divide ground beef into 6 equal portions, form into balls, and flatten very thin to form a burger patty. Top with a pinch of salt and cracked pepper.
- In a small sauté pan add onion, dash of AVO, garlic, and Worcestershire. Sauté on medium while cooking the burgers.
- Place burger patties on a large grill pan over medium high heat.
Grill burgers for 3 minutes on each side. - Place slice of cheese on each patty, cover with a foil tent and melt.
- Top burgers with onions, pickles, and aioli.