Popular
Latest From the Show
Spicy Burgers With Sharp Cheddar and Chunky Blue Cheese Aioli
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
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
Yield
Serves: 6
Preparation
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.