Loaded Cheeseburgers with Lemon Basil Aioli

You’re going to want to bookmark this one to keep on file all summer long.

Not that there is anything super special to it…

other than the lemon basil aioli,

and the onions caramelized in beer,

and the fried egg with the runny yolk!

Loaded Cheeseburgers with Lemon Basil AioliSo yeah maybe there is a little something special to it.

It’s been a minute since I’ve really indulged and treated myself to a good, hearty, burger. (I type this after a weekend of excess spent at the Kentucky Derby, but I digress.) Burgers typically aren’t my indulgent food – I’d normally take two (three?) bowls of pasta or four slices of cheesy pizza instead, but every now and again I crave a really good burger.

And since I don’t eat them all that often, my motto is typically go big or go home.

Loaded Cheeseburgers with Lemon Basil AioliLoaded Cheeseburgers with Lemon Basil Aioli

If I’m going for it, I’m going for it! I’m definitely not skimping out on all the cheese, all the toppings, and all the sauces to spread.

Indulge with me!

This probably shouldn’t be eaten on a first (or second) date.

Also can I just throw this out there and hope that someone can maybe guide me a little? The amount of times in the last year or so that I’ve failed at making crispy sweet potatoes is awful. I don’t know what it is, but I just can’t seem to get them right.

Y’all don’t even want to know how many attempts it’s been – but it seems like anytime I make them just for fun (with no pressure to post on the blog), they turn out great and exactly like I’d want! And then every other time I make them – with the intention to share a recipe – they are horrrrrrible.

Loaded Cheeseburgers with Lemon Basil AioliI’ve honestly tried every method under the sun (soaking in water, corn starch, not adding salt until they’re cooked, parchment paper on the pan, no parchment paper on the pan etc. etc.) – so for real, if anyone has a few tips, please send help asap. (I don’t know if I’ll ever actually post a recipe for them because I don’t really like photographing the color orange, BUT I need it for my own personal use. Obviously.)

Write back soon, please and thank  you.

SO, tangent over.

Loaded Cheeseburgers with Lemon Basil AioliOn a scale of 1-10 of ultimate indulgence, these cheeseburgers are at about a 12. They’re decadent, juicy, flavorful, and down-right delicious. The actual burger patties are well-seasoned and stay super (as much as I hate this word) moist once cooked. Honestly there is nothing worse than committing to treating yourself with a burger and it ends up being very bland and extremely dry. We’ve committed to a loaded burger, so I won’t allow it to be bland or dry, I promise.

But the real reason I love this burger so much? The toppings of course. Onions caramelized in beer! Avocado for the win! The always classic, tomato slice (because, duh)! An egg cooked to runny, messy, yolky, fried, perfection! And it’s allllll smothered in a delicious homemade lemon basil aioli.

A burger so big, I can barely hold it in my hands.

^And that is why I plan on treating myself to a loaded cheeseburger a little bit more this summer.

Loaded Cheeseburgers with Lemon Basil Aioli

Loaded Cheeseburgers with Lemon Basil Aioli
Prep time
Cook time
Total time
Serves: 4 Burgers
For the caramelized onions:
  • 1 sweet onion, thinly sliced
  • 1 tablespoon unsalted butter
  • 1 tablespoon sugar
  • ½ cup beer of your choice
For the lemon basil aioli:
  • ¼ cup fresh basil
  • 2 tablespoons freshly-squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced (If the cloves you use are smaller, you could use 2)
  • 1 large egg yolk
  • ¼ cup olive oil
  • 2 tablespoons vegetable oil
  • Salt
For the burgers:
  • 1 pound lean ground beef
  • 1 clove garlic, minced
  • 1 tablespoon ketchup
  • ½ tablespoon Worcestershire sauce
  • 1 large egg
  • 2 tablespoons grated Parmesan cheese
  • ½ teaspoon brown sugar
  • ½ teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon truffle salt (optional)
  • Kosher salt and black pepper
  • Sliced havarti cheese (or your cheese of choice)
  • 1 tomato, sliced
  • 1 avocado, sliced
  • 2-4 eggs (depending on how many people are eating the burgers right away!)
  • 4 hamburger buns, toasted
For the caramelized onions:
  1. Add the butter to a large skillet over medium-high heat. Add in the sliced onions and toss in the butter. Stir frequently, and cook until softened, about 8-10 minutes. Add in the sugar and toss well, cook for another 2-3 minutes. Then pour in the beer, and let the onions continue to cook and caramelize until all the beer been absorbed. Remove from skillet and set aside.
For the lemon basil aioli:
  1. Add the basil, lemon juice, lemon zest, garlic clove, egg yolk, and a little salt to a food processor or blender and pulse until smooth. With the motor running, pour in the olive oil and vegetable oil, and pulse until well combined. Transfer to a small jar with a lid and refrigerate until ready to use.
For the burgers:
  1. In a large mixing bowl, combine the ground beef, minced garlic, ketchup, worcestershire sauce, Parmesan cheese, egg, brown sugar, onion powder, paprika and truffle salt. Use your hands to mix everything together well, season with salt and pepper.
  2. Divide the mixture into 4 equal-sized patties, and place the patties on a plate. Cover the plate with foil and refrigerate for 10-15 minutes, just to harden up the patties. (You could even make the aioli while you're waiting!)
  3. At this point you can either grill the burgers or cook them in a skillet. (I cooked them in the same skillet the onions were cooked in.) Heat the skillet over medium-high heat, add a little bit of olive oil to the pan. Cook the burgers until your desired doneness (I usually do 3-4 minutes per side). With about a minute to go, place the sliced cheese on top and cook until melted. Remove burgers from heat, set aside, and cover with foil to keep warm.
  4. You can use the same skillet or a separate one, and cook the egg to your desired liking. I like the whites to be completely cooked and the yolk to still be a little runny.
To assemble the burgers:
  1. Brush both sides of the buns with the lemon basil aioli. Place the burger on the bottom bun and top with a slice of tomato, a handful of caramelized onions, your egg, and some avocado slices! ENJOY.
Loaded Cheeseburgers with Lemon Basil AioliJust look at that YOLK!

Loaded Cheeseburgers with Lemon Basil Aioli

9 thoughts on “Loaded Cheeseburgers with Lemon Basil Aioli

  1. Funny thing when you try to make something with the intent to blog/share it, it fails and then try again for fun and it works out perfectly!! What’s that all about? I feel ya with the fries, girl! Have you tried putting some vinegar in the water when they soak? That works for me. Looks like this burger turned out perfectly for ya, though!!

    Oh boy….I’m all about toppings. This one looks amazing! A few years ago I would have never put a fried egg on a burger, but now I’m all over it (or it’s all over me)…ok, whatever…I just know that it’s delish!

    This Lemon Basil Aioli is seriously the bomb dot com. How yum is that? Loving this whole recipe girl!

    Good luck with your fries..I’m sure you’ll enjoy yourself along the way with all the taste testing 😉

    1. I haven’t tried the vinegar in water trick yet! I definitely will on my next attempt, and fingers crossed they work out well — someday I’ll hopefully get it right so I can share them on the blog! Thanks for the tips Dawn!

      Fried eggs on everything, right?! There is just something extra delicious about it atop a burger + lemon basil aioli = best combo ever.

    1. Aioli on everything (and save some to dip the fries in…but I didn’t need to tell you that one).

  2. These look amazing! I don’t have much advice in the way of thick-cut sweet potato fries, but if you are up for trying shoestring fries, I suggest running the potato through a spiralizer and then cooking the strings in a thin layer on a waffle iron. Now that I type this, that sounds like a lot of work, but I’ll let you decide.

    1. Thanks, LeAndra! Ah I didn’t even think about trying to spriralize the fries, so smart! And genius to cook them on a waffle iron – haha, totally worth the work!

  3. YOLK PORN. SO MUCH OF IT. This might be my favorite so far, or I should put it in terms of the blog post that’s made me the most hungry.

    I’ve soaked for nearly an HOUR in water and that seemed to help. Also baking on a wire rack… I wonder if confection would help??? Flo probably knows. (annoying…)

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