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!
So 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.
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.
I’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.
On 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.
- 1 sweet onion, thinly sliced
- 1 tablespoon unsalted butter
- 1 tablespoon sugar
- ½ cup beer of your choice
- 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
- 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
- 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.
- 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.
- 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.
- 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!)
- 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.
- 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.
- 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.