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 mustard
- 2 tablespoons prepared horseradish
- Kosher salt and coarse black pepper
- Melted butter, for basting burgers
- 12 ounces sliced sharp white cheddar cheese (3/4 pound)
For the chunky blue cheese aioli:
- 1 cup mayonnaise, homemade* or store-bought
- 1 large clove garlic, grated or pasted
- 1 tablespoon grainy Dijon mustard
- 6 ounces blue cheese crumbles or smoked blue cheese crumbles
- 2 tablespoons parsley, finely chopped
* For the homemade mayonnaise 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
- 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
Combine the beef with the Worcestershire sauce, Dijon, horseradish, salt and pepper; form six patties. Heat a griddle or cast iron skillet over medium-high heat. Cook the patties for 8 minutes for medium-rare, turning occasionally and basting with melted butter to improve the caramelized flavor of the 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 the grape seed oil, letting it lightly pour down the sides of the bowl while you whisk. Stream in the oil until an aioli forms; season with fine sea salt, to taste.
For the dressing, combine the mayo with the garlic, grainy Dijon, blue cheese and parsley.
Serve the cheeseburgers on roll bottoms topped with lettuce, tomato and Vidalia or red onion. Spread the chunky aioli on the bun tops and set into place.