I’m always on the hunt for different ways to serve up a good burger. My typical go-to burger is cooked medium rare and has cheddar cheese, mayonnaise and pickles only. I love tomatoes, but not on my burger. And I despise lettuce on anything – especially iceberg lettuce. It is one of my least favorite foods on the planet. But, from time to time, I like to jazz up my burger and have different toppings. This Bacon & Goat Cheese Burger that I originally discovered on The Food Charlatan certainly satisfies these cravings. It’s got an amazing lemon aioli sauce and is topped with bacon, goat cheese, and crispy onions.
The lemon aioli and goat cheese are a delicious mix on this Bacon & Goat Cheese Burger. Add to that the crisp bacon and crispy fried onions and you’ve got a match made in heaven!
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Bacon & Goat Cheese Aioli Burger with Crispy Onions
Course: BurgersCuisine: AmericanDifficulty: Easy4
servings20
minutes20
minutesIngredients
- Aioli:
1/2 cup 1/2 mayonnaise
1 tsp 1 lemon zest
2 – 3 tsp 2 – 3 fresh lemon juice
1 tsp 1 Dijon mustard
1 clove 1 garlic, minced
salt and black pepper, to taste
- Burger
1 1/2 lbs 1 1/2 ground beef (80/20)
2 tbsp 2 red wine
1 1/2 tsp 1 1/2 salt
1 tsp 1 black pepper
1 1/2 tbsp 1 1/2 garlic, minced
1/4 cup 1/4 green onions, chopped
- Crispy Onion Strings:
1 1 yellow onion
2 cups 2 buttermilk
2 cups 2 all-purpose flour
1 pinch 1 salt
1/4 tsp 1/4 cayenne pepper
1/4 tsp 1/4 black pepper
1 cup 1 canola oil
- Assembly:
4 oz 4 goat cheese, softened
4 strips 4 thick cut bacon
4 4 hamburger buns of your choice
butter, softened
Directions
- Prep the onions. Slice the onion into very thin rings. Use a mandolin if you have one. Place the sliced onions into a baking dish and cover with buttermilk. Set aside for an hour.
- Make the aioli. In a small bowl, combine mayonnaise, zest, lemon juice, Dijon, 1 clove garlic, and salt and pepper. Don’t add too much lemon juice or it will be too runny to stay on the burger. Throw it in the fridge.
- Form the burgers next. In a medium bowl use your hands to combine ground beef, red wine, 1 and 1/2 teaspoons salt, pepper, garlic, and green onions. Form into 4 patties at least 4-5 inches across. Press the centers of the patties down so that the hamburgers don’t get too thick in the middle when you grill them.
- Cut the bacon in half and cook until crisp. Drain on paper towels.
- Heat 1-2 quarts oil (depending on the size of your pan) over medium-high heat (375°F) in a high-sided skillet.
- Combine the 2 cups flour, salt, cayenne, and black pepper in a medium bowl. Drain the buttermilk-soaked onions and add them to the flour, making sure they all get coated. When the oil is hot, add the coated onions, doing several batches. Stir them around so they don’t stick together. When they are golden brown, remove to a paper-towel lined plate. Repeat with remaining onions. You will probably have extra onions.
- Heat your grill to medium heat. Cook the burgers for 3-5 minutes, then flip. Spread 1 ounce of softened goat cheese on each burger, then cook for another 3 minutes or so, or until they are as done as you want them.
- Butter the cut sides of the buns. Place on the grill and cook for 1-2 minutes until the buttered sides are crispy.
- Assemble the burgers: Bun, aioli, burger, goat cheese, bacon, onions. Add more aioli for good measure.
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