Topped with 3-pepper cheese and a slow heating, tangy chili aioli this Juicy Grilled Green Chili Aioli Cheeseburger something so easy for your next BBQ!
Nothing beats a great burger! Everyone has a favorite way to make them but today Im sharing an amped up, bursting with a little tangy heat version: The Juicy Grilled Green Chili Aioli Cheeseburger!
What is an Aioli? And how does it differ from Mayonnaise?
- Mayonnaise is an egg and oil emersion, you can add seasonings to it for flavoring. (Herbs, mustards etc)
- Aioli is an egg olive oil and garlic emersion. You can have other seasonings in Aioli, but in order for you to call it an Aioli, it MUST have garlic and oil in it.
Adding a super flavorful aioli to your burger not only adds more juicy goodness to your burger, but it can take an ordinary burger and make it sing! This aioli has a little heat too, so it pairs well if you use a 3 pepper cheese or any cheese that also has a little heat!
When making burgers there are three things that can make or break its success:
- Do not overwork the meat.
- Flip the burger only once.
- Do not press down on the burger meat with the cooking utensil.
To make this Grilled Green Chili Aioli Cheeseburger you will want to handle the meat as little as possible, by doing this you will get a much lighter bite. If you pack it too tightly, it will be hard as a rock, and who wants to eat that?
The same philosophy goes for when you are cooking it. Handle it as little as possible. By flipping it only once and NOT touching the utensil to the burger, you are allowing all of those wonderful juices to stay IN the burger versus pushing them out to the bottom of the grill.
Points of Interest for this Grilled Green Chili Aioli Cheeseburger:
- You can make/form the burgers ahead and put them in an airtight container in the fridge until ready to make them. Just take them out of the fridge 30 minutes before grilling.
- By placing an indentation in the center of the burger (very light touch) the burger will keep its flat shape and not turn into a ball when cooking.
- Additional toppings for this burger would be a fried egg and bacon!
- This Green Chili Aioli works for a lot of other things too. I’ll be sharing a corn salad recipe later this week but it also works great as a dip for parties or a dip to serve along side fries or onion rings.
Looking for other things to grill for easy entertaining? You might like these options:
Topped with a 3 pepper cheese and a slow heating tangy green chili aoili this Juicy Grilled Chili Aoili Cheeseburger something so easy for your next BBQ!
- 1 1/2 cup olive or avocado oil extra virgin
- 1 egg yolk
- 1 whole egg
- 1 tbsp mustard (any)
- 4 cloves garlic, minced *(you can also use roasted garlic)
- 4 ounces fire roasted green chilis with liquid
- 2-3 tablespoons lime juice
- 1/2 -1 teaspoon salt, (season to taste)
- 1/2 teaspoon cayenne pepper (optional)
- 4 8 oz 90/10 ground beef patties
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon seasoned salt
- 4 1 oz slices 3 pepper cheese (or any cheese with kick)
- 1/2 head iceberg lettuce
- 1 large tomato
- 2 tablespoon Green Chili Aioli (recipe included here)
- 1/2 teaspoon cayenne pepper
Into the bowl of a food processor, add egg yolk, whole egg (minus shells) mustard and lime juice. Run the food processor for 1-2 minutes to really froth up the egg mixture. The volume will increase.
Using the pour spout of your food processor very very slowly pour the olive oil. This should take over a minute to add the oil. This allows the egg mixture and the oil to blend and thicken. If you pour it too fast it will be a much runnier aioli.
Once all oil is added, add green chilis, minced garlic, salt and cayenne pepper and blend for 30 seconds. Taste and adjust, salt, cayenne according to taste. Other flavor boosters can be added here too... (tobasco sauce, herbs)
Store in an airtight container in the fridge until ready to use. Can be made ahead of time, actually its better that way as the flavors intensify. Can be stored in fridge for up to a week.
Turn grill on to high, or get coals started and ready for meat. Once grill is hot you will need to adjust the burners/coals to have a high heat area and a lower temp area for cooking.
Sprinkle meat with seasoned salt, cayenne pepper and Worcestershire sauce. Form patties into 8 ounce patties, try to pat them together as delicately as possible, if you pack them too tightly they will be too firm once cooked. Place a slight indentation with your thumb right in the center. (this will allow your burger to hold its shape and not turn into a big ball when grilling.
Once grill is ready, place burgers on the high temperature area for 2 minutes for each side. When you flip the burger, add a slice of cheese to each burger. Be sure to Flip only once and pay attention to not press the meat down with the spatula. (This just presses out all of the juices out of your juicy burger!)
After the 2 minutes per side, move to the low temperature side of the grill. Cook them on this side of the grill 2-3 minutes more for medium rare, 3-4 minutes for medium and 5-6 minutes for well done.
Remove from grill and allow to rest for 5 minutes to allow juices to stay in burger. Optional: You can warm the bun wrapped in foil on the grill for 5 minutes while the meat is resting.
Build burger with pretzel bun, lettuce, tomato and drizzle 2 tablespoons of Green Chili Aili over top of each burger.
Calorie information for burgers include 2 tablespoons of aioli per burger.
All recipe calorie information was calculated on what I purchased to make this recipe in My Fitness Pal. When you make the recipe, the calorie content could vary depending on what specific ingredients/brands you actually use. Please take that into consideration if you are following a strict diet.