Julia-Inspired Bistro Burgers with Dijon Aioli
These burgers are made with ground chuck, sautéed onions, Worcestershire sauce, salt, pepper, and thyme. They are juicy, flavorful, and anything but ordinary. Topped with melty American cheese and a simple Dijon Aioli, they strike the perfect balance between comfort food and elevated Bistro fare.
Ingredients
Dijon Aioli
- ¾ cup (6 ounces) Mayonnaise
- 2 Tablespoons Dijon mustard
- 1½ teaspoons Worcestershire sauce
- 1½ teaspoons fresh lemon juice
- Pinch of Kosher salt
- Pinch of freshly ground black pepper
Burgers
- 1 pound (16 ounces) 80/20 ground chuck
- 1 cup finely diced onion (about 5 ounces)
- 2 Tablespoons (1 ounce)unsalted butter, divided
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried thyme
- 1 teaspoon olive oil
- 4 hamburger buns (See Tip 1)
- 4 slices American cheese
- Green leaf lettuce
- Tomato slices
- Thinly sliced red onion
Instructions
Dijon Aioli
- Whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, salt, and pepper. Cover and refrigerate for at least 15 minutes to allow the flavors to blend together. (See Tip 2)
Burgers
- Melt 1 tablespoon of butter in a skillet over medium heat. Add the onions; sauté for 8 to 10 minutes or until tender and slightly golden. Allow to cool.
- Add the ground chuck, cooled onions, Worcestershire sauce, salt, pepper, and thyme to a large bowl. Mix gently just until combined.
- Divide the meat mixture into four portions; shape into patties that are 4 ½ inches in diameter and ½ inch thick. Press an indentation in the center of each patty. (See Tips 3 and 4)
- In a large skillet, heat ½ tablespoon of butter and the olive oil over medium heat. Add the patties; cook undisturbed for 4 to 5 minutes. Flip and cook for an additional 3 to 4 minutes or until the internal temperature reaches 160°F. During the last minute, top with American cheese. (See Tip 5)
- Remove the burgers from the pan; wipe the pan with paper towels.
- Lightly butter the cut sides of the buns. Place cut side down in the skillet and lightly brown, about a minute.
- Lightly spread the Dijon Aioli on the toasted buns. Top the bottom bun with lettuce, cooked burger, tomato slice, onion slices and the top buns.
- Serve immediately with additional Dijon Aioli on the side.
- Yield: 4 Julia-Inspired Bistro Burgers
Video
Tips/Notes
- I used Artesano hamburger buns, but feel free to use your favorite.
- The Dijon Aioli can be made up to three days in advance, covered and refrigerated.
- Form each patty on parchment paper for easier use.
- The reason for pressing the indentation in the center of each patty is to keep the burger from doming during cooking.
- I used a spatter screen to minimize the mess on the stovetop during cooking.
Nutrition
Calories: 661kcalCarbohydrates: 27gProtein: 28gFat: 48gSaturated Fat: 18gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 122mgSodium: 1287mgPotassium: 487mgFiber: 2gSugar: 6gVitamin A: 392IUVitamin C: 5mgCalcium: 321mgIron: 4mg
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