Smoky Beer Burgers with Gouda & Mustard-Horseradish Aioli

• Meat

  • 1 lb Ground beef

• Produce

  • 2 Garlic cloves
  • 1 Lettuce
  • 1 Onion, small
  • 1 Tomatoes

• Refrigerated

  • 2 Egg yolks, large

• Condiments

  • 3 tbsp Dijon mustard
  • 2 tbsp Horseradish
  • 1 tbsp Lemon juice, fresh
  • 3 tbsp Mustard, whole grain
  • 1 Pickles
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Kosher salt
  • 1 tsp Paprika, smoked

• Oils & Vinegars

  • 1 cup Canola oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 1 Burger buns
  • 1/2 cup Panko breadcrumbs

• Dairy

  • 4 oz Gouda cheese

• Beer, Wine & Liquor

  • 4 oz Beer

Found on yestoyolks.com

Description

Directions

• Combine the garlic, onion, Worcestershire, and beer in the bowl of a food processor. Pulse until the a smooth paste forms; I like the onions and garlic to blend completely. Pour the paste into a mixing bowl and stir in the spices, salt, and pepper. Fold in the panko breadcrumbs and ground meat and mix to combine, being careful to not overwork the meat. Form the mixture into four equal patties.
• Heat a grill to medium-high and add the burgers. Cook for 4 minutes per side. During the last minute of cooking, top each burger with gouda cheese and close the lid of the grill so the cheese melts. Remove from grill and tent the burgers with foil until ready to serve.
• Whisk together the Dijon mustard, egg yolks, and lemon juice. Whisking constantly, slowly stream in the oil until the mixture thickens and emulsifies. Whisk in the whole grain mustard and horseradish and season to taste with salt and pepper. This can be made ahead and kept in the fridge until serving time.
• Serve the burgers on buns with desired toppings and the aioli.