Burgers with Chermoula Aioli

5 minutes 12 minutes 4 servings

A classic beef burger taken up a notch with a quick Chermoula Aioli. For an extra special burger top with bacon, cheese, pickled jalapeƱo, or pickled cucumber.

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  • 500g minced beef (10% fat)
  • salt and pepper, to taste
  • 4 brioche rolls
  • butter, for spreading
  • Toppings
  • fried onions
  • large tomato, sliced
  • watercress
  • Chermoula aioli
  • 85ml Epicure Classic Mayonnaise
  • 2 tablespoons Epicure Chermoula Pesto
  • 1 teaspoon Epicure Chopped Garlic

The recipe Burgers with Chermoula Aioli Kitchen Mode

  • 1

    Preheat barbecue to a medium-high heat.

  • 2

    Divide the minced beef into four and gently shape into thin patties, careful not to overwork the meat or the burgers will be tough. You want to make them large and flat with a slight indent in the center as they will shrink and become thicker as they cook. Season both sides liberally with salt and pepper.

  • 3

    Pop the patties onto the barbecue and cook 4-5 minutes, on each side, or until cooked through. Resist the urge to press down on the patties while they cook as this squeezes the juices out and makes for a dry burger.

  • 4

    Meanwhile, split the brioche rolls and spread with butter. Once the burgers are cooked through, remove from heat and set aside to rest. Pop the rolls onto the barbecue, butter side down, and cook until lightly toasted and grill marks appear.

  • 5

    To serve, spread the bottom of brioche rolls generously with chermoula aioli, top with burger patties, a sprinkling of fried onions, a few slices of tomato, and a handful of watercress. Add any additional condiments or toppings you like before popping on the top brioche roll.

  • 6

    Chermoula Aioli

    Stir together the mayonnaise, Chermoula Aioli and chopped garlic. Cover and refrigerate until ready to serve.

Be Epicurious

  • Sam Great burger, try mixing some oyster sauce into the minced beef for extra umami flavour.

    3 years ago Report