Hamburgers with Spicy Onion Rings and Aioli

American Traditional Hamburgers Topped With Spicy Onion Rings and Aioli

1 pound ground chuck beef
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup worcestershire sauce

Shape beef into four 1/2-inch-thick patties; season with salt and pepper. Place over medium-hot coals. For medium-rare, cook 4 minutes on each side; for medium burgers, 5 minutes.

Flip the burgers only once during cooking. To serve, place each burger on a roll, spoon on a little Aioli and top with a Spicy Onion Ring, cheese, lettuce, tomato and/or cucumber to your taste.

Spicy Onion Rings

1 large sweet yellow onion
1 cup buttermilk
1/4 tsp cayenne pepper
1 cup all-purpose flour, divided
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper
1 tsp garlic, granulated
6 oz. beer, medium body
2 cups canola oil

Cut onion 1/2 inch thick, remove dark exterior, separate into rings and soak in buttermilk mixed with cayenne pepper for 1 hour.

Mix 1/2 cup flour, salt, pepper, cayenne and garlic. Set aside. In a medium-sized bowl, combine beer and remaining flour. Mix thoroughly.

In a large, deep pot, heat oil to 350°F. Remove onion rings from buttermilk, shake off excess, dredge in flour, then dip in beer batter. Drop some onion rings into oil and repeat process, being sure not to crowd rings, as they will stick together. When golden, remove and let drain on paper towels.

Aioli

2 cloves of garlic
1 egg yolk
Pinch salt
1/2 cup plus 2 Tbsp olive oil

Crush garlic with a large mortar and pestle or mini food processor.

Add the egg yolk and incorporate; season with salt.

Slowly add the oil a little at a time, whisking, until all of it is incorporated and the mixture is like a thick mayonnaise.