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Grilled Chuck Burgers with Extra Sharp Cheddar and Lemon Garlic Aioli

 
One serving costs about $2.6 One serving costs about $2.6

$2.60 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 father's day,4th of july,summer lunch,main course,main dish,dinner American
spoonacular Score:70%

Spoonacular Score: 70%

 

The recipe Grilled Chuck Burgers with Extra Sharp Cheddar and Lemon Garlic Aioli could satisfy your American craving in about 45 minutes. This recipe makes 4 servings with 782 calories, 35g of protein, and 54g of fat each. For $2.23 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. It works well as a rather cheap main course. Head to the store and pick up arugula, cheddar cheese, ground chuck, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing {A Tribute to Aunt Roxanne} as a dessert. Only a few people made this recipe, and 2 would say it hit the spot. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is pretty good. Try Chicken Chopped Salad with Avocado, Grilled Corn, and Extra Sharp Cheddar, Extra-Sharp Cheddar Oven Omelet, and Ham and Extra Sharp White Cheddar Omelette for similar recipes.

Ingredients

Servings:
some
some arugula
arugula
8.5 inch
8.5 inch cheddar cheese
cheddar cheese
1
1  garlic clove
garlic clove
1 lb
1 lb ground chuck
ground chuck
1 tsp
1 tsp fresh lemon juice
fresh lemon juice
0.25 cups
0.25 cups mayonnaise
mayonnaise
2 Tbsps
2 Tbsps olive oil
olive oil
0.13 cups
0.13 cups parsley
parsley
some
some bell pepper
bell pepper
1
1  red onion
red onion
some
some salt
salt
4
4  sub rolls
sub rolls
2 tsps
2 tsps worcestershire sauce
worcestershire sauce
some arugula
some
arugula
8.5 inch cheddar cheese
8.5 inch
cheddar cheese
1  garlic clove
1
garlic clove
1 lb ground chuck
1 lb
ground chuck
1 tsp fresh lemon juice
1 tsp
fresh lemon juice
0.25 cups mayonnaise
0.25 cups
mayonnaise
2 Tbsps olive oil
2 Tbsps
olive oil
0.13 cups parsley
0.13 cups
parsley
some bell pepper
some
bell pepper
1  red onion
1
red onion
some salt
some
salt
4  sub rolls
4
sub rolls
2 tsps worcestershire sauce
2 tsps
worcestershire sauce

Equipment

paper towels
paper towels
grill
grill
bowl
bowl
paper towels
paper towels
grill
grill
bowl
bowl


Instructions

  1. To prep the burgers: In a medium bowl, toss in the ground meat, 1/2 teaspoon salt, 1/2 teaspoon pepper, and Worcestershire sauce.
  2. Mix together with a fork.
  3. Once the ingredients have been combined, form four patties.
  4. To prep the red onion: Brush olive oil on both sides of all the slices and then sprinkle with some salt and pepper.
  5. For the lemon garlic aioli: In a small bowl, mix all the ingredients together.
  6. Place back in refrigerator until burgers are cooked.
  7. To cook: Preheat grill to around 350.
  8. If using cast iron grates, use a paper towel or cloth to wipe all grates with canola oil.
  9. Place burger patties on grill.
  10. Close lid and prep the buns by brushing canola oil on insides.
  11. After a few minutes, check the patties. If the bottom half looks just about cooked, roughly 3 minutes, flip over, and place cheese on top.
  12. Add red onions and buns (cut side down).
  13. Close lid. After another 3 or so minutes, remove everything from grill. The cheese wont be completely melted, because of the thickness, but its okay, thats the point ;-) The cheese will stay extra sharp if the inside isnt melted. On the red onions, youre looking for good char marks on one side, but the onion still a bit crunchy. For the buns, youre looking to get the bottoms nice and charred, but not so much as to make the bread tough.
  14. To assemble the burger: Place a handful of arugula leaves on the bottom slice of the bun.
  15. Place burger with cheese slice on top.
  16. Add the grilled red onions.
  17. Slather the aioli liberally on the top half of the bun.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.60
Ingredient
some arugula
8.5 inches cheddar cheese
1 garlic clove
1 pound ground chuck
1 teaspoon fresh lemon juice
¼ cups mayonnaise
2 tablespoons olive oil
⅛ cups parsley
some bell pepper
1 red onion
4 sub rolls
2 teaspoons worcestershire sauce
Price
$0.57
$1.55
$0.07
$3.52
$0.03
$0.28
$0.33
$0.30
$1.50
$0.37
$1.83
$0.07
$10.41

Tips

Health Tips

  • You can choose lean ground beef or switch to ground turkey or ground bison if you prefer less fatty meat.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • The price of ground beef is going up. Beans and lentils, on the other hand, are both cheap and filling. Depending on the recipe, you might be able to add beans or lentils to stretch out your beef.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Make sure you cook ground meat thoroughly. Grinding meat creates a lot of surface area that bacteria can grow on, so eating undercooked ground meat poses a real health risk.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • get more cooking tips

Green Tips

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

  • Worcestershire sauce often contains anchovies, so if you are vegan, vegetarian, or allergic to seafood, be sure to look for a brand that doesn't!

Disclaimer

Nutritional Information

Quickview
804 Calories
35g Protein
54g Total Fat
41g Carbs
25% Health Score
Limit These
Calories
804
40%

Fat
54g
84%

  Saturated Fat
18g
119%

Carbohydrates
41g
14%

  Sugar
9g
11%

Cholesterol
124mg
41%

Sodium
913mg
40%

Get Enough Of These
Protein
35g
71%

Vitamin C
102mg
124%

Iron
13mg
78%

Vitamin K
75µg
72%

Vitamin A
3101IU
62%

Vitamin B12
2µg
46%

Zinc
6mg
41%

Phosphorus
403mg
40%

Vitamin B6
0.66mg
33%

Selenium
22µg
32%

Calcium
323mg
32%

Vitamin B3
5mg
28%

Vitamin B2
0.39mg
23%

Vitamin E
3mg
22%

Potassium
617mg
18%

Folate
67µg
17%

Fiber
3g
13%

Magnesium
47mg
12%

Vitamin B5
1mg
11%

Manganese
0.18mg
9%

Vitamin B1
0.12mg
8%

Copper
0.13mg
6%

Vitamin D
0.36µg
2%

covered percent of daily need

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