This ultimate burger with jalapeño aioli has everything you want in a burger. And the jalapeño aioli tastes great on everything! Summer is almost here and in this family that means firing up the grill and making burgers. To me there is nothing better than a grilled, homemade hamburger. Especially when you are topping it with cheese, bacon and sautéed onions, peppers and mushrooms. This just happens to be my husband’s idea of the ultimate burger but I took it a step further and made some jalapeño aioli. For me, this made it the ultimate burger.
We just bought plants for our summer garden and let me tell you we will be eating some hot peppers! We bought a couple different kinds of jalapeños, poblanos, serranos and cayenne peppers. I can’t wait to find fun recipes to make with them. For today though, we will stick with the jalapeño aioli. I wasn’t sure if I should call this an aioli or tarter sauce. An aioli (according to wiki) is a Mediterranean sauce made of garlic and olive oil but some regions use emulsifiers such as egg. You will see a lot of places use the term to denote flavored mayonnaise essentially. Tartar sauce (according to wiki) is based on either mayonnaise or aioli with certain other ingredients added. Aioli sounds better to me so I’m going with that but you can call it whatever you want. For the jalapeño aioli I used both pickled jalapeños and fresh jalapeños. The pickled jalapeños do not have much heat in my opinion but I like the vinegary, pickled taste. I used some of the pickling juice too. The fresh jalapeños gives it some heat but also gives the sauce a nice fresh pepper taste. Together with the garlic and mayonnaise you have yourself a delicious condiment. I blended my sauce in a food processor so it wasn’t that chunky (like a tarter sauce) but if you cut them by hand, they will be and that’s fine too.
Ultimate Burger with jalapeño aioli
The rest of the burger is self explanatory. We made both cheddar and gouda burgers this time with the sautéed mushrooms, onions and peppers. I just sautéed the vegetables in a little olive oil. Add some bacon and jalapeño aioli and you have yourself Rick’s ultimate burger. Mine too. Speaking of Rick (my husband) he has a great post on pickled jalapeños that you can check out here if you are interested. To me they taste so much better than store bought. So that’s it for today. I would love to hear what your ultimate burger would be. Drop me a comment and let me know. I love hearing from you.
- 10-15 picked jalapeño slices
- 1-2 whole fresh jalapeños
- ½ cup mayo
- 1 clove garlic
- 2 teaspoons pickled jalapeno juice
- Clean your fresh jalapeños but cutting open and taking out the seeds. Keep the ribs because that is where the heat comes from.
- Add all the ingredients to a food processor and blend into a nice creamy consistency.
- Use on burgers, sandwiches, hot dogs, fries, etc.