This provolone cheeseburger recipe with Calabrian chili mayo balances spice and tang on a fluffy Brioche bun, perfect for grilling on a day by the water!
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Serving Size
4
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Total Time
20 minutes
Ingredients
Burgers
4 New Seasons Market Jacobsen's Salt & Pepper Beef & Pork Patties
8 New Seasons Market bacon slices, cooked
4 slices provolone cheese
4 New Seasons Market Brioche Burger Buns, toasted
1 tablespoon vegetable oil for the grill
Toppings
1/2 cup mayonnaise
1/2 cup jarred Calabrian chilies (drained slightly, depending on desired heat)
Lettuce leaves, washed
Heirloom or beefsteak tomato, washed and sliced
1 large yellow or sweet onions, sliced
Pepperoncini pepper, for garnish
Directions
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Make the Calabrian Chili Mayo: Chop the chilies. Roughly chop the jarred Calabrian chilies so they’ll blend smoothly into the mayo.
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Combine the base. In a bowl, add the mayonnaise and chopped chilies.
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Blend or mix. For a chunky spread, stir vigorously with a spoon.
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Grill and Assemble the Burgers: Heat grill to medium-high, approximately 400 to 450°F. Lightly brush the grill grates with oil.
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Slice the onions. Peel and cut onions into ½-inch thick rings or thick slices/wedges so they hold together on the grill. Toss the onions with olive oil, salt, and pepper so they’re evenly coated.
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Split the buns open and place cut side down on the grill, toasting until light golden brown, about 10-15 seconds. Remove from grill.
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Place burgers on the grill and cook to desired doneness. Top with sliced cheese during the last minute of cooking and covering the grill to melt.
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Grill the onions. Place onions directly on the grill. Cook 4–6 minutes per side until they soften and develop charred grill marks.
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Spread Calabrian chilli mayo on each bun. Add burgers and toppings of your choice such as lettuce, tomato, and enjoy.
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