Northern Exposure Burgers
These bold burgers bring backyard-grill swagger: juicy patties, a bright chili-lime kick, and a tangy tomato-basil burger sauce that makes every bite feel dialed in. Keep the toppings simple and let the garlic do its thing.
Ingredients
Method
- Preheat a grill or cast-iron skillet to medium-high. Gently mix the beef with 1 tablespoon Chili Lime Garlic, then shape into six patties. Press a small dimple into the center of each patty.
- Brush the patties with the Habanero Olive Oil. Grill for 4 to 5 minutes per side for medium, adding cheddar during the final minute so it melts right over the edges.
- Stir the mayonnaise, Tomato Basil Balsamic, and remaining Chili Lime Garlic into a quick tangy burger sauce.
- Build each burger on a toasted bun with the sauce, pickles, onions, and a hot patty. Serve immediately while the cheese is still lava-level melty.
Notes
Time: 30 min
Kitchen tip: Use the same sauce as a fry dip or drizzle it over grilled corn—one small bowl, a whole cookout handled.
