Grill’d Simply Grill’d Burger
Inspired by Australia’s fresh, produce-forward burger culture and the clean, flame-kissed style popularized by Grill’d, this burger celebrates balance: juicy grass-fed beef, a bright smoky tomato relish, and a cool herbed aioli on a soft wholemeal bun. Every element is intentional—crisp lettuce, sweet tomato, a whisper of char—all working in harmony to elevate a classic into something simply unforgettable.
Ingredients
For the Herbed Aioli
- ⅓ cup mayonnaise Choose a full-fat, good-quality brand for best flavor
- 1 small garlic clove, finely grated Freshly grated for a smooth, pungent finish
- 1 tbsp fresh lemon juice From about 1/4 lemon; adjust to taste
- 1 tbsp finely chopped fresh dill Tender fronds only for best texture
- 1 tbsp finely chopped flat-leaf parsley Avoid tough stems; chop finely
- 1 pinch kosher salt Diamond Crystal preferred; season to taste
For the Smoky Tomato Relish
- ½ cup ketchup Choose a balanced brand without excessive sweetness
- 1 tbsp apple cider vinegar Adds brightness to cut richness
- 1 tsp Worcestershire sauce For umami depth; vegetarian brands available if needed
- 1 tsp smoked paprika Spanish pimentón for gentle smoke
- 1 tsp light brown sugar, packed Balances acidity; adjust to taste
- 1 pinch kosher salt To taste
- 1 pinch freshly ground black pepper To taste
For the Beef Patties
- 1 lb 80/20 grass-fed ground beef Chilled; 80/20 yields ideal juiciness on the grill
- 1 tsp kosher salt Evenly season for full beef flavor
- ½ tsp freshly ground black pepper Freshly ground for aroma and bite
- 1 tsp onion powder Subtle sweetness that complements beef
- 1 tsp Dijon mustard A gentle tang that lifts the patty
- 1 tbsp Worcestershire sauce Boosts savoriness without overwhelming the meat
- 1 tbsp cold water Helps keep patties tender and juicy
For Grilling & Assembly
- 4 whole wholemeal burger buns, split Soft but sturdy; brioche or potato buns also work
- 1 tbsp unsalted butter, softened For toasting buns; optional but recommended
- 1 tbsp canola or grapeseed oil For oiling grill grates; high smoke point oils work best
- 4 slices aged cheddar cheese Optional; sharp cheddar complements the relish
- 4 leaves butter lettuce Crisp, tender leaves for clean bite and texture
- 1 large ripe tomato Sliced 1/4-inch thick; choose peak-season tomatoes
- 8 slices dill pickles Thin chips; choose crisp, garlicky pickles for snap
- ½ small red onion Thinly sliced into rings; soak in cold water if sharp
- 1 pinch flaky sea salt For finishing just before serving; optional
Instructions
- Make the Herbed Aioli: In a small bowl, whisk together mayonnaise, grated garlic, lemon juice, dill, parsley, and a pinch of salt. Taste and adjust acidity with a few extra drops of lemon if desired. Cover and refrigerate so flavors marry.
- Stir the Smoky Tomato Relish: In another bowl, mix ketchup, apple cider vinegar, Worcestershire, smoked paprika, brown sugar, salt, and pepper until smooth. Aim for a glossy, spoonable consistency with a gentle smoky aroma.
- Form the Patties: In a chilled bowl, gently combine ground beef, kosher salt, pepper, onion powder, Dijon, Worcestershire, and cold water with a fork or fingertips. Do not overwork. Divide into 4 equal portions (about 4 oz each); shape 1/2-inch-thick patties about 4–4 1/2 inches wide with a shallow 1-inch dimple in the center to prevent doming.
- Preheat the Grill: Heat a gas or charcoal grill to medium-high (about 450°F / 232°C). Let it preheat for at least 10 minutes with the lid closed. Scrub grates clean, then oil them by wiping with a folded paper towel dipped in canola oil held with tongs. Alternative: A cast-iron skillet on the stovetop over medium-high works well; preheat 5–7 minutes until lightly smoking.
- Grill the Patties: Lightly oil the patty surfaces if your grates are very clean. Place patties on the hottest zone; close lid and sear 3–4 minutes until the bottom is well browned and edges look slightly charred. Flip once and cook 3–4 minutes more. For cheese-topped burgers, lay cheddar on in the last 1–2 minutes and close the lid to melt. Doneness guide: 145°F / 63°C for medium (juicy, slightly pink); up to 160°F / 71°C for well-done. Use an instant-read thermometer for accuracy.
- Toast the Buns: Spread cut sides of buns with a thin layer of softened butter. Toast cut-side down over indirect heat or on an upper rack for 30–60 seconds until golden and fragrant—look for a light, even browning.
- Assemble: Spread a spoonful of smoky relish on bottom buns. Add lettuce, then a patty (cheese melted if using). Top with pickles, 1–2 tomato slices, and a few onion rings. Swirl herbed aioli on the top buns and crown the burgers. Finish with a whisper of flaky sea salt if desired.
- Rest & Serve: Let the burgers rest 1–2 minutes so juices settle and buns steam lightly from the heat—your cue is a glistening surface and a soft hiss of escaping steam.
Notes
Chef’s Tips
- Handle the beef gently: Overmixing compacts proteins and squeezes out moisture. A light hand preserves tenderness.
- Butter boost: For extra richness, work in 1 tbsp of coarsely grated cold unsalted butter per pound of beef just before shaping.
- Season strategically: Salt right before grilling if you prefer a looser, crumblier texture; salt earlier for a tighter, steakhouse-style bite.
- No grill? Use a preheated cast-iron skillet: 4 minutes per side over medium-high yields a great crust; open a window for smoke.
- Dietary swaps: Gluten-free buns or large lettuce leaves for wrapping; dairy-free mayo and omit cheese; plant-based patties grill similarly—just oil grates well and flip gently.
- Faster onions: For quick caramelized onions, cook thin slices in a skillet with a pinch of salt and a tiny pinch of baking soda; stir often until deep golden.
- If using very lean beef, add 1 tbsp olive oil to the mixture for moisture. Keep everything cold—chilled meat and quick handling ensure clean grill marks and a juicy interior. For an extra “backyard smoke,” add a handful of soaked wood chips to charcoal or a smoker box on a gas grill.
Serving Suggestions
- Plating: Stack neatly to showcase defined layers—charred patty, bright lettuce, ruby tomato, glossy aioli. A sprig of dill or parsley on the plate adds freshness.
- On the side: Serve with crunchy sweet potato fries, a crisp garden salad, or grilled zucchini spears brushed with olive oil and lemon.
- Pairings: A crisp Australian pale ale or a citrusy sparkling water with lemon does wonders. Aromas should hint at smoke, pepper, and warm buttered bread.
Culinary Context
This burger nods to Australia’s love of bright, fresh toppings and wholemeal buns—an Antipodean take on the American classic. I first tasted a version in Melbourne: the char was assertive, the sauces balanced, and the bun hearty yet soft. That memory guides this rendition—simple, focused, and flame-forward.Optional Advanced Instructions
- Make-ahead sauces: Aioli and relish improve after a night in the fridge (up to 3 days).
- Dry-brine patties: Season formed patties with salt and refrigerate uncovered 30 minutes for deeper seasoning and better browning.
- Freeze smart: Freeze patties on a sheet tray until firm, then store in freezer bags (up to 2 months). Thaw overnight in the fridge before grilling.
- Beginner alternative: Use good-quality store-bought herb mayo and tomato relish to simplify without sacrificing flavor.
Timing & Details
- Prep Time: 20 minutes (0:20), including grill preheating and sauce prep.
- Cook Time: 12 minutes (0:12): grill 6–8 minutes total for patties plus 30–60 seconds to toast buns and 1–2 minutes rest.
- Total Time: 32 minutes (0:32).
- Servings: 4 burgers.
- Cuisine: Australian (with American influence).
- Course: MainCourse (suitable for Lunch or Dinner).
- Grill Temperature: Medium-high, about 450°F / 232°C.
Nutrition
Calories: 648kcalCarbohydrates: 16gProtein: 27gFat: 53gSaturated Fat: 18gPolyunsaturated Fat: 10gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 124mgSodium: 1375mgPotassium: 636mgFiber: 1gSugar: 10gVitamin A: 1296IUVitamin C: 13mgCalcium: 251mgIron: 3mg
Did you give this recipe a whirl?Rate this Recipe !