RECIPES: Recipe Details

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Cilantro Garlic Burgers with Red Pepper Aioli

Many local Southern Oregon farms grow garlic, cilantro and other fresh herbs. Our family and friends really love these burgers with the garlic and cilantro mixed in the beef before grilling. The sweet red pepper aioli balances the bold flavors of the burger and pepper jack cheese. Topped with locally grown romaine lettuce, tomato, and sweet red onion, this burger is packed with fresh farm flavor.


2 pounds ground beef
3 cloves garlic minced
1/4 cup chopped cilantro leaves
1 large egg
1 tsp. salt
1/2 tsp. black pepper
1/2 cup mayonnaise
1 roasted red pepper- canned or fresh
1 tsp. balsamic vinegar
1 tsp. dried basil
6 slices pepper jack cheese
6 slices red onion
6 slices tomato
6 romaine lettuce leaves
6 onion rolls toasted


Mix the first six ingredients in a large bowl until well combined. Divide into six portions and form into 4 inch patties with a slight well in the middle for more uniform cooking. Grill on medium heat about 4 minutes per side for medium or 6 minutes per side for well done. Top each patty with a slice of cheese the last minute or two of cooking time. Remove patties to foil covered pan and keep warm. Place the mayonnaise, red pepper, balsamic vinegar, and basil in a food processor and pulse until smooth. Toast the onion rolls by placing them inside down on the hot grill for 1-2 minutes.
To assemble the burgers, top each roll half with 2 Tbsp. aioli, place patty with cheese on bottom roll and top with lettuce, onion, tomato, and top of roll.


These burgers are bold and full of sweet, tangy, and spicy flavors. We have six children ages 6 to 21 and this is one dinner they all enjoy, and ask for often.