Grass Fed Beef Burgers with Sriracha Aioli
- 1 teaspoon olive oil
- 1 sweet onion, sliced
- 8 ounces mushrooms, sliced
- salt and ground black pepper to taste
- ½ cup red wine (like Merlot or Syrah)
- 4 six-ounce grass-fed ground beef patties
- ½ cup mayonnaise
- ½ teaspoon Sriracha sauce
- ½ shot brewed espresso
- 4 whole grain hamburger buns
- 4 slices Monterey Jack cheese
- 1 cup arugula
Heat oil in a large skillet over medium-high heat. Sauté onion and mushrooms in hot oil until onion begins to soften, about 5 minutes. Season vegetable mixture with salt and pepper; continue to sauté until onions and mushrooms brown, about 5 minutes more.
Pour the red wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until wine evaporates, about 2 minutes; remove from heat.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Cook burgers until they are firm, hot in the center, and just turning from pink to grey, 8 to 10 minutes per side for medium well. An instant-read thermometer inserted into the center should read 150 degrees F.
Whisk mayonnaise, Sriracha sauce, and espresso together in a bowl until aioli is smooth.
Spread aioli on each hamburger bun. Place a beef patty on the bottom bun, top with a slice of Monterey Jack cheese, one quarter of the onion-mushroom mixture, ¼ cup arugula, and cover burger with the top bun. Repeat with remaining burgers.