Southwestern Aioli Recipes

Steps:

• Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.

Steps:

• Mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Steps:

• Chop garlic, and add a pinch of salt. Mash into a paste with a knife's flat side or a mortar and pestle.
• Whisk egg yolks with 1/2 teaspoon salt in a bowl. Slowly add lemon juice and water, and whisk until thoroughly blended.
• Add about 1/4 cup oil, drop by drop, whisking until emulsified.
• Gently whisk in remaining oil in a steady trickle. Stir in garlic.

Steps:

• Process yolks, garlic, and mustard in a food processor until combined. With machine running, gradually add safflower oil, drop by drop, until emulsified. Add olive oil in a slow, steady stream until a thick mayonnaise forms. Season with salt and pepper. Mix in lemon juice and 2 teaspoons cold water. Transfer to a bowl. Serve at room temperature; do not leave unrefrigerated longer than 1 hour. Aioli can be refrigerated, covered, up to 2 days.

Steps:

• To Make the Chipotle Aioli: Add all the ingredients to a food processor and puree. Season to taste with salt and pepper.
• To Make the Burgers: Heat grill.
• Combine all burger ingredients in a mixing bowl and mix well. Form into four patties. Grill both sides, top each with slice of cheese and transfer to grilled buns.
• Dress burgers with sliced red onions, jalapenos, lettuce, pickles, bacon and Chipotle Aioli, as desired.