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Jamie Purviance

Fontina Cheeseburgers with Lemon-Herb Mayonnaise

  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    8 to 10 min.

Serves 4
Prep Time
20 min.
Grilling Time
8 to 10 min.

the Ingredients

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  • 240 milliliters mayonnaise
  • 2 tablespoons finely chopped fresh chives
  • 1½ tablespoon finely chopped fresh Italian parsley leaves
  • 2 teaspoons finely chopped fresh thyme leaves
  • 2 garlic cloves, minced
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 680 grams ground chuck (80% lean)
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 large yellow onion, cut crosswise into four slices about 12 millimeters thick
  • 2 tablespoons extra-virgin olive oil, divided
  • 140 grams Fontina cheese, thinly sliced
  • 4 Hawaiian sweet sandwich buns, or other soft sandwich buns, split
  • 4 large leaves butter lettuce


  • 01 In a small bowl whisk the mayonnaise ingredients. Cover and refrigerate.
  • 02 Mix the ground chuck, salt, and ¾ teaspoon pepper. Gently form four patties of equal size, each about 18 millimeters thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimeters wide in the center of each patty to prevent them from forming a dome as they cook.
  • 03 Prepare the grill for direct cooking over medium-high heat (200º to 260ºC). 
  • 04 Lightly brush the onion slices on both sides with oil, and brush the cut side of the buns with oil. Grill the onion slices and the patties over direct medium-high heat, with the lid closed, until the onions are lightly charred on both sides and the patties are cooked to medium doneness (70ºC), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place the cheese on the patties to melt, and toast the buns, cut side down, over direct heat.
  • 05 Build each burger on a bun with the mayonnaise, a patty, and onion slice, and a lettuce leaf. Serve warm. 

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