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1
For the aioli: In a mini food processor, add egg plus the egg yolk.
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2
Measure and add in grainy mustard and squeeze in lemon juice.
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3
Secure the lid and turn it on.
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4
Slowly stream in the light olive oil.
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5
Add in the chopped garlic, parsley and dill.
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6
Measure and add in the onion flakes, salt, paprika and oregano.
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7
Pulse until the parsley, dill and garlic are blended in and the spices are mixed throughout.
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8
Pour into a container with a tight fitting lid and pop it into the fridge for a few hours.
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9
Overnight would be best.
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10
For the burgers: In a large bowl, throw in the ground chuck.
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11
Add in your favorite hamburger seasoning and mix until combined.
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12
Be careful not to over-mix.
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13
Form the mixed hamburger into 8 equal portions and then form into small patties.
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14
Grill the burgers on a grill pre-heated to medium-high and cook for 5-7 minutes a side or until fully cooked.
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15
Top with 2 pieces of the quartered cheddar cheese and remove to a clean plate.
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16
Toast the pretzel buns halves for a few minutes until golden.
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17
Top each bottom bun with a burger, bacon, a slice of tomato and lettuce.
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18
Smear some of the ranch aioli on the top bun and place it on top of the burger.
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19
Devour.
