Farmstand Burgers with Lemon Artichoke Aioli, Sonoma Jack Cheese, & Avocado-Tomato Relish


For the patties:
16 ounces chuck, trimmed, cut into 1 1/2-inch cubes
16 ounces sirloin, trimmed, cut into 1 1/2-inch cubes
1 3/4 teaspoons kosher salt

For the Lemon Artichoke Aioli:
1 cup mayonnaise
4 cloves garlic
3 teaspoons fresh lemon juice
6 oz marinated artichoke hearts, drained and chopped

For the Tomato Herb Relish:
¾ teaspoon kosher salt
1 Tablespoon red wine vinegar
½ teaspoon honey
1 1/2 cups ripe red tomatoes, (grape, cherry, roma, or similar), chopped
1/8 cup minced red onion
1 California avocado, diced
1 teaspoon fresh chopped thyme
1 Tablespoon fresh chopped basil

Vegetable oil, for brushing on the grill rack
6 Slices Sonoma Jack Cheese
6 soft Kaiser buns, unseeded, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. When the grill is ready, brush the grill rack with vegetable oil
To make the patties: In separate batches, pulse 8 oz at a time of the chuck and sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Mix very gently to combine, being careful not to over mix the meat. Divide the meat into six equal portions, making a small indention in the middle to prevent the burgers from bulging. Set aside. Set aside.

To make the Lemon Artichoke Aioli: In a blender, combine the mayonnaise, garlic, and lemon juice. Blend until very smooth. Add the artichokes to the blender and pulse until the mixture is mainly smooth with a few chunks of artichoke. Set aside the aioli.

To make the tomato-avocado relish: In a small bowl, combine the salt, vinegar, and honey and stir to combine. Add the tomatoes, red onion, avocado, thyme, and basil and stir gently to combine. Set aside.
Grill the patties with the grill top closed for 4 minutes. Turn and grill until an instant-read thermometer inserted into the center of the patties registers 160 degrees F (for medium), about 4 minutes longer. During the final minutes of cooking, top each burger with a slice of cheese, and allow it to melt.
During the last 2 minutes of grilling the patties, place the rolls, cut side down, on the grill to toast.
To assemble the burgers, add the patties to the bottoms of the rolls. Top each with 1/3 cup of the tomato relish. Spread a generous dollop of the aioli on each roll top, and place them on top of the burgers.
Makes 6 burgers