Smoky BBQ Burger with Garlic Aioli & Fried Egg

This post may contain affiliate links which won’t change your price but will share some commission.

• Author
• Recent Posts

Follow me

Edyta

Author at Eating European

Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes

Follow me

Latest posts by Edyta (see all)

• Botwinka – Polish Young Beets Soup - October 11, 2020
• Chicken Kiev (Classic Eastern European Recipe) - May 17, 2020
• Olive Oil Chicken Thighs Mediterranean Style - April 25, 2020

Who knew Budweiser was expanding their product line into the world of sauces & marinades? Well, I’m participating in a challenge, with number of other bloggers, to feature recipes with this new line of Budweiser BBQ Sauces and Marinades. This first post features Budweiser BBQ Sweet & Smoky Sauce in this recipe for Smoky BBQ Burger with Garlic Aioli & Fried Egg.

I received samples of the Budweiser sauces to create this recipe. Sponsored by Budweiser Sauces.

The timing of this challenge is impeccable, as we’re now in the midst of the BBQ season. In fact I’m reminded of this on a daily basis, as the aroma of BBQ wafts through my neighborhood. I think you’ll agree that this new line of Budweiser BBQ sauces and marinades will sure become handy tool in maximizing this BBQ season.

I received the whole family of sauces and marinades from Budweiser. I tasted them all while coming up with the ideas for recipes, and I must admit that the taste and quality are excellent. Stay tuned for some more interesting recipes.

Inspiration for this Smoky BBQ Burger comes from Turkish breakfast dish

Burgers are staples in American cuisine, but I decided to throw a little European twist to this classic. After all…I really love food fusions! This recipe for Smoky BBQ Burger is inspired by Turkish breakfast dish called Cilbir.

Cilbir contains garlic, herb yogurt sauce, fried or poached egg and smoked paprika butter. The egg is submerged in garlic yogurt and everything is sprinkled with smoked paprika butter.

I decided to use the combination of these tastes and create a burger that would have garlic herb aioli at the bottom, a piece of lettuce for the crunch, a burger smothered in Budweiser Sweet & Smoky BBQ sauce, some pickled onions to add extra zest, a fried egg on top of it, and some smoked paprika butter to top it all of.

And all of this in between a lightly toasted burger bun, will surely give you a perfect meal to celebrate summer.

How to Make Smoky BBQ Burger

This recipe requires few steps, but trust me they are totally worth it! And if you plan it well, it all comes together really quickly.

The only thing that you need to prep ahead of time are quick pickled onions (but well worth the effort). They will need at least half hour in a fridge to achieve this nice, pickled taste.

The rest is pretty simple. You can fry up your eggs while your burgers are grilling. If you opt to do this on the outdoor grill, even better; you can easily control both burger and egg simultaneously.

But if the juggle is too much, don’t stress it. You can cook your burgers first, cover them with foil and let them rest for few minutes, while cooking your eggs inside.

Here is a Step by Step tutorial

(Printable recipe with exact mesurments, ingredients and instructions can be found below)

• Chop onions into slices;
• Prepare the marinade from water, apple cider vinegar, sugar and salt;
• Submerge your onions and refrigerate; You will end up having a lot more than you need for the burgers but it keeps well in a fridge for couple of weeks and can be added to any dishes you like;
• Make a garlic aioli from mayo, greek yogurt, garlic & dill;

• Heat up your grill – spray it with cooking spray, and place your burger patties on it;
• Cook burgers for few minutes on one side, flip and brush with Budweiser Sweet & Smoky BBQ Sauce;
• Then flip it and brush the burgers with the sauce on the opposite side;

• Place the buns on the grill;
• Toast the buns for short period of time, until you see some grill marks, and then remove them from the grill;
• Add garlic aioli to the bottom half of the bun;

• Place some crispy lettuce on top of the garlic aioli;
• Then place your burger patty on top of the lettuce;
• Add pickled onions on top of the burger;

• Fry up the egg and add it on top of the onions;
• Once the eggs are removed from pan, add butter and smoked paprika, mix it and spoon it over the egg;
• Top the burger with the other half of the bun and serve it with some extra Budweiser Sweet & Smoky Sauce on the side.

This combination of tastes is so incredible that this burger should find its way to the heavy rotation schedule in your house this summer – it surely has in my house. We just couldn’t get enough.

I used the Budweiser Sweet & Smoky BBQ sauce for this recipe, but you can use whichever one you want. I’m sure you’ll agree, Budweiser’s new line of Brewmaster’s Premium BBQ sauces have some really flavorful options. You can check it out on Budweiser website or any of their social media: Twitter, Facebook, Instagram.

Smoky BBQ Burger with Garlic Aioli & Fried Egg

Smoky BBQ Burger with Garlic Aioli & Fried Egg is a perfect summer meal that uses Budweiser Sweet & Smoky BBQ sauce, beef patties, fried eggs, pickled onions and garlic aioli. 

5 from 4 votes

Print Pin Rate

Course: Dinner, Main Course, Main Dish

Cuisine: American, European

Prep Time: 15 minutes

Cook Time: 15 minutes

30 minutes

Total Time: 30 minutes

Servings: 2

Calories: 679kcal

Author: Edyta

Ingredients

Pickled Onions

• 1 Onion red, medium, thinly sliced
• 1 cup Water warm
• 1/2 cup Apple Cider Vinegar
• 1 tbsp Sugar
• 1 1/2 teaspoon Salt

Garlic Aioli

• 1/4 cup Mayonnaise
• 1/4 cup Greek Yogurt
• 1/2 tbsp Dill chopped
• 1 clove Garlic

Burgers

• 1/2 lbs Beef 80/20 fat content
• 2 Burger Buns
• 1/2 cup Budweiser Sweet & Smoky BBQ Sauce
• 2 leaves Lettuce
• 2 tbsp Butter
• 2 Eggs
• 1/2 teaspoon Sweet Smoked Paprika + optional pinch of hot smoked paprika
• Salt & Pepper

Instructions

• Making Pickled Onions: Slice the onions and then put them into a jar. In a cup, combine your water, vinegar, salt and sugar. Pour the mixture over the onions. Close the lid of the jar and refrigerate for at least 1/2 hour. 
• Making Garlic Aioli: Combine mayonnaise, yogurt, dill, garlic, salt and pepper in a bowl. Mix together and set aside.
• Grilling the Burgers: Preheat your grill, then spray it with a non-stick cooking spray. Form 2 patties (approx. 1/4 lb each) from the beef and flatten them out. Place them on your hot grill and cook for about 3 minutes on first side (depending on the thickness of your burger). Flip them and brush them with the BBQ sauce. Cook for another 3 minutes. Flip again and brush with sauce again. You may check for internal temperature and cook for another minute until cooked to desired preparedness. 
• Preparing the burger buns: Place halved buns on a hot grill and cook for a minute or two, until grilled marks are visible but the buns are not burnt.
• Frying the Eggs: In a skillet, heat up 1 tablespoon of butter, crack two eggs, season with salt and pepper, cover and cook for 2-3 minutes, until the egg whites are set but yolks are still runny. 
• Making Paprika Butter: Remove the eggs from the skillet, add 1 tablespoon of butter and melt it. Add sweet smoked paprika. If you want to add a little bit of heat, add a pinch of hot smoked paprika. Remove from the heat. 
• Assembling the burgers: Spread garlic aioli on the bottom half of the bun, add lettuce, BBQ burger patty, some pickled onions, fried egg and spoon over some paprika butter, cover with the other half of the bun and serve with extra BBQ sauce on a side. Enjoy! 

Notes

You will have a whole jar of pickled onions but you will only use a tablespoon or two for your burgers. Pickled onions can be kept in refrigerator for coupe of weeks and can be added to any dishes you like. 

Nutrition

Calories: 679kcal | Carbohydrates: 23g | Protein: 32g | Fat: 49g | Saturated Fat: 13g | Cholesterol: 257mg | Sodium: 541mg | Potassium: 456mg | Sugar: 4g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 4.4mg

Tried this recipe?Show me @eatingeuropean or tag #eatingeuropean!

This post is sponsored by Budweiser Sauce.

Read about the author Edyta here or follow Eating European on social media: Facebook, Instagram, Pinterest, and Twitter.