1/2teaspoonSweet Smoked Paprika+ optional pinch of hot smoked paprika
Salt & Pepper
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!
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.