In a small bowl mix mayo, dijon mustard, smoked paprika, and sriracha sauce. One-third of the sauce will be kept for smearing on the burgers buns the rest will go into the ground beef.
In a large bowl place the ground beef, add salt, black pepper, and 1 cup of the mayo mixture.
Mix everything very well. You will have a big blob of pink ground beef. It may look a little less appetizing now, but wait until this mixture gets grilled!
I measured out 6 oz patties (170grams) and had 8 big patties in total. You can definitely go a little smaller. 4 oz patties will work just fine. That way you will end up with about 12 patties in total. Smaller patties mean less time while grilling and also means that you need to be a little careful while flipping them. Other than that, you are good to go. Make sure the patties are large enough to cover the surface of the burger buns you are using. Some shrinkage will happen.
While forming the patties I want you to pay attention and not make the patties very dense. Do not pack them tight. Shape them ever so gently and handle them with care. Place the patties on a baking sheet (I usually cover the baking sheet with an aluminum foil), cover with cling wrap and refrigerate for 15-30 minutes.
Slice a whole onion in 1-inch rings. Using skewers is optional. If you have skewers handy poke through the onions rings with skewers, lightly oil or spray from both sides and keep aside to get grilled. You may grill the onions first and then use the grill for cooking the patties.
am using a gas grill for this recipe. Pre-heat the grill on high with the lid closed for 10 minutes. Once the grill is hot enough, turn the dial to medium (medium to medium-high) and gently lay the burger patties on the grate.
Close the lid f the grill and cook the patties for 4 minutes. If you are using smaller, 4 oz patties, please adjust the cooking time to 3 minutes.
Once the time is up, open the lid and gently flip the burgers. Close the lid and cook for another 3 minutes (2 minutes if the patties are smaller).
Open up the lid of the gas grill and place cheddar cheese slices on each patty. Close the lid for another 1 minute for cheese to slightly soften or melt on the burger patties. Once that’s done, bring grilled patties and grilled onions to assemble the burgers.
Spread the remaining smoked mayo on the burger buns, use vegetables of your choice to assemble perfect burgers! I use tomatoes, lettuce or spring mix, cucumbers, and cilantro. VOILA!!!