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White Cheddar Shallot Crunch Burger with Chili Paste Mayo

Food Blog with Recipe First @foodblogwithrecipefirst

For the shallots:

  • 2-3 shallots

  • Your favorite frying oil

Thinly slice shallots and pour enough oil to coat the bottom of a small to a medium pan.

Fry the shallots on medium-high until lightly browned, then transfer to a paper towel-lined plate and drop some salt all over them.

For the burger patties:

  • 85/15 ground beef (however much you need to feed yourself or your group)

  • White Cheddar (preferably aged, I used Beechers)

  • 1 tbsp kosher salt

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 tsp white pepper

Form the beef into patties. Combine the seasonings (this makes a lot, feel free to halve or quarter this amount also.. this just makes easy measurements) and coat both sides of burger patties with the seasoning blend.

Cook the patties your favorite way, melt the white cheddar on them

For the chili paste mayo

  • 1 tbsp mayo

  • 1 tsp chili paste/chili oil/chili crunch

Just stir the two things together. If you haven't had Chili Paste/Chili Oil/Chili Crunch, etc before, go pick some up at the store. It's in a jar, and it's really good.

For the rest of the burger

  • Hamburger buns, buttered and grilled (I used potato buns)

  • Arugula

  • Anything else spicy or crunchy (I added sauteed jalapenos)

Buttering the bun and grilling it in a hot pan or on the grill is 75% of making the burger taste good. Do that. After that, apply the chili paste mayo to both sides of the bun.

Add your arugula and other condiments to the bottom bun, and your fried shallots to the top bun.

Put the burger in between the buns.


This burger has been a work in progress of a lot of flavors I've been working with lately, and it's just a nice savory, spicy, crunchy, fatty bomb of flavor. If I ever find myself behind the wheel of a food truck or something, this would be on the menu. There might even be a medium to a long wait.

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