Bacon Cheddar Ranch Pub Burgers

For the aioli:
In a mini food processor, add egg plus the egg yolk. Measure and add in grainy mustard and squeeze in lemon juice. Secure the lid and turn it on. Slowly stream in the light olive oil.

Add in the chopped garlic, parsley and dill. Measure and add in the onion flakes, salt, paprika and oregano. Pulse until the parsley, dill and garlic are blended in and the spices are mixed throughout. Pour into a container with a tight fitting lid and pop it into the fridge for a few hours. Overnight would be best.

For the burgers:
In a large bowl, throw in the ground chuck. Add in your favorite hamburger seasoning and mix until combined. Be careful not to over-mix. Form the mixed hamburger into 8 equal portions and then form into small patties.

Grill the burgers on a grill pre-heated to medium-high and cook for 5-7 minutes a side or until fully cooked. Top with 2 pieces of the quartered cheddar cheese and remove to a clean plate.

Toast the pretzel buns halves for a few minutes until golden. Top each bottom bun with a burger, bacon, a slice of tomato and lettuce. Smear some of the ranch aioli on the top bun and place it on top of the burger.

Devour.