COPYCAT Homemade Counter Burger With Smoky Chipotle Aioli {GAPS Friendly, Gluten Free, Paleo}
We don’t eat out at restaurants very much because, frankly, there aren’t very many places that serve clean unprocessed foods that are health-promoting. However, there are a small handful of places near us that we enjoy eating at every so often. One of those places is The Counter where we get to build custom burgers.
My favorite dish I order there is the organic burger bowl with baked sweet potato fries (I can’t have their fried fries because they use soy oil and I feel awful after I eat soy – I get major hot flashes and sweats.)
I don’t get any dressing or sauces because they are all soy-based but before I realized that (years ago) I ordered their chipotle aioli and it was perfect for dressing as well as dipping my fries in!
Today, I’d like to introduce you to my copycat Homemade Counter Burger With Smoky Chipotle Aioli. This dish is so good that I literally crave it once a week. Sometimes I fry up my own sweet potato fries in organic coconut oil just so I can dip them in this delicious Smoky Chipotle Aioli.
So far, from all the tasters, it has gotten rave reviews. Yay! The Aioli is smoky from this smoked paprika that is cultivated without chemicals.
There is a bit of spice that comes from this chipotle powder but it’s not so hot it will burn your mouth, which I love. Too hot is not enjoyable in my opinion. Though I know certain people would disagree.
I have three notes about this recipe.
1 | You will need an immersion blender for the aioli. It is truly the best tool and works the quickest. Literally, in less than five minutes! I make homemade mayonnaise multiple times a week with this tool and we use it for the base of ranch dressing and various dips as well as for mayo to spread on lettuce wraps.
2 | Another thing I wanted to mention is about buying grass-fed and finished beef. If you can find it and afford it, I highly recommend it. Cows were meant to graze in a pasture and eat grass. Their bodies work the best the way God intended it. That being said, grass-fed and finished beef is the most nutritious beef you can put in your body.
Be sure that if you get it from a ranch that they do not “finish” their beeves on corn to fatten them up. We get ours at a ranch near us and in order to save on costs we purchase a whole cow a year that we split in half with family.
It is the least expensive way to buy beef. If you could save an extra $100 a month for 12 months, to go towards your beef, you would be able to purchase half of a cow including ALL the cuts of meat you want and the bones and organs! It’s so worth it. If you want a place to buy grass-fed and finished beef because you can’t get it in bulk then here is a place I also like. When we don’t have bulk pork from our ranch, I like to order here. *If you are local and you want to look into the ranch we purchase from please email me.
3 | Lastly, you will need to make a batch of my World Famous Guacamole as part of this dish.
- 2 Handfuls Organic Greens (one handful per serving)
- ¼ C. Organic Carrots, julienne cut (1/4 cup per serving)
- 1 Tlbs. Red Onion, sliced (1 Tlbs. per serving)
- 3 Slices Organic Roma or Beefsteak tomatoes (3 slices per serving)
- 1 Organic Hard Boiled Egg, sliced (1 per serving)
- 1 Fresh Whole Pineapple, cored and sliced rounds (use one slice per serving)
- 1 Recipe of my World Famous Guacamole which is linked on my blog
- ¼ lb. Grass Fed and Finished Beef Hamburger (1 per serving)
- 1 Organic Egg
- ⅔ C. Avocado Oil
- 1 tsp. Organic Dijon Mustard
- 1 tsp. Fresh Organic Lemon Juice
- ¼ tsp. Freshly Ground Black Pepper
- ¼ tsp. Sea Salt
- ⅛ tsp. Garlic Powder
- 1 tsp. Smoked Paprika (my favorite one is linked in this post)
- ¾ tsp. Chipotle Powder (my favorite one is linked in this post)
- ½ tsp. Onion Powder
- ½ tsp. Garlic Powder
- ¼ tsp. Sea Salt
- 1½ tsp. Fresh, Organic Lemon Juice
- ¼ tsp. Raw Local Honey
- First, you will make the salad by combining the following fixin's: greens, carrots, red onion, tomatoes, and hard boiled egg. Be sure to multiply ingredients to use for how many servings you will need. I like to plate each serving up pretty rather than combine it all in a bowl.
- Second, you will grill the burgers and pineapple. Grill burger to your liking and you want a little color on your pineapple.
- Third, while the burgers and pineapple are grilling, you will make the Aioli
- Place all ingredients listed under "For The Aioli" in an immersion blender cup.
- Place immersion blender all the way to the bottom of the cup and turn on high.
- Slowly, I mean really slowly (the whole blending process should take about 2 minutes), while you are holding the cup with one hand and the blender with another, start to lift the immersion blender up through the ingredients until it gets to the top.
- * If it turns out really thin you have gone too fast. You can try to blend again but sometimes it doesn't thicken up after the first time. You basically have one shot to get it thick like mayo.
- The finished product should be thick for dipping and just like a mayonnaise would be.
- After you have finished blending the base of the aioli, add all the "Spices for the Aioli" and mix thoroughly.
- It gets better as it sits. I recommend letting the spices show their flavor for about a half and hour at least.
- Leftovers, if you have any, can be stored in the fridge for a week.
- On top of your salad fixin's place your grilled burger. Top that with a scoop of guacamole and top that with 1-2 Tlbs. of Smoky Chipotle Aioli. You can use more if you want to.
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