This juicy bacon cheeseburger with roasted garlic aioli and caramelized onions is served on a Hawaiian roll bun for a mouth-watering restaurant style treat.Jump to Recipe
A couple of years ago when Nicole and I were out in California for the first time, we stumbled across a burger that Nicole has dreamt about ever since. I’m pretty sure a juicy patty, caramelized onions, and bacon are all requirements for Nicole’s perfect burger. Add in some garlic aioli and put it on four King’s Hawaiian Rolls, and the Dog Haus Holy Aioli became unforgettable.
This bacon cheeseburger with garlic aioli is our recreation of the Holy Aioli burger. Making our favorite restaurant burgers at home is a great way to try out new recipes. Even though all the ingredients are laid out for us, we still need to determine our own way of making and assembling the burger.
We started by switching out the Hawaiian Rolls for the King’s Hawaiian hamburger buns to match the bun size to the patty. We have made plenty of burgers using four Hawaiian rolls, but without a super wide patty, the burger tends to get lost.
While we were tempted to make our own garlic aioli, Stonewall Kitchen’s Roasted Garlic Aioli is just too good to not use. Then all it took was frying up some bacon, grilling our classic burger patties with melted American cheese, and caramelizing an onion to create our version of this delicious burger.
The Dog Haus has been a part of many good memories for Nicole and I, the first capping off a day of exploring Pasadena. After walking around downtown, doing some shopping, and of course playing some games in Pasadena’s retro arcade, we needed to find a good place to eat. An outdoor patio with some cute string lights caught our eye, and we were set when we saw they served burgers and beer. The best part of all was when the burgers came out on Hawaiian rolls and changed our lives forever.
Since that day in Pasadena, the Dog Haus has been our go to for road trips and late nights out. Whether it’s a midnight burger after a weekend in Joshua Tree, or a celebration meal after a mid-pandemic cross-country road trip, the Holy Aioli burger always hits the spot.
And we now have the luxury of enjoying the same wonderful flavors at home with this bacon cheeseburger with garlic aioli. Along with a semi-local Sierra Nevada Wild Little Thing sour ale and our go-to Alexia fries, this month we relived some great memories over a delicious dinner.
We hope that you will give this burger a try and enjoy it as much as we do!
Bacon Cheeseburger with Garlic Aioli
- 2 burger buns
- 3 slices American cheese
- 4 strips bacon
- Beer Caramelized Onions (see ingredients below)
- 4 tsp garlic aioli*
Beer Caramelized Onions
- 1 medium white or yellow onion
- 1 tbsp vegetable oil
- 1 tbsp butter
- ¼ tsp granulated sugar
- Pinch salt
- ½ cup beer
How To Make The Pasadena Burger
- Begin by preparing the Beer Caramelized Onions (see directions below).
- While the onions are cooking, fry up the bacon (see below).
- Once the onions are almost done, grill the Classic Burger Patties until desired doneness and top them each with 1-1/2 slices of American cheese during the last 2-3 minutes of cooking.
- Assemble your Pasadena Burgers: transfer patties to burger buns, top with 2 strips of bacon each and a pile of beer caramelized onions, then spread about 2 tsp garlic aioli on the inside of each top bun before closing.
- Serve with your favorite side, a cold beer, and enjoy!
Beer Caramelized Onions
- Peel onion and cut into strips.
- Heat butter and oil in a large skillet over medium heat until shimmering.
- Add onion and turn heat to medium-low. Cook for about 10 minutes, stirring frequently until they begin to soften and change color.
- Add sugar and salt, stirring well to coat onions evenly. Continue cooking for about 40-50 minutes, stirring occasionally and adding beer as needed when onions start to dry out.*
- Fry bacon in a large skillet over medium-high heat until crispy, flipping occasionally to ensure both sides are crispy.
- Transfer to a plate lined with paper towels to drain and set aside.