Your search for the best burger for a Memorial Day or summer barbecue is over. At least mine is. This cheeseburger, served at our Bar Verde locations, is perfect for upping anyone's gourmet grilling game. The simple-to-make aioli is spiked with peppercorns and nutty roasted garlic. (Our roasted garlic recipe couldn't be it easier to make this flavor a staple in your pantry-buying bulk cloves means no annoying peeling or messy squeezing required!) I had enough aioli left over to use as dipping sauce for french fries, which my dinner guests and I were all pretty happy about. I.e., it's really good.

Topping it all, the bite of red onions gets tamed and their sweetness enhanced by being roasted with some balsamic vinegar, thyme and honey (as in our Skirt Steak with Romesco Sauce recipe). Both of these toppings can be made ahead-ideal for both entertaining and bringing them along with you to a picnic BBQ.

At our restaurants, as in this recipe, they grind beef in house for their hamburgers. It produces superior flavor. Plus, you know exactly what is and isn't going into your ground beef (like some un-called-for pancetta I threw in this recipe; I think cured pork is always called for). If you don't have a grinder, meat can be also be ground by pulsing (after a stiffening chill in the freezer) in a food processor in 2-3 batches. If using store-bought, try to purchase the freshest, premium ground beef whenever possible.

Housemade Cheeseburgers
with Balsamic Roasted Red Onions and Peppercorn Aioli
From Nordstrom Bar Verde
(Serves 8)

Peppercorn and Roasted Garlic Aioli
2 cups mayonnaise
1/4 teaspoon garlic, minced
3 tablespoons Roasted Garlic Puree
2 tablespoons lemon juice, freshly squeezed
1 tablespoon whole grain mustard
3/4 teaspoon black peppercorn, freshly ground
3/4 teaspoon green peppercorn, freshly ground
3/4 teaspoon pink peppercorn, freshly ground
1 1/4 teaspoon kosher salt

1. In a large mixing bowl, add mayonnaise, fresh garlic, roasted garlic puree, lemon juice and whole grain mustard.

2. Whisk the ingredients together until well combined.

3. Grind the black, green and pink peppercorns in a spice grinder or pepper mill until slightly coarse.

4. Add all of the peppercorns to the aioli mixture, adjust seasoning with salt if necessary.

5. Cover and refrigerate until needed. The aioli can be refrigerated for up to 2 days.

Balsamic Roasted Onions
1/2 cup balsamic vinegar
1/4 cup honey
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh thyme
2 large red onions, cut into 1/2-inch-thick rings
Kosher salt
Freshly ground black pepper

1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.

2. In a medium bowl, whisk the balsamic vinegar, honey, oil and thyme together. Arrange the onion slices on the prepared baking sheet, season with salt and pepper and evenly pour the vinegar mixture over the sliced onions.

3. Bake, stirring occasionally, until the onions are tender and the vinegar mixture has thickened, about 30 minutes.

4. Let cool on the baking sheet. Transfer the onions and pan juices to a bowl. The onions can be covered and refrigerated for up to 2 days. Let come to room temperature before serving.

Home-Ground Hamburger
2 pounds beef chuck roll
1 pound beef brisket
1 pound sirloin beef

1. Cut the beef into log strips or cubes that are small enough to fit in the grinder tube. Arrange in a even layer on a sheet pan and freeze for about an hour until stiffened.

3. Put the strips through the meat grinder using the plunger. Alternate between meat cuts to ensure every patty contains the correct ratio.

4. In a large bowl or sheet pan, mix the first grind with your hands. For improved texture, return meat to grinder for a second grind.

5. Lightly form softball sized rounds into 7-ounce patties that are 4 1/2 inches across. Cover and refrigerate until ready to grill.

Cheeseburger Grilling and Assembly
7-ounce burger patties
Brioche rolls
Peppercorn Aioli
8 ounces sharp cheddar cheese, sliced 1/8-inch thick
4 ripe tomatoes, sliced 1/4-inch thick
Balsamic Roasted Red Onions
Kosher salt and freshly ground black pepper for seasoning

1. Prepare a medium-heat two-zone fire in a charcoal grill ( read our expert tips for mastering your charcoal grill) or preheat a gas grill on medium.

2. Season both sides of each patty with salt and pepper. Clean and lightly brush grill grate with vegetable oil. Place patties directly over fire and cook on first side 3-4 minutes until brown. To maximize juiciness, avoid pressing on the patties. Move burgers to indirect heat zone if flare-ups occur. Flip burgers and cook on second side until brown and desired doneness is achieved (another 3-7 minutes-for medium rare to well done, respectively).

3. Transfer burgers to a clean plate, top with a slice of cheese and let rest, loosely tented with foil, while toasting the buns on the grill (2-3 minutes).

4. Generously spread Peppercorn Aioli onto top and bottom halves of each bun. Season sliced tomato with a pinch of salt and place onto bottom bun. Layer burger patty on top of tomato, followed by a few Balsamic Roasted Red Onion rings (a drizzle of their juice, if desired) and close the burger with the top bun.

Find more recipes to try in our What's Cooking series and Nordstrom Cookbooks. Have a favorite dish or beverage from our restaurants or cookbooks that you'd like to see featured? Let us know in the comments!

-Jeff Powell