For the Aioli

• 1 cup mayonnaise
• 1 tablespoon garlic, minced
• 1/2 lemon, juiced
• 2 teaspoons ground Vadouvan Curry

For the Burgers

• 2 onions, caramelized
• Butter
• 4 burger patties, beef or lamb
• 8 slices of provolone cheese
• 4 burger buns

For the Aioli

Add mayonnaise, garlic, lemon juice, and Vadouvan Curry to a small bowl.

Mix well with a whisk or a spatula.

Cover and place in the refrigerator overnight allowing for flavors to meld.

For the Burgers

Heat your frying pan to a medium heat and add a little butter.

Place the burger buns in the pan, inside down, and let sit for 30 seconds or so until the inside of the buns become toasted.

Repeat until all the buns are finished and set aside.

Place the burger patties in the frying pan and cook for 3-5 minutes.

Flip the patties and repeat on the other side.

Flip one more time and add 2 slices of provolone to each burger. Cover the pan and wait 30-60 seconds.

When the cheese is melted, remove each burger patty from the pan and place on a burger bun.

To finish the burger, add 2-3 heaping tablespoons of your Vadouvan Curry Aioli and some caramelized onions to each one.

Serve hot and enjoy!