Recipe Photo of Burger

The Kelsi Burger

Straight up, this is a great burger recipe. We created this sandwich for country music artist Kelsi Mayne. This burger is sweet, sour, spicy and savory to hit every note Kelsi through at us. By doing so, we named the delicious sandwich “The Kelsi Burger”. We loved using the roasted red bell pepper and sriracha because it reminded us so much of Kelsi Mayne’s hair. What a fun recipe and I know this burger and Kelsi are going to do big things. You should invite them both to your next BBQ. Give this recipe a try! Want to learn more about Kelsi Mayne? Check out her full interview by clicking here.

The Kelsi Burger

Prep Time15 mins
Cook Time15 mins
Chill Salsa Verde30 mins
Course: Main Course
Cuisine: American
Keyword: aioli, BBQ, hamburger, Kelsi Mayne, salsa verde, Southern Fellow
Servings: 4 burgers



  • 4 Brioche Hamburger Buns
  • 1 1/3 lbs fresh ground chuck
  • 2 tsp salt
  • 1 tsp pepper
  • 1/2 tsp garlic powder
  • 8 oz cream cheese
  • 1 large red bell pepper
  • baby lettuce

Salsa Verde

  • 5 tomatillos
  • 3 tbsp onion diced
  • 2 cloves garlic diced
  • 2 tbsp lime juice
  • 1/2 tsp sugar
  • salt
  • pepper
  • olive oil

Sriracha and Lime Aioli

  • 1/2 cup heavy mayo
  • 2 tbsp Sriracha
  • 1 clove garlic diced
  • 2 tbsp lime juice


  • Heat your grill to medium high.
  • Coat the tomatillos and red bell pepper with olive oil and sprinkle with salt and pepper
  • Place them on the grill. Grill the bell pepper until it is almost black on all sides. Remove the blackened skin and seeds. Divide into 4 pieces. Grill the tomatillos on all sides for 3-4 minutes. The should have some grill marks.

Salsa Verde

  • Using a food processor toss in the tomatillos. Give it a few pulses until it looks salsa like in texture. Add the tomatillos and the remaining ingredients to a bowl and combine. Refrigerate! for at least 30 minutes/

Sriracha and Lime Aioli

  • Combine all the ingredients in a bowl and mix.


  • Form (4) 1/3 lb patties. Season them with the salt, pepper and garlic powder. Place on the hot grill and cook each side 4-6 minutes until desired temperature. Well done is 165 degrees.
  • Place 2 oz of cream cheese on each patty and toast the buns. Remove buns and patties from the grill.

the Finish

  • Coat each half of the bun with the aioli. Place a patty on the bottom half of the bun. Next add a section of the bell pepper, salsa verde and finish with the baby greens. Finish with the top half of the bun. Enjoy!

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