Smoky BBQ Burger with Garlic Aioli and Fried Egg Recipe

Who knew Budweiser expanded into sauces and marinades? I joined a group of bloggers to test Budweiser’s new BBQ Sauces and Marinades, and this first recipe features Budweiser Sweet & Smoky BBQ Sauce in a Smoky BBQ Burger with Garlic Aioli and a Fried Egg.

I received samples of the Budweiser sauces to create this recipe. Sponsored by Budweiser Sauces.

BBQ season is in full swing, and these Budweiser BBQ sauces and marinades are a welcome addition to any grilling lineup. I received the full range of sauces and marinades to sample while designing recipes. The flavors stood out for their balance and depth, and I found this Sweet & Smoky variety perfect for a burger that combines rich, savory notes with bright, tangy accents.

Inspiration from a Turkish breakfast: Cilbir

This Smoky BBQ Burger is a fusion built on the flavors of Cilbir, a Turkish breakfast dish that pairs garlic yogurt sauce with a fried or poached egg and smoked paprika butter. I borrowed the core elements—garlicky creamy sauce, a runny egg, and smoky paprika butter—and translated them into a burger format.

The burger layers garlic-dill aioli on the bottom bun for creaminess, a crisp lettuce leaf for texture, a beef patty brushed with Budweiser Sweet & Smoky BBQ Sauce for bold flavor, quick pickled onions for acidity, a fried egg for richness, and a spoonful of smoked paprika butter to finish. All of that between lightly toasted buns makes a satisfying summer meal that’s both familiar and slightly unexpected.

How to make the Smoky BBQ Burger

The recipe has a few components, but none are difficult. The only element that benefits from a short advance step is the quick pickled onions, which need about 30 minutes in the fridge to develop their bright flavor. The burgers and eggs come together quickly—if you grill outdoors you can manage both at once; otherwise cook burgers first and let them rest while you fry the eggs.

Step-by-step overview

• Slice the onion thinly and prepare a quick pickling liquid of warm water, apple cider vinegar, sugar and salt. Submerge the onion and refrigerate for at least 30 minutes.
• Make garlic-dill aioli by mixing mayonnaise, Greek yogurt, minced garlic, chopped dill, salt and pepper. Refrigerate until ready to assemble.
• Shape beef into patties (this recipe makes two smaller patties) and preheat the grill or skillet. Grill patties and brush with Budweiser Sweet & Smoky BBQ Sauce during cooking.
• Toast the buns briefly on the grill until they show light grill marks.
• Fry eggs in butter until the whites are set and yolks remain runny; cover the pan to help the whites cook evenly.
• After removing the eggs, melt butter in the pan and stir in sweet smoked paprika (add a pinch of hot smoked paprika if you want heat). Spoon this paprika butter over the fried eggs.
• Assemble: spread garlic aioli on the bottom bun, add lettuce, the BBQ-coated patty, a spoonful of pickled onions, the fried egg with paprika butter, and top with the bun. Serve with extra Budweiser Sweet & Smoky Sauce on the side if desired.

Ingredients (Serves 2)

Instructions

1. Make the pickled onions: Place sliced onions in a jar. Combine warm water, apple cider vinegar, sugar and salt; pour over onions, seal and refrigerate at least 30 minutes.
2. Make the garlic aioli: Mix mayonnaise, Greek yogurt, dill, garlic, salt and pepper in a bowl. Chill until ready to use.
3. Cook the burgers: Preheat grill or skillet and lightly oil. Form two patties (~1/4 lb each). Cook about 3 minutes on the first side, flip and brush with BBQ sauce. Cook another 3 minutes, flip again and brush sauce on the other side. Cook to desired doneness.
4. Toast the buns: Place buns cut-side down on the grill for 1–2 minutes until light grill marks appear.
5. Fry the eggs: In a skillet, heat 1 tbsp butter, crack in two eggs, season with salt and pepper, cover and cook 2–3 minutes until whites are set and yolks are still runny.
6. Make paprika butter: Remove eggs, add 1 tbsp butter to the pan, melt and stir in sweet smoked paprika (add a pinch of hot smoked paprika for heat). Spoon over the eggs.
7. Assemble: Spread garlic aioli on the bottom bun, add lettuce, the BBQ-coated patty, pickled onions, the fried egg with paprika butter, and top with the bun. Serve with extra BBQ sauce if desired.

Notes and tips

You will have more pickled onions than you need for two burgers; they keep well in the refrigerator for a couple of weeks and add bright acidity to sandwiches, salads and bowls. Use a meat thermometer if preferred to check doneness. If managing grill and skillet at once is tricky, rest the cooked patties covered while you fry eggs indoors.

Nutrition (per serving)

Calories: 679 kcal | Carbohydrates: 23 g | Protein: 32 g | Fat: 49 g | Saturated Fat: 13 g | Cholesterol: 257 mg | Sodium: 541 mg | Potassium: 456 mg | Sugar: 4 g | Vitamin A: 280 IU | Vitamin C: 1 mg | Calcium: 147 mg | Iron: 4.4 mg

This burger has become a favorite at home: the combination of garlicky aioli, tangy pickled onions, sticky sweet-smoky BBQ and a runny egg creates a layered, satisfying bite. I used Budweiser Sweet & Smoky BBQ Sauce for this version, but other varieties from the same line will also work well depending on whether you prefer sweeter, spicier, or more tangy profiles.

This post is sponsored by Budweiser Sauce.

Author: Edyta. For more recipes and photography, follow Eating European on social channels or explore the blog for additional ideas and seasonal grilling recipes.