September 04, 2015 01:17 PM

Iain Bagwell; Inset: Tommaso Boddi/Getty

If you’re tired of the typical burger toppings (cheese, lettuce, tomato, maybe some onion, if you dare), your last summer cookout is the perfect opportunity to step outside the box.

Mindy Kaling created an exclusive cheeseburger with Umami Burger to mark the debut of The Mindy Project on Hulu this month. Sales from the burger also benefit the Pancreatic Cancer Action Network—and we have the recipe.

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“Spicy and cheesy, it reflects my own personality,” Kaling says of her masterpiece that includes pickled jalapeños, fried onion strings and homemade sriracha aioli.

Sure, you should try the burger for $13 at Umami restaurants but why not impress your Labor Day guests by whipping up the burger to end all burgers at home, too?

For more details on The Mindy Burger and other Labor Day recipes, pick up the new issue of PEOPLE, on newsstands now.

The Mindy Burger
Makes: 4 burgers

1 cup mayonnaise
1 clove garlic, minced
2 tbsp. Sriracha hot sauce
½ lemon, juiced
1½ tbsp. butter, melted
4 brioche buns, halved
1½ lbs. ground beef, shaped into 4-in. patties
1 tsp. salt
½ tsp. black pepper
4 slices white cheddar cheese
¼ cup pickled jalapeño slices
¼ cup onion strings (recipe below)

1. To make the Sriracha aioli, whisk together mayo, garlic, Sriracha and lemon juice in a bowl. Chill until ready to use.

2. Brush butter on both cut sides of buns and place on a hot pan or grill to toast.

3. Season burger patties evenly with salt and pepper. In a large heavy-bottom pan over medium-high heat, cook burgers about 4 minutes, until well seared on one side. Flip and cook another 3 minutes. Top with cheese slices and let melt, about 1 minute.

4. To assemble, spread aioli on top and bottom buns. Place burgers on top with jalapeños, more aioli and onion strings.
Prep time: 15 minutes
Cook time: 10 minutes

RELATED: 10 No-Bake Desserts Perfect for Summer

Onion Strings
Makes: 1 cup

1 large yellow onion, cut into thin strips
1 cup buttermilk
1 cup flour or tempura flour
½ tsp. smoked paprika
Vegetable oil
Pinch smoked salt

1. Soak onion strips in buttermilk for about 3 hours. Drain and discard buttermilk.

2. Combine flour and paprika in a bowl, and toss in onion strips until well coated.

3. In small batches, fry onion strings in 1½ in. hot oil (375°) until crispy and light brown, about 1 minute. Drain on paper-towel-lined plate. Season with smoked salt.

RELATED: The Menu for the Best Labor Day BBQ!

—Ana Calderone, @anacalderone

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