1.) Mix all the cranberry aioli ingredients together using a mixing bowl and a whisk until they are fully incorporated. Cover with plastic wrap and store in the refrigerator under 41 degrees Fahrenheit until ready to use.
2.) Using a separate mixing bowl mix all the above listed ingredients together for the burgers. Mix until all ingredients are well incorporated but not over mixed.
3.) Form Burgers into 6 Ounces patties (For consistency purposes I use a 6 Ounces ice cream scoop).
4.) Grill on a charcoal grill on high heat for 2 minutes then rotate them 90 degrees.
5.) Grill for another 2 minutes then flip the burgers
6.) Grill for two minutes and then rotate them 90 degrees.
7.) Top the burgers with a slice of smoked Gouda cheese.
8.) After two minutes take a temperature reading. The burgers need to reach 165 degrees and when they do remove them from the grill.
9.) Let the burgers rest for 3 minutes. While letting the burgers rest, lightly grill the brioche buns.
10.) ŇPlateÓ each burger on top of the brioche bun and smear 1 Ounces of cranberry aioli on top of each of them.
