FOR THE AÏOLI
1 small clove garlic
Kosher salt
1 large egg yolk
2 Tbs. red-wine vinegar
1½ tsp. Dijon mustard
1 cup extra-virgin olive oil
¼ cup chopped fresh basil
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh tarragon
¼ cup thinly sliced fresh chivesherbed aïoli burgers
These burgers get a double whammy of herb flavor: Finely chopped herbs are
mixed into the beef, then the burgers are topped with an herbed mayonnaise that’s
so good it can be served on its own as a dip for french fries or chips. Serves 4
FOR THE BURGERS
1¼ lb. ground beef (80% lean), preferably
grass-fed
2 Tbs. finely chopped fresh basil
1 tsp. finely chopped fresh marjoram
1 tsp. finely chopped fresh rosemary
Kosher salt and freshly ground
black pepper
4 hamburger rolls, preferably brioche
Lettuce and tomato, for serving (optional)MAKE THE AÏOLI
Peel, mince, and mash the garlic to a paste
with a pinch of salt. In a food processor, pulse
the egg yolk, vinegar, mustard, garlic paste,
and ½ tsp. salt until combined. With the
machine running, drizzle in the olive oil until
the mixture is emulsified. Add the herbs and
pulse once or twice to combine. Transfer to
a small bowl and season to taste with salt.(The aïoli will keep, covered and refrigerated,
for up to 5 days.)MAKE THE BURGERS
Prepare a medium (3500F) gas or charcoal
grill fire.
In a medium bowl, combine the ground
beef, basil, marjoram, rosemary, 1 tsp. salt,
and a few grinds of pepper. Form into four
½-inch-thick patties. Press the center of each
patty with 3 fingers to make an indentation.
(For more information on shaping burgers,
see Test Kitchen, p. 89.)
Grill the burgers, covered, flipping once,
until cooked to your liking, about 6 minutes
for medium rare (125°F).
Transfer the burgers to a plate and keep
warm.
Toast the buns cut side down on the grill.
Serve the burgers on the buns, topped with
the aïoli, lettuce, and tomato, if using.Note: The aïoli contains a raw egg yolk; if
that’s a concern, use pasteurized eggs.FINECOOKING.COM 57