Herbed Aioli Burgers

If you like fresh basil, and who doesn't, you'll love these burgers! Made with lots of fresh herbs, homemade aioli, and served here with fresh guacamole and sweet potato fries.   Recipe from Fine Cooking magazine.

For the aïoli 1 small clove garlic Kosher salt 1 large egg yolk 2 Tbs. red wine vinegar 1-1/2 tsp. Dijon mustard 1 cup extra-virgin olive oil 1/4 cup chopped fresh basil 1/4 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh tarragon 1/4 cup thinly sliced fresh chives For the burgers 1-1/4 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 1/2 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. Make the burgers Prepare a medium (350°F) 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 1/2-inch-thick patties. Press the center of each patty with 3 fingers to make an indentation. 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. Make Ahead Tips The aïoli will keep, covered and refrigerated, for up to 5 days.

For the aïoli

1 small clove garlic

Kosher salt

1 large egg yolk

2 Tbs. red wine vinegar

1-1/2 tsp. Dijon mustard

1 cup extra-virgin olive oil

1/4 cup chopped fresh basil

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh tarragon

1/4 cup thinly sliced fresh chives

For the burgers

1-1/4 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 1/2 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.

Make the burgers

Prepare a medium (350°F) 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 1/2-inch-thick patties. Press the center of each patty with 3 fingers to make an indentation.

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.

Make Ahead Tips

The aïoli will keep, covered and refrigerated, for up to 5 days.