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.
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