Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Herbed Aïoli Burgers

Scott Phillips

Servings: 4

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.

Ingredients

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)

Nutritional Information

      Nutritional Sample Size (with 2 Tbs. aïoli)
      Calories (kcal) : 550
      Fat Calories (kcal): 330
      Fat (g): 37
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 22
      Cholesterol (mg): 105
      Sodium (mg): 620
      Carbohydrates (g): 22
      Fiber (g): 1
      Protein (g): 29

Preparation

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.

Note: The aïoli contains a raw egg yolk; if that’s a concern, use pasteurized eggs.

Reviews

Rate or Review

Reviews

  • kuszka | 11/04/2015

    I am doing simillar my own in house. Somoeone stole my recipe! ;D

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks