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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.


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


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.


Rate or Review

Reviews (2 reviews)

  • DebfromPA | 06/04/2020

    Really enjoying the aioli for this recipe. Couldn't fine fresh tarragon, but it tasted great without. I would recommend making the aioli earlier in the day or the night before to let the flavors develop. Also, aioli is excellent on roasted corn. The mustard flavor is a bit strong, so next time I will decrease to 1/2 tsp.

  • kuszka | 11/04/2015

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

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