So….I”m not done with the latest addition of Fine Cooking Magazine, I had to make the excellent Herbed Aioli Burgers. I followed the directions step by step but my aioli sauce never turned white like the picture in the magazine, my sauce was green from all the herbs and not as thick, despite that it didn’t look like the picture it was so full of flavor and delicious. I picked up Brioche bread from a French Bakery by my house and I”m so glad I did, nice soft bread made this. I also used grass fed beef and let the meat marinade in the herbs before making the sauce.
On the side I made a Romaine Salad with baby Heriloom tomatoes drizzled in Orange Muscat Champagne Vinegar and it was excellent.
I’m wanting the change on my food blog to happen already I’m tired of my little pics and squeezed format…..soon. I maybe leaving wordpress….
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.
Note: The aïoli contains a raw egg yolk; if that’s a concern, use pasteurized eggs.
nutrition information (per serving):
Size : (with 2 Tbs. aïoli); Calories (kcal): 550; Fat (g): fat g 37; Fat Calories (kcal): 330; Saturated Fat (g): sat fat g 9; Protein (g): protein g 29; Monounsaturated Fat (g): 22; Carbohydrates (g): carbs g 22; Polyunsaturated Fat (g): 3.5; Sodium (mg): sodium mg 620; Cholesterol (mg): cholesterol mg 105; Fiber (g): fiber g 1;
PHOTO: SCOTT PHILLIPS