Herbed Aïoli Burgers

Herbed Aïoli Burgers
Photo by Scott Phillips


  • 1-¼ lb. ground beef (80% lean), preferably grass-fed
  • 1 tsp. finely chopped fresh marjoram
  • Kosher salt
  • 2 Tbs. red wine vinegar
  • 1 cup extra-virgin olive oil
  • ¼ cup chopped fresh tarragon
  • 1 tsp. finely chopped fresh rosemary
  • + 10 more ingredients
    • 4 hamburger rolls, preferably brioche
    • Lettuce and tomato for serving (optional)
    • 1 large egg yolk
    • 1-½ tsp. Dijon mustard
    • ¼ cup chopped fresh basil
    • 1 small clove garlic
    • 2 Tbs. finely chopped fresh basil
    • ¼ cup chopped fresh flat-leaf parsley
    • ¼ cup thinly sliced fresh chives
    • Kosher salt and freshly ground black pepper

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...

View full recipe at Fine Cooking


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