Categories: Burgers
Ingredients
- Garlickly Aioli:
- 2 egg yolks
- Juice of 2 small lemons
- 2 garlic cloves, crushed
- 2 tsp Dijon
- 3/4 to 1 cup olive oil
- 3 tbsp. drained Italian capers
- Salt and pepper
- Burgers:
- 2 lb. ground beef
- 2 tbsp. Worcestershire
- Kosher salt and black pepper
- Olive oil, for drizzling
- 2 tbsp. butter
- A fat sprig of rosemary
- 1 large garlic clove, crushed
- 4 slices fresh mozzarella
- Fixins:
- Crusty soft rolls
- Sliced red or white onion
- Sliced ripe tomatoes
- Shredded escarole or romaine
- Giardiniera
- Fancy potato chips, for serving
Directions
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In a food processor, add the egg yolks, lemon juice, garlic, and Dijon. With the machine running, stream in the olive oil; run the machine until the aioli is emulsified. Add the capers and pulse into the aioli. Season with salt and pepper.
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Heat a large cast-iron griddle or skillet over medium-high to high. In a medium bowl, mix the beef with the Worcestershire; season with salt and pepper. Form into 4 large patties. Drizzle the oil into the pan. Add the patties and cook, about 7-8 minutes for medium-rare. Add the butter, rosemary, and garlic to the pan. Using a large spoon, baste the patties with the garlic-rosemary butter; top with the cheese. Tent the pan loosely with foil to melt the cheese, about 1 minute.
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Build the burgers by stacking the roll bottoms, onion, tomatoes, burgers, and escarole. Slather the roll tops with the garlicky aioli and place on top. Serve the giardiniera and fancy potato chips on the side.