Herbed Aïoli Burgers

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)

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.