Burger of the Month: Tuscan-Style Steak Burgers with Garlicky Aioli

My friend Kenny Oringer, a great chef, made a brilliant steak tartare for my wedding-anniversary potluck in Tuscany. It had a caper-anchovy aioli, Burrata, and chunky breadcrumbs for crunch. Here’s my burger version of that masterwork. This one’s for you, Ken!
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Tuscan-Style Steak Burgers with Garlicky Aioli

Recipe by Rachael Ray

Serve these big burgers rare to medium-rare, like a Tuscan steak. For thinner patties, use 1 1/2 pounds of meat. Grind your own meat with a stand mixer using a grinding attachment, or ask your butcher to grind a mix of sirloin and flap meat or hanger steak and short rib. 

  • 4Servings

Ingredients

Garlicky Aioli

  • 2 egg yolks
  • Juice of 2 small lemons (about 6 tbsp.)
  • 2 cloves garlic, crushed
  • 2 tsp. Dijon mustard
  • 4 anchovy fillets About 3/4 to 1 cup EVOO
  • 8 green Cerignola olives or other fatty olives, pitted
  • About 3 tbsp. drained Italian capers
  • Salt and pepper

Burgers

  • 2 lb. coarsely ground best-quality beef
  • 2 tbsp. Worcestershire sauce
  • Kosher salt and black pepper
  • Olive oil, for drizzling
  • 2 tbsp. butter
  • A fat sprig of rosemary
  • 1 large clove garlic, crushed
  • 4 slices (1/4 to 1/2 inch thick) fresh mozzarella or 4 thick slices mild provolone (from the deli counter)

Fixin's

  • Crusty soft rolls (such as plain or sesame kaiser rolls or round Italian sandwich rolls), split and lightly toasted
  • Sliced red or white onion, sliced ripe tomatoes, and shredded escarole or romaine, for topping
  • Giardiniera (hot pickled vegetables in brine) and fancy potato chips, for serving

Preparation

1. In a food processor, add the egg yolks, lemon juice, garlic, Dijon, and anchovies. With the machine running, stream in the EVOO; run the machine until the aioli is emulsified. Add the olives and capers and pulse into the aioli. Season with salt and pepper.     

2. 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 kosher salt and black pepper. Form into 4 large patties (thinner in the centers for even cooking). Drizzle the pan with olive oil. Add the patties and cook, about 5 to 6 minutes for rare or 7 to 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. 

3. 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.