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!


Credit: Photography by Christopher Testani

Recipe Summary



Garlicky Aioli


Instructions Checklist
  • 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.     

  • 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. 

  • 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.