Have you ever ordered a “gourmet” burger for $18 and felt something was missing? Often, it’s this. Aïoli — not the stuff in a tube, the real one, made by hand in ten minutes — is the only thing that separates a decent burger from one you’re still talking about two days later.
Ingredients :
- Ground beef — Take ground beef with at least 15 to 20% fat — the mention “butcher-style” on the packages often indicates this. Too lean beef means a dry steak that sticks to the pan. If you can, ask your butcher to grind ribeye or chuck: the difference in taste is immediate.
- Brioche bun — The buns from the supermarket hamburger section do the job, but if you have a bakery nearby that makes them, go for it. The brioche should be dense enough to hold the sauce without collapsing at the first bite. Avoid overly sweet versions that overpower the aïoli.
- Garlic — Fresh only. Powdered or tube garlic lacks the liveliness and sharpness needed for a flavorful aïoli. Two cloves for four people is a starting point — adjust according to your audience.
- Oil for the aïoli — Avoid an overly strong olive oil: it masks everything else and gives a bitter aïoli. A mild olive oil (labeled “fruity mild”) or a blend half sunflower half olive gives a more balanced, rounder emulsion.
