Garlic Aioli Burger with Basil and Brandywine Tomato

Mixed up an aioli following the prescribed method in Larousse Gastronomique, combined with some grassfed ground beef (1 part aioli to 5 parts beef). Saute to get a little crispness on the edge, added brandywine tomato slices and basil. Done.

From gastronomic guesswork

Yummy minimalism, and a very good way to end up with a juicy burger.