Tomato-Basil Burgers

with Olive Aioli & Green Bean-Tomato Salad

30 MIN

2 Servings

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From the Test Kitchen

In this unique spin on the classic burger, we’re serving succulent beef patties nestled between tart tomato slices on one side, and fresh basil leaves and creamy aioli on the other. A sauce popular in Southern France and Northern Italy, aioli is served alongside a wide array of dishes. We’re using ours as a spread, and flavoring it with briny Kalamata olives and lemon juice. On the side, we’re serving an herbaceous salad of blanched green beans and fresh tomato dressed in a simple vinaigrette of mustard, lemon juice and shallot.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

8 oz Ground Beef
2 Sesame Seed Buns
6 oz Green Beans
2 cloves Garlic
1 Tomato
1 Lemon
1 bunch Basil
2 Tbsps Dijon Mustard
2 Tbsps Mayonnaise
1 oz Kalamata Olives
1 Shallot

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the stem ends of the green beans. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the juice of 3 lemon wedges. Halve and core the tomato; thinly slice 1 half and medium dice the other. Pick the basil leaves off the stems; discard the stems. Pit and roughly chop the olives. Halve the buns.

2 Blanch the beans:

Add the green beans to the pot of boiling water. Cook 3 to 5 minutes, or until bright green and slightly tender. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Pat dry with paper towels.

3 Cook the burgers:

In a medium bowl, combine the ground beef, all but a pinch of the garlic paste and half the mustard; season with salt and pepper. Mix until just combined. Form the mixture into two ½-inch-thick burgers. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the burgers. Cook 2 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a plate, leaving any browned bits (or fond) in the pan.

4 Make the olive aioli & vinaigrette:

While the burgers cook, in a small bowl, combine the olives, mayonnaise, remaining garlic paste and the juice of the remaining lemon wedge; stir to combine and season with salt and pepper to taste. Set aside. Add the remaining mustard to the shallot-lemon juice mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined.

5 Make the salad:

While the burgers continue to cook, in a large bowl, combine the blanched green beans, diced tomato and half the basil (tearing the leaves just before adding); season with salt and pepper. Add as much of the vinaigrette as you’d like (you may have extra); toss to coat and season with salt and pepper to taste.

6 Toast the buns & plate your dish:

Heat the pan of reserved fond on medium until hot. Add the buns, cut sides down. Toast 1 to 2 minutes, or until lightly browned. Transfer to a clean, dry work surface. Top each toasted bun bottom with half the sliced tomato, a cooked burger, half the olive aioli, half the remaining basil and a toasted bun top. Divide the finished burgers and salad between 2 plates. Enjoy!