Rachael Ray's Tuscan-Style Steak Burgers with Garlicky Aioli

Here is her advice: "Serve these big burgers rare to med.-rare like a Tuscan steak. For thinner patties, use 1&1/2 lbs. 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".
(makes 4 burgers)

Garlicky Aioli:
2 egg yolks
Juice of 2 small lemons (about 6 T.)
2 cloves garlic, crushed
2 t. Dijon mustard
4 anchovy fillets
About 3/4-1 cup EVOO
8 green Cerignola olives or other fatty olives, pitted
About 3 T. drained Italian capers
Kosher* salt and freshly* ground pepper

Burgers:
2 lbs. coarsely ground best-quality beef
2 T. Worcestershire sauce
Kosher salt and freshly* ground black pepper'
Olive oil, for drizzling
2 T. Kerrygold* butter
1 fat sprig of rosemary
1 large clove garlic, crushed
4 slices (1/4-1/2" thick) fresh mozzarella or 4 thick sliced 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 sweet* onion
Sliced ripe tomatoes
Shredded escarole or romaine, for topping
Giardinera (hot or mild* pickled veggies in brine?
Fancy potato chips, for serving (I would use Lay's Original*)

To make the aioli: In a food processor, add the egg yolks, lemon juice, garlic, Dijon, and anchovies. With the machine running, stream in the olive oil; run the machine until the aioli is emulsified. Add the olives and capers and pulse into the aioli. Season with S&P.
To make the burgers: Heat a large cast-iron griddle or skillet over med.-high to high heat. In a med. bowl, mix the beef with the Worcestershire; season with S&P. Form into 4 large patties (thinner in the centers for even cooking). Drizzle the pan with olive oil. Add the patties and cook, about 5-6 min. for rare or 7-8 for med.-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 min.
To build the burgers: Stack 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 chips on the side.

"Even at our lowest point, we can lift our eyes to the Lord."

Love,

Chef Machete Milletti