Pesto Aioli and Homemade Burger

In a blender, combine the milk, basil leaves, grated Parmesan cheese, garlic clove, lemon juice, and mustard.

With the blender running, gradually drizzle in the oil in a thin stream until the aioli reaches the desired consistency (emulsifying).

Adjust the seasoning of the pesto aioli, adding salt (as needed due to the cheese), black pepper, and a little chopped nuts, blending again to incorporate.

Transfer the finished pesto aioli to the refrigerator to chill while preparing the burgers.

Season the burger meat with grilling salt, pepper, and ground garlic.

Heat a griddle or skillet over very high heat to quickly sear the meat (smash style).

Place the cheese slice on top of the meat as soon as it starts to melt, and remove from the heat immediately after.

Lightly toast the cut sides of the burger buns on the same hot griddle.

Assemble the burger using the pesto aioli on the bottom bun, the meat with melted cheese, and finish with a little greens for flavor balance.