Directions

1. To make the aioli, whisk together the mayonnaise, garlic, lemon zest, hot sauce in a mixing bowl. Taste and add salt, pepper, and/or additional hot sauce as deserved. Transfer the aioli to a serving container, cover with plastic and refrigerate until you’re ready to assemble the burgers.
   

2. Divide the ground beef into four equal portions and shape them into patties. Season both sides of the meat with the Holy Garlic, then set aside while you prepare the grill.
   

3. Prepare a charcoal grill for two-zone cooking and build a medium-high fire. Clean and oil the grill grates. When the coals are glowing red and covered with a fine gray ash, place the burgers over direct heat, close the grill, vent for smoking (but crack the top right vent to keep a bit more air flowing) and cook for about 2 minutes. Use a metal spatula to flip the burgers and rotate them around the fire (closing the grill in between flips) rotating as needed for even browning, until they register 125℉ for medium-rare or 135℉ for medium, about 10 to 12 minutes.
   

4. Transfer the patties to a large plate to rest for 5 or so minutes, while you toast the buns. Spread the bottom of the burger with aioli, top with the burger and any desired toppings; serve immediately.