Instructions

1. To make the caesar aioli add the mayonnaise to a small bowl. Add the colatura, lemon juice, dijon mustard, parmesan cheese and pepper. Stir until well combine. Set aside until ready to use.
2. Grate the clove of garlic into a mixing bowl and add the colatura, dijon mustard and pepper, mix to combine. Add the ground beef, slightly breaking up as you add it to the bowl. Top with ¼ cup of the parmesan cheese. Use clean hands or a rubber spatula to evenly combine the ingredients. Form the mixture into 4 even patties and set aside.
3. Cover a rimmed baking sheet with parchment paper and set aside.
4. Heat a large nonstick skillet over medium heat. Add ⅓ cup of parmesan cheese to one side of the pan. Spread the cheese into an even circle a little larger than the brioche bun. Split one bun in half and place the bottom half, cut side down, onto the cheese. And another ⅓ cup of cheese to the other side of the pan, spreading into a circle a little larger than the bun and place the top bun, cut side down, onto the cheese. Cook until the cheese is melted and golden. Use a spatula to carefully remove each side of the bun to the rimmed baking sheet, cheese side down. Repeat the process with the remaining cheese and buns.
5. Turn the same pan up to medium high and add the olive oil. Add the burger patties to the pan and cook for 3 minutes, until a nice crust has formed. Flip the patties and cook for another 2-4 minutes depending on your desired done-ness.
6. To assemble the burger, add a patty to the bottom half of each bun. Top with caesar aioli and arugula. Top with the other half of the bun. Serve immediately.