Sunday, August 2, 2020

Garlic Overload Burger

Hold on to your hats garlic lovers. This burger is going to blow your mind!
I used garlic grown in our nephew's garden so it was SUPER garlic-y. If you are using mild garlic then I would recommend using more than the recipe calls for. 
After you eat one of these bad boys you should be able to clear the room... so... yeah... super de duper garlic-y. 
The basil and garlic cream cheese stuffed into the middle of the burger patties will have you hooked. So different and so delicious. 
Probably not the burger you want to make for date night but it is the burger you will want to make pretty much every other night... just sayin' #garlicrules

Garlic Overload Burger

Basil Garlic Cream Cheese
8 oz cream cheese, room temp
2 cloves strong garlic, minced
2 - 3 Tbsp fresh basil, finely chopped
1 Tbsp fresh parsley, finely chopped

Garlic Aioli
1/2 cup mayo
6 cloves strong garlic, minced
4 Tbsp lemon juice
salt & pepper

Burger Patties
2 lbs lean ground beef
3 cloves strong garlic, minced
1 Tbsp fresh parsley, finely chopped
1/2 cup oats
2 eggs
salt & pepper

8 brioche style buns (or your fav soft hamburger buns)

Burger Toppings
French's fried onions

Prepare the cream cheese mixture - Beat cream cheese until smooth, scraping sides of bowl as needed. Add in the minced garlic and fresh basil and parsley. Mix until well combined. Divide into 8 equal portions. Chill until ready to use.
Prepare the garlic aioli - whisk together the mayo, garlic, lemon juice, and salt and pepper. Set aside. 
Prepare burger patties - mix together the beef, garlic, parsley, oats, eggs, and salt & pepper until well combined. I find it works best if you use your hands. Divide into 16 equal portions. 
Stuff the patties - Take one portion of beef and flatten it in your hand. Press one portion of the cream cheese mixture into the center of the beef. 

Top with a second portion of the beef and seal the cream cheese in the center of the two patties. Make sure you seal the edges well. 

Chill the patties until ready to use, at least an hour. 
When ready to eat - cook burgers on the grill or pan fry them until done. Don't worry if a little of the cream cheese filling leaks out, you can just scoop it on top of the patty before you put it on the bun!

To serve the burger - put a generous spoonful of garlic aioli on the bottom half of the bun. Top with a burger patty and then more garlic aioli!

Add on a generous amount of the French's fried onions then top with a little garlic aioli on the top half of the bun. 

It's a beautiful thing...

Like garlic? Looooove garlic?
You need to make this burger. 
The hints of fresh basil in the cream cheese take this burger to the next level. If you can find locally grown garlic then I highly recommend it. It's so much stronger and more garlic-y than garlic from overseas. 

Oh yeah baby.