Earlier this year, my fellow Boston Blogger Kate posted an easy recipe for some roasted garlic butter. I jumped at the chance to make it when we had family over soon after, but I ended up roasting a little more garlic than I needed to have enough butter for five adults.
So, naturally, when taking stock of my fridge one night, it seemed logical to combine my ground beef with roasted garlic and create a burger Mr. GMET wouldn’t be able to pass up. (His love of garlic is only second to his love of yours truly.)
The result—a roasted garlic burger that tasted great with ketchup (me), mustard (he) and as leftovers two nights later.
We’re inching our way closer and closer to that 20th burger. Maybe I’ll be able to get one of these bad boys on the grill in a couple weeks. (fingers crossed.)
Burger #17 : Roasted Garlic Burger
for the burgers (makes 4):
1 lb ground beef
salt & pepper (according to your tastes)
3 cloves roasted garlic, diced
1 tbsp diced onion
2 tbsp bread crumbs (mine are GF, of course)
2 tbsp Worcestershire sauce
+ your favorite buns + toppings (cheese, mustard, ketchup, tomato, etc.)
Mix the ground beef with the salt and pepper plus the garlic, onion, Worcestershire + bread crumbs. Don’t over-mix your meat though or it will get a weird texture. Keep it meaty! If it’s falling apart or too juicy, add an extra spoonful of breadcrumbs. Now, throw em on your grill, in the oven, in a frying pan, etc and watch them carefully, turning about 8 minutes in to get both sides nice and grilled (more or less, depending on how well you like ‘em done.) Oh, and be sure not to press down on them, that lets out the juices that keep your burger extra tasty.
Make some onion rings, or toss a salad while the cooking is going down. Then pile on your toppings and enjoy.
** This year, I’m making (at least) 20 burgers. See ‘em all. **