Garlic Dill Burgers Recipes

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GARLIC OVERLOAD BURGERS WITH CREAMY GARLIC BURGER SAUCE



Garlic Overload Burgers with Creamy Garlic Burger Sauce image

If you love garlic, you'll love these Garlic Overload Burgers with Creamy Garlic Burger Sauce; they will blow you away. Cream cheese with herbs and garlic tango together, in a juicy burger that is full of flavor.

Provided by Daily Dish Recipes

Categories     Sandwiches and Sliders

Time 30m

Number Of Ingredients 16

4 oz cream cheese (softened)
1 Tablespoon garlic (minced)
1 teaspoon Italian herbs
2 pounds ground beef
8 teaspoons garlic powder
salt and pepper (to taste)
1/4 cup water
2 tablespoons garlic (minced)
1 teaspoon garlic powder
2 cups heavy cream
1 tablespoon chopped fresh parsley
salt and pepper to taste
2 tablespoons cornstarch
1/4 cup water
4 slices provolone cheese
4 brioche hamburger buns

Steps:

  • In a small bowl, combine the cream cheese, minced garlic and Italian herbs and blend well. Divide into 4 equal portions.
  • In a large bowl, mix the ground beef with the garlic powder and salt and pepper.
  • Divide the hamburgers into 8 equal portions. Form the meat into balls and then flatten into a patty about 1/4" thick. Remember to make the burgers a bit over sized to account for shrinkage when cooking. In the middle of 4 patties, spoon some of the cream cheese mixture.
  • Top each of the four patties with the cream cheese mixture with the patties without. Gently press the burgers together to form a large burger.
  • Grill burgers as desired.
  • When almost ready to remove burgers, add a slice of provolone cheese to the top of each burger. Allow cheese to melt by closing grill (or placing lid over burgers if using something other than a grill).
  • In a saucepan, boil 1/4 cup of water over medium heat.
  • Stir in the minced garlic and garlic powder. Boil until the water is nearly evaporated, about 5 minutes. It's okay for some water to remain, but you want very little.
  • Stir in the heavy cream, Parsley, salt, and pepper.
  • In a small bowl, mix the cornstarch and 1/4 cup of water and stir until dissolved. Add to the cream mixture.
  • Continue boiling, stirring constantly, until thickened. About 3 minutes.
  • Remove from heat. It will continue to thicken upon cooling.
  • Place burgers on bottoms of brioche buns.
  • Spoon Creamy Garlic Burger Sauce over burger.
  • Top with the top of the brioche bun.

ROASTED GARLIC BURGER



Roasted Garlic Burger image

Provided by Michael Chiarello : Food Network

Time 2h20m

Yield 4 (3-inch-thick) burgers

Number Of Ingredients 27

2 pounds ground chuck
Salt and freshly ground black pepper
1/2 cup Roasted Garlic Paste, recipe follows
4 small loaves levain bread
Sliced tomatoes, for serving
Sliced dill pickles, for serving
Blue cheese, for serving
Dijon Garlic Sauce, recipe follows
Sauteed Portobello Mushroom Caps, recipe follows
1/2 cup peeled garlic cloves
1 cup extra-virgin olive oil
1/2 cup Dijon mustard
1/2 cup Roasted Garlic Paste
1/2 teaspoon freshly ground pepper
1 teaspoon salt
6 dill pickles, diced small
2 tablespoons dill pickle juice, from the jar
6 tablespoons extra-virgin olive oil
1 1/2 pounds whole portobello mushroom caps, cut into 1/2-inch dice
2 tablespoons unsalted butter
Sea salt, preferably gray salt
Freshly ground black pepper
1/4 cup sliced shallots or red onion
2 tablespoons sliced garlic
1 1/2 teaspoons minced fresh thyme leaves
1 cup dry red wine
1/2 cups flat-leaf parsley, chopped

Steps:

  • Preheat a grill, or preheat the oven to 400 degrees F.
  • In a bowl, mix together the meat, salt and pepper, and Roasted Garlic Paste.
  • Using your hands, form 4 individual burgers. Wrap in plastic wrap and refrigerate until ready to grill.
  • Cook the burgers over a hot fire or roast in the oven until desired internal temperature is reached, about 160 degrees for medium.
  • Split each loaf of levain bread and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast.
  • Place the burger in the bread and serve with garnishes.
  • Combine the garlic and oil. Bring to a boil and then reduce heat to medium. Simmer until garlic is brown and soft. Smash garlic with the back of a spoon; keep some chunks.
  • Mix all ingredients together. Cover and refrigerate.
  • Heat a large skillet over high heat. Add the olive oil. When the oil is hot, arrange the mushrooms in a single layer. Don't stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms and continue to cook over high heat for about 5 minutes.
  • Add the butter. Continue to cook, stirring occasionally, until the mushrooms are beautifully browned, about 2 to 3 minutes. Season with salt and pepper and add the shallots and garlic. Saute until the garlic is lightly browned, about 2 minutes. Add the thyme. Add the wine, reduce the heat slightly, and simmer until the mushrooms are glazed with the sauce. Add the parsley, transfer to a warmed bowl, and serve immediately.

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