ROASTED GARLIC BURGER
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the grill. In a bowl, mix the meat, salt and pepper, and the roasted garlic paste.
- Form 4 burgers by using a mold, the top of a lid, or your hands. Wrap in plastic wrap and refrigerate until you are ready to grill them.
- Cook burgers over a hot fire until desired temperature is reached.
- Meanwhile: Split the pieces of 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 top with your favorite condiments.
- Preheat the oven to 375 degrees F.
- Heat an ovenproof saucepan on the stovetop. When it's hot, add the extra-virgin olive oil. Next, add the cloves and season with salt and pepper. Let the cloves begin to caramelize, then put the pan in the preheated oven.
- Roast cloves in the oven for about 30 minutes or until they are nicely browned. (Starting the garlic on the stove will save at least 20 minutes of roasting time). Let cool.
- When cool enough to handle easily, put the roasted garlic into a small bowl, mash with a fork and add oil from the pan until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week.
ROASTED GARLIC BURGER
If you enjoy garlic, you will love this burger!
Provided by Cari Blowers
Categories Burgers
Number Of Ingredients 8
Steps:
- 1. Preheat the grill. In a bowl, mix the meat, salt and pepper, and the roasted garlic paste.
- 2. Form 4 burgers by using a mold, the top of a lid, or your hands. Wrap in plastic wrap and refrigerate until you are ready to grill them.
- 3. Cook burgers over a hot fire until desired temperature is reached.
- 4. Meanwhile: Split the pieces of 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.
- 5. Place the burger in the bread, and top with your favorite condiments.
- 6. ROASTED GARLIC PASTE DIRECTIONS: Preheat the oven to 375 F. Peel the outermost layers of skin off the heads of garlic. Cut off the top one-third of the heads to open the cloves. Save the small pieces of garlic for another use. Put the heads, cut sides up, in a small baking dish and pour the olive oil over them. Season with salt and pepper. Cover tightly, place in the oven, and roast until about three-fourths cooked, about 45 minutes. Uncover and return to the oven until the cloves begin to pop out of their skins and brown, about 15 minutes. Let cool. When cool enough to handle easily, squeeze the roasted garlic into a small bowl. Press against the skins very well to get out all the sweet roasted garlic you can. Add the oil from the baking dish and mix well until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week.
ROASTED GARLIC BURGER
A definite guy-pleasing burger. Mellow roasted garlic seasons the meat and the finished burger rests in a nest inside a "bun" of crusty bread. Quick to put together if you make the Roasted Garlic Paste ahead. The garlic recipe will leave you with extra for other uses. Prep and cook times include both garlic and burger recipes.
Provided by sugarpea
Categories Lunch/Snacks
Time 1h25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Roasted Garlic Paste: Preheat oven to 375°.
- Remove any loose papery skins from the outside of the garlic heads; cut off the top 1/3 of the heads to open the cloves; set aside for another use; place the heads in a small baking dish, cut sides up; pour olive oil over them and sprinkle with salt and pepper.
- Cover the dish tightly and bake until 3/4 done, about 45 minutes; uncover and continue to bake another 15 minutes or until the cloves begin to pop out of their skins and brown; cool.
- Squeeze the cloves out of their skins into a bowl; add the oil from the baking dish and mix well, forming a paste.
- Store, refrigerated, up to one week.
- Burgers: Mix the hamburger, salt, pepper and garlic; form 2 burgers, 3" thick, to a size that will fit inside the bread with a 1/2" border all the way around.
- Split the 2 bread sections and pull out some of the soft center from both sides to make a nest for the burger; toast the cut sides under the broiler or on a grill.
- Broil or grill burgers to desired doneness; place in bread nest and add condiments of choice.
Nutrition Facts : Calories 1816.4, Fat 81.3, SaturatedFat 16.4, Cholesterol 147.4, Sodium 1597.7, Carbohydrate 196.9, Fiber 11.8, Sugar 2.9, Protein 78.9
ROASTED GARLIC BURGER SPREAD
Make and share this Roasted Garlic Burger Spread recipe from Food.com.
Provided by gonzilla3
Categories Spreads
Time 4m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 8
Steps:
- Cut garlic heads in half and place the halves cut side up.
- Drizzle cut sides with oil and salt in a foil pouch.
- Roast @300 degrees for 60 minutes.
- Allow to cool and squeeze the garlic into a food processor.
- Puree until mostly smooth.
- Add remaining ingredients and process until well blended. Refrigerate.
Nutrition Facts : Calories 117.9, Fat 9.2, SaturatedFat 4.6, Cholesterol 24.9, Sodium 93, Carbohydrate 7.3, Fiber 0.5, Sugar 1, Protein 2.5
SMOKY MUSHROOM BURGERS WITH ROASTED GARLIC MAYO
Top mushrooms with sundried tomato breadcrumbs and serve with melted cheese and aioli for the ultimate veggie burger
Provided by Cassie Best
Categories Main course
Time 1h15m
Number Of Ingredients 15
Steps:
- Heat up the barbecue. To make the garlic mayo, wrap the garlic cloves in a foil parcel, position on a hot spot of the barbecue and cook for 20 mins until really soft. Alternatively, bake in a hot oven for 20-30 mins. Leave to cool, then squeeze the cloves out of their skins and mash with a fork. Mix the garlic purée with the mayonnaise, then chill until ready to serve.
- Remove the stalks from the middle of the mushrooms and finely chop them. Heat a drizzle of oil in a pan (on the barbecue or hob), add the stalks and fry for a few mins until golden and soft. Add the peppers, thyme, breadcrumbs, tomato paste, paprika and some seasoning. Cook for 5 mins more, then set aside to cool a little. Rub the mushroom caps with a little oil, season, then top each one with ¼ of the mixture. Can be chilled for up to 1 day.
- Meanwhile, heat a little oil in another frying pan (on the barbecue or hob), and add the onions. Cook for 15 mins until soft and golden, then add the sugar, vinegar and some seasoning. Cook for 5 mins more until caramelised and sticky. Can be chilled for up to 2 days.
- Put the mushrooms on the barbecue (stuffed side up), close the lid or cover with foil, and cook for 20 mins until soft and cooked through. Be sure to keep an eye on the heat and move to the upper shelf if the bottoms of the mushrooms start to burn. Split the rolls and heat these on the barbecue, too. Spread each roll with some garlic mayo, top with salad leaves, a filled mushroom, some sticky onions and a grating of cheese.
Nutrition Facts : Calories 283 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
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4.7/5 (45)Category Main Course, SandwichCuisine AmericanEstimated Reading Time 7 mins
- Divide the hamburger meat into 4 equal portions. Lightly form the meat into balls. Use the lid of a small saucepan (one that is slightly concave works best) and smash each ball into a patty.
- Season each side of the patties with 1 teaspoon of garlic powder and kosher salt and freshly ground black pepper.
- Once grill is hot and coals have ashed over, spread the charcoal in the bottom of the grill and place the burgers on the grill grate. Cook the burgers undisturbed until browning at the edges and flip once. Add one slice of cheddar cheese and one slice of Monterey jack cheese to each burger. Top with the grill lid to melt the cheese.
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Servings 6Total Time 20 minsCholesterol 145mg 48%Calories 876 per serving
- Preheat oven to 400°F. Peel off the outer papery layer of the garlic bulbs. Cut off the top third of the bulbs, exposing the tops of the cloves. Place a sheet of foil on a flat surface; place bulbs in the middle of the foil. Drizzle bulbs with the 1 tablespoon olive oil; fold foil up and over to form a packet. Roast garlic in the oven for 30 to 35 minutes or until soft and cloves are pulling away from papery covering. Cool about 30 minutes or until garlic is cool enough to handle. Squeeze the garlic cloves from the bulbs into a small bowl; mash with a fork to form a paste.
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- For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place patties on grill rack over drip pan. Cover and grill for 10 minutes. Turn burgers with a wide spatula. Grill about 10 minutes more or until done (an instant-read thermometer inserted into patties registers 160°F.) (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Place patties on grill rack away from heat. Cover and grill as above.)
- Brush cut side of rolls with additional olive oil. During the last 1 to 2 minutes of grilling, place rolls, oil-sides down, on grill directly over heat to lightly toast. Remove burgers and rolls. Let burgers stand for 2 minutes before eating (the cheese inside is hot).
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5/5 (8)Total Time 27 minsCategory Lunch, Main CourseCalories 596 per serving
- Preheat Grill to medium/high heat. In a large bowl, combine 2 lbs beef, 2 minced garlic cloves, 2 1/2 Tbsp Worchestershire, 1/4 cup finely chopped parsley, 1/4 tsp salt and a pinch of pepper.
- Divide beef mixture into 6 equal portions and form round patties (Each one was 5 1/2" in diameter and weighed 5 1/2 oz). Push your fingers around the middle of your patty to create a slight well in the center. This is important for an even surface since burgers puff up as they cook.
- For medium well burgers, grill 6 min on each side with the grill closed (we rotate them 45˚ after 3 min to create fancy grill marks). You know patties are done when you push on the top and juices run clear instead of white. Top with cheese in the last minute of grilling.
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