Roasted Garlic Burger
Roasted Garlic Burger
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 962
- Total Fat
- 42
- Saturated Fat
- 9
- Carbohydrates
- 85
- Dietary Fiber
- 7
- Sugar
- 7
- Protein
- 67
- Cholesterol
- 143
- Sodium
- 1080
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 962
- Total Fat
- 42
- Saturated Fat
- 9
- Carbohydrates
- 85
- Dietary Fiber
- 7
- Sugar
- 7
- Protein
- 67
- Cholesterol
- 143
- Sodium
- 1080
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
Ingredients
2 pounds ground chuck
Sea salt, preferably gray sea salt, and freshly ground black pepper to taste
1/4 cup Roasted Garlic Paste, recipe follows
1 loaf good crusty bread, cut into 4 sections
Roasted Garlic Paste:
1/2 cup extra-virgin olive oil
1 pound peeled garlic cloves, store bought
Gray sea salt and freshly ground pepper
Directions
- 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.
Roasted Garlic Paste:
- 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.
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