Roasted Garlic Burger

Name: Roasted Garlic Burger
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
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; 1/2 cup extra-virgin olive oil; 1 pound peeled garlic cloves, store bought; Gray sea salt and freshly ground pepper

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Level: Easy
Total: 1 hr

Prep: 15 min
Cook: 45 min

Yield: 4 servings

Level: Easy
Total: 1 hr

Prep: 15 min
Cook: 45 min

Yield: 4 servings

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.