Are you a garlic lover like me? I like to add at least a little bit of garlic to just about everything that I cook. Something about the tangy aruma caused from the garlic, it just fills my heart with joy. Well, with these delicious burgers you are in for a treat because you can taste the garlic without having the overpowering stinky breath feeling that sometimes comes along for the ride.
INGREDIENTS
CREAM CHEESE MIXTURE
- 4 oz cream cheese, softened
- 1 Tablespoon garlic, minced
- 1 teaspoon Italian herbs
BURGERS
- 2 pounds ground beef
- 8 teaspoons garlic powder
- salt and pepper, to taste
CREAMY GARLIC BURGER SAUCE
- 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
FOR GARLIC OVERLOAD BURGERS
- 4 slices provolone cheese
- 4 brioche hamburger buns
INSTRUCTIONS
MAKING THE CREAM CHEESE MIXTURE
- In a small bowl, combine the cream cheese, minced garlic and Italian herbs and blend well. Divide into 4 equal portions.
SEASONING AND MAKING THE BURGERS
- 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).
CREAMY GARLIC BURGER SAUCE
- 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.
BRINGING IT ALL TOGETHER
- Place burgers on bottoms of brioche buns.
- Spoon Creamy Garlic Burger Sauce over burger.
- Top with the top of the brioche bun.