ROASTED GARLIC BURGER
Provided by Michael Chiarello : Food Network
Time 2h20m
Yield 4 (3-inch-thick) burgers
Number Of Ingredients 27
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.
ROASTED GARLIC TURKEY BURGER W/PORTABELLA MUSHROOMS
A good burger that is healthy for you, and that has mushroom lovers in mind. We used the button mushrooms (personal preference). We roasted the garlic earlier in the day, so we used that. Am posting this as per request and I also have another friend in mind - eat hearty! Update: 02/07/2011 - after trying these a couple of times I decided that a Herbed Horseradish Mayonnaise would go well with it: 1/2 c mayo, 1 T prepared horseradish, 2 T parsley, basil or chives, 1 T EEVO, a squeeze of fresh lemon juice and kosher salt and freshly ground pepper. Stir it all together in a small bowl and use. This will make it more moist. Hope you like it. :)
Provided by Manami
Categories Turkey Breasts
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare grill for direct-heat cooking and remove grate. We did not use the grill we used a grill pan on the stove.
- In nonstick skillet over medium-high heat, heat oil.
- Add garlic cloves and cook until lightly browned.
- Turn cloves as needed to evenly brown.
- Remove to cutting board to cool.
- In skillet, cook onion slices & tamari sauce in remaining oil until tender.
- Toss in mushrooms and cook until tender.
- Add balsamic vinegar, stirring until almost evaporated, about 30 seconds.
- Remove from heat and allow to cool slightly while preparing burgers.
- Mince garlic.
- In medium-sized bowl, combine garlic with turkey, mustard, rosemary, salt and pepper.
- Shape into 4 burgers about 4-inches in diameter.
- Spray grate with cooking spray and place over hot coals or prepare grill pan by spraying with a bit of cooking spray.
- Grill burgers about 5 minutes per side, or until no longer pink in the middle (165ºF).
- Place burgers& mixed greens on sourdough French rolls, Kaiser rolls or Ciabatta rolls.
- Stir bleu cheese into mushroom mixture and spoon on top of burgers.
- Serve with fries, sliced tomatoes and a beer!
- Enjoy!
Nutrition Facts : Calories 318.9, Fat 8, SaturatedFat 2.3, Cholesterol 75.1, Sodium 720.8, Carbohydrate 26.3, Fiber 2.7, Sugar 3.1, Protein 34.3
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
PROVENçAL TUNA BURGER WITH ROASTED GARLIC-TOMATO AIOLI
This flavorful tuna burger is fully inspired by the niçoise salad from the Provence region of France. I do make an exception to my "no-add-ins" rule when forming the patties for fish burgers because the fish is generally so lean that it benefits from some additional moisture. Many of the salad's key components, such as briny and salty capers, niçoise olives, and anchovies (here in paste form), are mixed into the tuna burger itself along with sharp Dijon mustard, sweet shallots, and fresh basil. These ingredients also act as a binder, holding the burger together as it cooks. Roasting the garlic and tomato gives a deep yet mellow sweetness, while fresh lemon juice and zest supply a bright note to the full-flavored aioli. It's an elegant take on a burger.
Yield serves 4
Number Of Ingredients 21
Steps:
- To make the aioli, preheat the oven to 375 degrees F.
- Place the garlic and tomato on a rimmed baking sheet, toss with the oil, and season with salt and pepper. Roast in the oven until the tomato is soft and the garlic is light golden brown, about 15 minutes. Slice the tomato in half crosswise and remove the seeds. Set aside to cool.
- Combine the garlic, tomato, lemon zest, lemon juice, thyme, and mayonnaise in a food processor and process until smooth; season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The aioli can be made up to 8 hours in advance and stored in an airtight container in the refrigerator.
- Cut the tuna into large pieces and then coarsely chop in a food processor. Do not overprocess. (Alternatively you can chop it by hand with a sharp knife.)
- Whisk together 2 tablespoons of the oil, the mayonnaise, mustard, anchovy paste, vinegar, olives, shallot, and capers in a large bowl. Add the tuna and basil and gently fold to combine. Divide the tuna mixture into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Place on a plate, cover with plastic wrap, and let chill in the refrigerator for at least 30 minutes before cooking.
- To cook the burgers, heat the remaining 2 tablespoons oil in a sauté pan or griddle (nonstick or cast iron) until it begins to shimmer. Season both sides of each burger with salt and pepper. Cook the burgers until golden brown on the bottom sides, about 3 minutes. Turn over and continue cooking until medium, about 3 minutes longer.
- Spread the aioli on both sides of the rolls and place the burgers and mesclun greens on the bottom halves. Cover with the roll tops and serve immediately.
ROASTED GARLIC BURGER
Steps:
- In a bowl, mix together the meat, salt and pepper, and Roasted Garlic Paste. Form 4 individual burgers. Cook on grill. 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. Garlic Paste: 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. Dijon Garlic Sauce: Mix all ingredients together. Cover and refrigerate. Portobella caps: 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.
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.
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