Garlic Burger - Round 1

[Clint]

I got in the mood to work on my garlic burgers so here goes round 1.

I put 1/3 loaf of garlic bread on the gasser, used some hickory chips. I gave the garlic bread a 5 minute head start:

~1/3 # ground chuck 80/20 with SPOG

4 minutes the first side, & 2 minutes the 2nd side:

I tried it straight-up, just the meat & the bread, but it was a little dry at first, so I added some ketchup & sliced a couple spicy pickles

after it'd sat for a few the bread softened up a bit and became much more edible - at first it was just so crunchy.

I thought I'd wrap the bread in foil to warm up like normal, and that's what I'll do next time.

 

[Rich G]

If that's round 1, can't wait for round 2! Maybe a ciabatta roll?

Looks good, Clint!

R

 

[Clint]

I was thinking sourdough but I think ciabatta (with a garlic mayo?) would be a perfect choice.

I want tomato, lettuce, & onion too, but I might keep it simple at first.

 

[JimK]

I was thinking sourdough but I think ciabatta (with a garlic mayo?) would be a perfect choice.

I want tomato, lettuce, & onion too, but I might keep it simple at first.

Nice looking burger, Clint. I'm with you on the garlic mayo - was thinking a garlic aioli when I first read the thread title.

 

[Timothy F. Lewis]

That is a fine looking burger! I’m totally on board with the ciabatta and garlic aioli maybe a slice of mozzarella for me, maybe not.

 

[Cliff Bartlett]

I love garlic anything so I know that burger was good!

 

[Rich Dahl]

Round one looks good and the suggestions coming in sound good also. I use my homemade bread for garlic bread never thought of using the garlic bread for a burger bun, going to try that.

 

[Pat G]

Never thought of using garlic bread for a bun, looks tasty Clint.

 

[Barb D]

Garlic Bread is a great idea and all the other ideas you were given show awesome.

 

[Robert-R]

I could go for one of those this afternoon - with condiments, please. Am a garlic lover, too.

 

[Clint]

I'm going to try making aioli again (pretty sure I've tried it). My mayo experience a couple months ago left a bad taste in my mouth

Ingredients:
1 clove garlic
kosher salt
1 egg yolk
2 tsp lemon juice
1/2 cup olive oi

Edit:>>>>>>>>>>>>>>> I just made this - really easy, same EVOO I used last time. Last time, I made it (I think just mayo) it had the same very strong olive flavor, this time the olive oil's flavor is not quite as pronounced with the addition of garlic but the memory is there. I think I'd like to try with just a vegetable oil or something else with a milder flavor so just the garlic comes through.

 

[ChuckO]

Looks killer to me, when's round 2?

 

[Clint]

Round 1.5

went up to my friends house for dinner tonight, he's a known garlic burger lover too. This one was on him, mostly. He used ~1.5 pounds and about 10 cloves, along with some granulated garlic or garlic salt towards the end. He smashed all these cloves with the side of his knife, I took a pint glass & went at the raw garlic too, then minced it a little more. His wife drank beers with us but didn't eat a burger, I wonder if she ate it later ? The 14yo son liked his though....I think.

I asked my friend if he was going to sautee the garlic or just mix it in, he said mix it right in & I mentioned I was trying a few things to see what worked best, and if it sucked then we knew not to do that again, and if it was really good, we knew to repeat it- I had faith, he's a good cook.

Also, cooking on junk, but he was a hunting & fishing guide (fun to fish with), he can turn out good grub on the campfire so pardon the brinkman.

I took the aioli I made over, and while it didn't separate, there was a small amount of oil on the surface, as if I'd protected some guacamole with a thin layer. It was in the hot car for a short drive over. I also picked up some mixed oil and a fresh lemon to try making aioli again tomorrow.

 

[Rich G]

Looks good, Clint! I've made mayo and aioli quite a few times, and a mild oil is important for me. Either veggie/corn oil, or a lighter olive oil (skip the extra virgin) seems to work better. The more flavors you put in your aioli, the less an assertive olive oil will dominate, but finding something more mild is probably going to be more to your liking. Let us know how it works out with your new ingredients!

R

 

[Bill Elwell]

We drove up to Berlin (Germany) to see the sites on a long weekend. While there we smelled garlic (knoblauch) on one of our walks. We asked about it at the hotel and was told there was a garlic restaurant around the corner. Everything was garlic. Man, what a smell. Some places call it the "stinky rose".

One of my Greek friends in Germany owns a German restaurant. He fries up some garlic in oil and tosses it in with fried potatoes. Is that ever good. But what isn't when you're drinking Hefe Weizen's and Ouzo?

Needless to say...my wife hates it.

 

[Dan C. FL]

I love me some garlic. I've never added any to burgers, but this seems like a good thing for me to try. I'm curious: 10 cloves of garlic for a pound and a half of burger? Was it as excessively garlicky as I would fear? Have there been reports of dead vampires nearby?

 

[Clint]

Looks good, Clint! I've made mayo and aioli quite a few times, and a mild oil is important for me. Either veggie/corn oil, or a lighter olive oil (skip the extra virgin) seems to work better. The more flavors you put in your aioli, the less an assertive olive oil will dominate, but finding something more mild is probably going to be more to your liking. Let us know how it works out with your new ingredients!

R

I made it again with a blended oil (canola & soybean) & made it the same as in post 11 above - very clean flavor, I like it. It wasn't thickening up as much as I thought it should (used juice from half of a big juicy lemon, didn't measure) so after the 1/2 cup oil it called for I added another cup, still wasn't as thick as I expected so I added another yolk - same, so I added another clove of garlic, a couple more twists of salt. I'll be making it again.

One of my Greek friends in Germany owns a German restaurant. He fries up some garlic in oil and tosses it in with fried potatoes. Is that ever good. But what isn't when you're drinking Hefe Weizen's and Ouzo?

Needless to say...my wife hates it.

Sounds good!

I love me some garlic. I've never added any to burgers, but this seems like a good thing for me to try. I'm curious: 10 cloves of garlic for a pound and a half of burger? Was it as excessively garlicky as I would fear? Have there been reports of dead vampires nearby?

Nope - was pretty good.

I made another tonight - this time I microwaved the bread for 40 seconds to soften & then put it in the toaster oven in the toast setting (~2.5 minutes). The meat, I used 1/3 - 1/2# ground chuck smashed fairly thin, I took 2 large cloves & ran them through my garlic press & in effort to have the garlic toasted & well cooked, I rubbed a big smashed clove into each side of the raw patty, & then pan-fried it. Added a little S&P while cooking, and then some pepper-jack cheese at the end. I put a big slice of tomato on the top & bottom bun, salted the tomato slices, then added a little ketchup.

This was the best one yet:

 

[Rich G]

Sounds like you've got the aioli down, and the burger looks right tasty! Experimenting sure is fun, huh?!

R

 

[Clint]

Yep! I wasn't going to post it but I had a bite & saw how good it looked (as good as it tasted!), so I put the bit side to the back

The aioli was good, very surprising how the hint of lemon came through. This will be fun & easy to customize. I left the container of the EVOO aioli my friend's house & he messaged me how they rubbed cod with it & baked (I think) it & he said everyone (wife & 2 teenage sons were there) was raving about how good the fish was- he told me about it again this morning in a message.