Daily Dish’s Garlic Overload Burgers With Creamy Garlic Burger Sauce

Manageability – Sloppy; Seconds.

July is the height of grilling season. The sun is high in the sky, the little kids are running for the sprinklers, and you just got done mowing the grass with your gym shorts on. It’s time for dinner, and I recommend these phenomenal Garlic Overload Burgers by Daily Dish.

And boy oh boy, these are one sloppy, cheesy, gooey, and delicious success of a burger. Before you cook, be sure you have a ton of paper towels on hand. But I gotta say, it’s worth it. The creamy garlic sauce is a great compliment to the burger and provolone, and even though these are called “garlic overload”, I was not overloaded. Honestly, it was pretty well balanced on garlic, and I would make them again. Be warned though, these are HUGE burgers. My husband could only eat half of one in one sitting. Also, keep in mind that you have to flip these on the grill, so make sure your little cheese filling/burger patties are pressed together all around, or they will start to spill cheese all over your grill. Not a deal-breaker, but still good to know before grilling.

So let’s get summer with it, baby! Go shoot bottle rockets at people, buy a bunch of Truly’s, and whip up these burgers. Then invite me over.

Ingredients

Cream Cheese Mix

• 4 oz cream cheese, softened
• 1 Tablespoon garlic, minced
• 1 teaspoon Italian herbs. That is, herbs that say “scoozie!”

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 of air

For Garlic Overload Burgers

• 4 slices provolone cheese
• 4 brioche hamburger buns

Instructions

Making the Cream Cheese Mixture

1. In a small bowl, combine the cream cheese, minced garlic and Italian herbs and blend well.
2. Divide into 4 equal portions. You know, separate but equal?

Seasoning and Making the Burgers

1. In a large bowl, mix the ground beef with the garlic powder and salt and pepper.
2. 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. (haha, shrinkage). In the middle of 4 patties, spoon some of the cream cheese mixture.
3. Top each of the four patties with the cream cheese mixture with the patties without. Gently press the patties together to form a large burger. (You know, make a little cream cheese sandwich out of burger)
4. Grill burgers as desired.
5. 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).
6. This isn’t really part of recipe, but you should probably toast the buns. Put them on a griddle pan for 30-45 seconds until they’re a little crispy.

Creamy Garlic Burger Sauce

1. In a saucepan, boil 1/4 cup of water over medium heat.
2. 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.
3. Stir in the heavy cream, Italian herbs, salt, and pepper.
4. In a small bowl, mix the cornstarch and 1/4 cup of water and stir until dissolved. Add to the cream mixture.
5. Continue boiling, stirring constantly, until thickened. About 3 minutes. Use the length of one Keith Urban song, but NOT Brooks and Dunn.
6. Remove from heat. It will continue to thicken upon cooling.

Bringing It All Together

1. Place burgers on bottoms of brioche buns.
2. Spoon Creamy Garlic Burger Sauce over burger.
3. Top with the top of the brioche bun.
4. Thank god this recipe tells you to put the top of the bun on the burger, otherwise we’d never figure out how to put a burger together.