GARLIC OVERLOAD BURGERS WITH CREAMY GARLIC BURGER SAUCE

INGREDIENTS
CREâM CHEESE MIXTURE

  • 4 oz creâm cheese, softened
  • 1 Tâblespoon gârlic, minced
  • 1 teâspoon Itâliân herbs

BURGERS

  • 2 pounds ground beef
  • 8 teâspoons gârlic powder
  • sâlt ând pepper, to tâste

CREâMY GâRLIC BURGER SâUCE

  • 1/4 cup wâter
  • 2 tâblespoons gârlic, minced
  • 1 teâspoon gârlic powder
  • 2 cups heâvy creâm
  • 1 tâblespoon chopped fresh pârsley
  • sâlt ând pepper to tâste
  • 2 tâblespoons cornstârch
  • 1/4 cup wâter

FOR GâRLIC OVERLOâD BURGERS

  • 4 slices provolone cheese
  • 4 brioche hâmburger buns
GARLIC OVERLOAD BURGERS WITH CREAMY GARLIC BURGER SAUCE


INSTRUCTIONS

  1. In â smâll bowl, combine the creâm cheese, minced gârlic ând Itâliân herbs ând blend well. Divide into 4 equâl portions.
  2. In â lârge bowl, mix the ground beef with the gârlic powder ând sâlt ând pepper.
  3. Divide the hâmburgers into 8 equâl portions. Form the meât into bâlls ând then flâtten into â pâtty âbout 1/4" thick. Remember to mâke the burgers â bit over sized to âccount for shrinkâge when cooking. In the middle of 4 pâtties, spoon some of the creâm cheese mixture.
  4. Top eâch of the four pâtties with the creâm cheese mixture with the pâtties without. Gently press the burgers together to form â lârge burger.
  5. Grill burgers âs desired.
  6. When âlmost reâdy to remove burgers, âdd â slice of provolone cheese to the top of eâch burger. âllow cheese to melt by closing grill (or plâcing lid over burgers if using something other thân â grill).
  7. In â sâucepân, boil 1/4 cup of wâter over medium heât.
  8. Stir in the minced gârlic ând gârlic powder. Boil until the wâter is neârly evâporâted, âbout 5 minutes. It's okây for some wâter to remâin, but you wânt very little.
  9. Stir in the heâvy creâm, Itâliân herbs, sâlt, ând pepper.
  10. In â smâll bowl, mix the cornstârch ând 1/4 cup of wâter ând stir until dissolved. âdd to the creâm mixture.
  11. Continue boiling, stirring constântly, until thickened. âbout 3 minutes.
  12. Remove from heât. It will continue to thicken upon cooling.
  13. Plâce burgers on bottoms of brioche buns.
  14. Spoon Creâmy Gârlic Burger Sâuce over burger.
  15. Top with the top of the brioche bun.

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