| Level: | Easy |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 6 burgers |
Ingredients
- 1/2 cup garlic cloves, peeled
- 1 cup olive oil
- 2 cups mayonnaise
- Kosher salt and freshly ground black pepper
- 2 pounds ground beef (85 percent lean)
- 6 slices Cheddar
- 6 each brioche buns
- 2 tablespoons unsalted butter, at room temperature
- 2 large heirloom tomatoes, cut into thick slices
- 6 leaves green leaf lettuce, washed and dried well
- Dill pickle chips, for serving
Instructions
- Add the garlic cloves and oil to a small saucepot and place over medium-high heat. Cook until the garlic is golden brown and soft, 10 to 15 minutes. Remove the garlic from the oil, reserving the oil.
- Place the garlic cloves into a mini food processor with the mayo and 1 teaspoon salt. Puree until smooth. Transfer to a small bowl.
- Use a wide-mouth Mason jar lid to form the ground beef into six patties, about 5.5 ounces each.
- Heat a large cast-iron skillet over high heat.
- Brush the patties on one side with garlic oil, and season with salt and 1/4 teaspoon black pepper.
- Place the patties, brushed-side down, in the hot skillet and cook until well browned, 5 minutes. Brush the other side of the patties with garlic oil and season with more salt and pepper. Flip the patties, and cook until well browned and firm to the touch, another 3 to 5 minutes; place a slice of Cheddar on each burger during the last minute to melt.
- Spread the brioche buns with softened butter and brown them in a large saute pan.
- Spread the toasted buns with some garlic mayo, add a burger patty and top with a tomato slice, lettuce and pickles. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1530 |
| Total Fat | 141 g |
| Saturated Fat | 34 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 38 g |
| Cholesterol | 176 mg |
| Sodium | 1028 mg |
Reviews
Good. Easy and tasty.
Everyone loved the mayo, but not all the extra grease on this burger, plus adding salt to the mayo is like putting gasoline on a fire, way to salty. I recommend no salt to the mayo and just a half teaspoon of sugar to it to cut down on the salty taste of the garlic and mayo. We tasted the mayo with the salt and both my wife and I shuttered, and this is from a guy (ME) that has French fries with his salt. I think other then that the garlic with the mayo is very good, but maybe not worth all the work for the little taste that it adds. That is up to the individual tastes but we will make again for large groups.