Best 3 Cheeseburger With Garlic Mayo Recipes

CHEESEBURGER WITH GARLIC MAYO

Steps:

• 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.

BISON BURGER WITH GARLIC MAYO AND CARAMELIZED ONIONS

Steps:

• To make the burgers:
• In a large bowl mix the bison, beef sirloin, onions, garlic, and parsley until just combined. Add in the onion powder, garlic powder, seasoning salt, ketchup, Worcestershire, and a few turns of freshly ground black pepper. Add it all to the meat mixture and mix well to combine. Heat a large saute pan over medium-high heat and cook a small portion of the meat. Taste the cooked beef to see if you need to add salt. Add salt to the meat mixture to taste. Divide the meat into 4 evenly portioned round patties and set aside.
• To make the onions:
• Heat the bacon fat over medium-high heat in a large saute pan and add the onions. Cook for 1 minute, then season with salt. Cook the onions, stirring a lot, until they start to turn brown. If the onions start sticking to the pan and turning too dark, pour in a spoonful of water and scrape with a wooden spoon to pull them off the pan. Continue to cook and stir the onions until they're dark brown and caramelized, about 8 to 10 minutes. Turn off the heat and set aside.
• To make the mayonnaise:
• In a bowl, combine the mayonnaise, parsley, garlic, salt, and pepper, to taste and mix well.
• To serve:
• Reheat the large skillet over medium-high heat and drizzle in some olive oil. Heat the olive oil then place the burger patties in the pan. Cook for 3 minutes on each side for medium-rare. Top the burgers with a slice of cheese. To assemble, spread some garlic mayo on the bottom of the toasted bun. Put the burger on the mayo, top with caramelized onions, and then arugula. Cover with a bun top. Stick a toothpick into a cornichon and then stick into the top of the burger and serve.

BIG FAT BURGER WITH GRUYERE, HAM, PICKLED ONIONS, ARUGULA, AND GARLIC MAYO

Steps:

• For the pickled onions: Combine the salt, sugar, vinegar, water, and hot sauce in a container with a lid. Shake to incorporate everything really well. Add the onions and let sit for at least 30 minutes.
• For the burger: Preheat the grill. Combine all the burger ingredients and season well with salt. Form into 2 equal patties. Grill each burger for about 4 minutes on each side. During the last 2 minutes of grill time, top each burger with a slice of cheese.
• Open the buns and place the inside on the grill, and grill until the bun is lightly toasted, about 1 minute.
• To assemble: Schmear the inside of each toasted bun with the garlic mayo. Place the burger patty on the bottom bun. Top each burger with a few pickled onions, a tomato slice, and some arugula. Top with the top half of the bun.