Extreme Garlic Burgers with Onion Garlic Aioli

Extreme Garlic Burgers with Onion Garlic Aioli

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Extreme Garlic Burgers with Onion Garlic Aioli

2 whole heads garlic
2 tsp (10mL) Crisco® Canola or Vegetable Oil, divided
Salt to taste
4 cloves garlic, minced
2 tbsp (30mL) Crisco Canola or Vegetable Oil
1 ½ lb  (700g) extra lean ground sirloin
1 tsp  (5mL) steak spice
Salt and pepper to taste
Crisco Canola or Vegetable Oil for grilling
6 Hamburger Buns

Onion Garlic Aioli (recipe follows)
4 Bick’s® Sandwich Savers® 50% Less Salt Tangy Dill Pickles
½ cup (125mL) Bick’s Mild Banana Pepper Chunks
4 slices red onion
1. Preheat barbeque grill to high. Cut the stem end off the garlic heads and place each root side down in centre of two 8” x 10” (20cm x 25cm) pieces of foil. Drizzle each one with 1 tsp (5mL) oil and sprinkle with salt.

2. Wrap up tightly and place directly on grill. Cook 20-30 minutes, turning occasionally, until soft. Let cool. Remove from foil and squeeze out cloves from one head of garlic into a medium sized bowl. Set aside remaining garlic head for aioli.

3. Heat 2 tbsp (30mL) oil in small skillet over medium heat. Add 4 cloves of minced garlic, reduce heat to low and cook for about 5 minutes, being careful not to let the garlic brown. Let cool and add to bowl with roasted garlic.

4. Add ground beef, steak spice, salt and pepper and mix to combine. Form into 6 patties. Lightly brush one side of each patty with oil. Place oiled side down on hot grill and then oil top side. Cook, about 5 minutes per side or until an internal temperature of 160°F (71°C) is reached.

5. Place on bun and top with toppings.

Preparation Time : 30 minutes
Baking Time : 60 minutes
Freezing: excellent

Makes: 6 burgers

1. These burgers freeze really well, raw or cooked. To freeze them raw, wrap them individually in plastic wrap and then place in freezer bag. To cook from frozen, lightly oil them and place on hot grill. Add an additional 3-5 minutes cooking time per side.
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Extreme Garlic Burgers with Onion Garlic Aioli

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