These are moist tender burgers that pack a ton of flavor. Between the roasted garlic and herbs to the smoky gouda on top, this recipe is one sure to impress the guests with weeknight speed!
lettucetomato, onions, and crisp pickles for topping
Instructions
Roast the Garlic
Preheat oven to 350 degrees F. Line a baking sheet with foil and lay an oven-safe wire rack on top.
Arrange the bacon over the wire rack.
Wrap garlic in aluminum foil. Place both the bacon and garlic in the oven.
Cook the bacon for about 30 minutes, until done and crispy.
Remove from oven, reserving 1 tbs bacon fat.
Leave the garlic in the oven for 15 minutes longer to completely soften.
Set aside until cool enough to handle.
Preheat the grill
Meanwhile, start a fire at your charcoal grill using your desired method.
Form the patties
When garlic can be handled, squeeze cloves into a bowl. Mix in reserved bacon fat and mash into a paste.
In the same bowl, add the ground beef, butter, parsley, rosemary, and Worcestershire sauce.
Season with salt and pepper.
Using your hands, mix to combine well.
Divide the beef mixture into 4 equal patties, pressing an indent into the center of each.
Grill the Burgers
When the grill is hot enough that you can only hold your hands over it for a few seconds, add the patties to the clean grill grate.
Cover and cook 5 to 7 minutes.
Flip and cook 3 to 5 minutes longer, until they read 160 degrees F with an instant-read thermometer.
Toast the buns and melt the cheese on top of the patties, if desired.
Assemble and Serve
Arrange the grilled patties over the toasted buns and top with bacon, lettuce, a slice of tomato, onion slices, and a fresh pickle.
Serve.
Notes
If you want to use a gas grill, these work great as well. Just set the grill to medium-high and make sure to cook the patties to 160 degrees F as recommended by the USDA. Want even more garlic butter flavor? Make extra compound butter and use to melt over top. Roast another head of garlic and mash it into room temperature unsalted butter. Re-roll the butter, storing in wax paper in the fridge for up to 4 days until ready to use. Place a softened slice over top of hot beef for a delicious melted bonus of flavor.