Roasted Garlic Burger

"A definite guy-pleasing burger. Mellow roasted garlic seasons the meat and the finished burger rests in a nest inside a "bun" of crusty bread. Quick to put together if you make the Roasted Garlic Paste ahead. The garlic recipe will leave you with extra for other uses. Prep and cook times include both garlic and burger recipes."
photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
1hr 25mins


  • Roasted Garlic Paste

  • 1 lb garlic head
  • 12 cup olive oil
  • salt & freshly ground black pepper
  • Burgers

  • 1 lb ground chuck
  • salt & freshly ground black pepper
  • 3 tablespoons roasted garlic paste
  • 1 loaf good crusty bread, cut into 2 sections just big enough to surround the burger with a 1/2 inch border


  • Roasted Garlic Paste: Preheat oven to 375°.
  • Remove any loose papery skins from the outside of the garlic heads; cut off the top 1/3 of the heads to open the cloves; set aside for another use; place the heads in a small baking dish, cut sides up; pour olive oil over them and sprinkle with salt and pepper.
  • Cover the dish tightly and bake until 3/4 done, about 45 minutes; uncover and continue to bake another 15 minutes or until the cloves begin to pop out of their skins and brown; cool.
  • Squeeze the cloves out of their skins into a bowl; add the oil from the baking dish and mix well, forming a paste.
  • Store, refrigerated, up to one week.
  • Burgers: Mix the hamburger, salt, pepper and garlic; form 2 burgers, 3" thick, to a size that will fit inside the bread with a 1/2" border all the way around.
  • Split the 2 bread sections and pull out some of the soft center from both sides to make a nest for the burger; toast the cut sides under the broiler or on a grill.
  • Broil or grill burgers to desired doneness; place in bread nest and add condiments of choice.

Questions & Replies

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  1. Well, being the garlic lover from hell I used 3 heads of garlic and I have to say these burgers are FANTASTIC!!! There was nothing left between my honey & me. I threw a couple of slices of onion into the pan & cooked along with the burgers then threw the onion on top w/some cheese, heirloom tomato & bib lettuce. The second time I felt a bit lazy & just had them with cheese, absolutely delicious & well worth trying! Thanks for the recipe!!!
  2. Lovely flavor! I pan-grilled huuuuge patties. Also skipped the bread because I didn't have any on hand and was too lazy and shiftless to go get some, but these were still out of this world delish! My dad and husband enjoyed them as much as I did. Thank you!
  3. Great burger!!Thanks,Linda.
  4. You know I have cooked so many burgers and enjoyed so many and this one is super! I roasted 36 heads of gatlic yesterday and I have had this recipe in my to-try cookbooks for quite a while so I said why not?- I am glad I tried it tonight Thanks sugar pea - right into my trird & true cookbook


I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
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