In this recipe, a few easy steps elevate grilled beef patties from great, to Holy Garlic! First, the outside of the burgers are generously seasoned in Holy Garlic (think garlic salt, with a lot more depth and dazzle), of our newest spice blends. To echo that lusty flavor, whisk together a quick aioli, or garlic mayonnaise, spiked with lemon zest and black pepper. The rest of the burger can come together as you please, but you can’t go wrong with toasted buns, lettuce (or your favorite greens), and crisp, tangy pickles or pickled peppers.
Holy Garlic Burger
Makes 4 burgers
- 2 pounds ground chuck
- 1 tablespoon plus 1 teaspoon Holy Garlic
- ¾ cup mayo (preferably Duke’s)
- 1 large garlic clove, minced or finely grated
- Finely grated zest of 1 lemon
- Dash hot sauce, such as Cholula
- Salt and freshly ground black pepper, to taste
- 4 lightly toasted buns
- Seasoned tomato slices
- Sliced Pickles
- Leaf lettuce or baby greens
To make the aioli, whisk together the mayonnaise, garlic, lemon zest, hot sauce in a mixing bowl. Taste and add salt, pepper, and/or additional hot sauce as deserved. Transfer the aioli to a serving container, cover with plastic and refrigerate until you’re ready to assemble the burgers.
Divide the ground beef into four equal portions and shape them into patties. Season both sides of the meat with the Holy Garlic, then set aside while you prepare the grill.
Prepare a charcoal grill for two-zone cooking and build a medium-high fire. Clean and oil the grill grates. When the coals are glowing red and covered with a fine gray ash, place the burgers over direct heat, close the grill, vent for smoking (but crack the top right vent to keep a bit more air flowing) and cook for about 2 minutes. Use a metal spatula to flip the burgers and rotate them around the fire (closing the grill in between flips) rotating as needed for even browning, until they register 125℉ for medium-rare or 135℉ for medium, about 10 to 12 minutes.
Transfer the patties to a large plate to rest for 5 or so minutes, while you toast the buns. Spread the bottom of the burger with aioli, top with the burger and any desired toppings; serve immediately.
Grill-side banter provided by food writer, cookbook author and grilling enthusiast, Paula Disbrowe.
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