Roasted Garlic Balsamic Burger W/ Black Pepper Bacon and Shrooms

I used to make balsamic onion marmalade every other day when I was a line cook and it was fantastic. I loved it so much, I decided to put it on a burger instead of the plain old caramelized onions. This burger is dressed up with roasted garlic mayo and muenster cheese.

For The Roasted Garlic:

1 bulbs of garlic

1 tsp olive oil

1 c real mayonnaise

Balsamic Onion Marmalade:

2 med. yellow onions

1 tbs olive oil

1/3 c white granulated sugar

1/2 c balsamic vinegar

Kosher salt and cracked pepper to taste

For The Shrooms:

3 c button mushrooms, sliced

2/3 c olive oil

2 tsp dried thyme

3 tsp garlic, minced

kosher salt and cracked pepper to taste

The Other Stuff:

1 lb 80/20 ground beef

salt and pepper to taste

8 slices thick cut peppered bacon

4 burger buns

4 slices muenster cheese

To make the roasted garlic aioli, preheat the oven to 400 degrees. Cut the top off the bulb of garlic, barely exposing the cloves. Coat with olive oil and wrap in foil. Roast in oven for 45 minutes. When garlic is soft and brown, allow it to rest about 30 minutes. Remove 1 tbs worth of garlic by peeling back the skin. combine garlic and mayo in a food processor. Refrigerate until ready to use.Start your balsamic onion marmalade by adding the onions and oil to a nonstick saute pan over medium high heat for 30 minutes stirring periodically. Reduce to medium low and add the sugar, balsamic, salt and pepper. Allow to cook down for 40 minutes to 1 hour more until the onions have changed in color and the balsamic has become sticky.To make the shrooms, preheat the oven to 350 degrees. Pour your sliced mushrooms out on a nonstick lined sheet pan and move around with your hand to separate. Toss mushrooms in oil, thyme garlic, salt and pepper. Roast in oven for 30-40 minutes or until tender. While these are cooking, you can work on the burgers.
Patty out (make your burger patties) 4 quarter pound burger patties. Season each, top and bottom with simple salt and pepper. Allow to rest in the fridge until you are ready to use them. Toast your buns on the flattop or in a nonstick pan by spraying the bottoms with nonstick cooking spray and crisping them up over medium high heat. Cook bacon and set aside. Cook your burgers to your desired tenderness and top with 1 slice of cheese about 3 minutes before removing from heat. You can use a hood (lid) to get the cheese melting if it’s being stubborn.Spread about 1 tbs of the mayo equally on the top and bottom bun. Start assembling your burgers with the meat and cheese, top with bacon, marmalade, and shrooms.

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