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Extreme Garlic Burgers with Onion Garlic Aioli

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  • Makes: 6 burgers  
  • Freezes: excellent 
  • Preparation Time: 30 minutes 
  • Baking Time: 60 minutes 

Ingredients

2 whole heads garlic

10mL2 tsp Crisco® Canola or Vegetable Oil, divided

Salt to taste

4 cloves garlic, minced

30mL2 tbsp Crisco Canola or Vegetable Oil

700g1 ½ lb extra lean ground sirloin

5mL1 tsp steak spice

Salt and pepper to taste

Crisco Canola or Vegetable Oil for grilling

6 Hamburger Buns

Toppings

Onion Garlic Aioli (recipe follows)

4 Bick’s® Sandwich Savers® 50% Less Salt Tangy Dill Pickles

125mL½ cup Bick’s Mild Banana Pepper Chunks

4 slices red onion

Directions

 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.

Tip(s)

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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