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Balsajo Black Garlic Burger

Balsajo Black Garlic Burger

4.5rating out of 5

(1043 reviews from our customers)

Prep Time

45 min



Black garlic sounds scary, but it's just a type of caramelised garlic, made by heating whole bulbs very slowly over the course of several weeks. The result is a soft, squidgy clove that has a sweet, balsamic flavour. Perfect for adding instant umami to a burger! We've served ours with charred lettuce and a black mayo. Welcome to the dark side!

Prep Time

45 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 tomato
1 little gem lettuce
2 mayonnaise sachets (52ml)) †
2 brioche rolls †
40g Irish mature cheddar †
1 tbsp Henderson's relish
1/2 Balsajo black garlic bulb †
300g potatoes
British beef mince 2
300g British beef mince
1 tbsp white wine vinegar
You Will Need
Olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 tomato
  • 1 little gem lettuce
  • free-range mayonnaise<span class="strong">†</span>
  • brioche rolls<span class="strong">†</span>
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 tbsp Henderson's Relish
  • 1 British free-range egg<span class="strong">†</span>
  • 300g potatoes
  • 250g British beef mince
  • 1 white wine vinegar sachet (15ml)
Typical Values per 100g per serving
Energy 757 kJ
178 kcal
3920 kJ
920 kcal
of which saturates
8.1 g
2.4 g
42.1 g
12.2 g
of which sugars
12.7 g
1.9 g
65.7 g
9.9 g
Fibre 1.2 g 6.2 g
Protein 8.6 g 44.5 g
Salt 0.26 g 1.35 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 tomato
1 little gem lettuce
little gem lettuce
free-range mayonnaise
rapeseed oil 70% ,water, spirit vinegar, free range pasteurised egg yolks 5 %, sugar, salt, stabilisers (xanthan gum & guar gum), mustard seeds, antioxidant: calcium disodium edta, spices
brioche rolls
WHEAT flour, water, sugar, free range liquid EGG, butter, MILK powder, yeast, asmg, vanilla flavour, salt (anti-cake agent e535), clean label softener (WHEAT flour and enzymes), safpro e300 dough conditioner (WHEAT flour, enzymes, flour treatment agent e300, WHEAT starch)
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
1 tbsp Henderson's Relish
water, spirit vinegar, sugar, colour-caramel, syrup, salt, tamarinds, acetic acid, cayenne pepper, cloves, saccharin, galic oil, tragacanth & isopropyl alcohol
1 British free-range egg
300g potatoes
250g British beef mince
beef (100%)
1 white wine vinegar sachet (15ml)
white wine vinegar
  • Allergens highlighted by † (mustard, egg, eggs, milk, wheat-gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Balsajo Black Garlic Burger

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes lengthways into wedges (skins on)

Add them to an oven-proof tray, drizzle with 1-2 tbsp vegetable oil - season generously with salt and put them in the oven for 30 min or until crisp

2 Balsajo Black Garlic Burger

Meanwhile, remove half [all] of the black garlic cloves from the bulb 

Chop the black garlic as finely as you can (it will be squidgy!)

Combine the beef mince and black garlic in a bowl and season generously with salt and pepper 

Tip: you want the black garlic to be evenly distributed throughout the mince 

3 Balsajo Black Garlic Burger

Massage the mince with clean hands for a minute (this helps them hold their shape whilst cooking) 

Divide and shape the mince into 2 [4] patties (make them slightly larger than the width of the brioche rolls as they shrink when they cook) and put them in the freezer (chilling the meat helps them hold their shape too) until step 7        

4 Balsajo Black Garlic Burger

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a high heat

Cut the brioche rolls in half 

Once hot, add the brioche cut-side down, and cook for 3 min or until lightly toasted 

Once toasted, set aside until serving and reserve the pan 

5 Balsajo Black Garlic Burger

Slice the tomato[es] 

Wash the little gem lettuce and remove 2 [4] whole outer leaves and set aside for serving

Cut the little gem[s] in half, lengthways

Return the pan to a high heat, add the lettuce, cut-side down and cook for 2 min, then transfer to serving plates, reserving the pan 

6 Balsajo Black Garlic Burger

Return the reserved pan to a medium heat with 1 tbsp [2 tbsp] vegetable oil

Once hot, add the patties and cook for 3 min on one side only

Meanwhile, cut the cheese in half 

Flip the patties and add a piece of cheese to each pattie, cover and cook for a further 2-3 min or until the cheese has started to melt


7 Balsajo Black Garlic Burger

Meanwhile, combine the Henderson's relish with the mayonnaise and season with salt and pepper - this is your black mayo


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Assemble your burgers with the lettuce leaves, tomato and mayo and top with the patty

Serve the grilled gem to side and drizzle them with the vinegar and a drizzle of olive oil 


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