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
Cuisine
American
Use within
4-5 days
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1 British free-range egg<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
735 kJ 173 kcal
3918 kJ 920 kcal
Fat of which saturates
7.8 g 2.3 g
41.7 g 12.3 g
Carbohydrate of which sugars
12.4 g 2 g
66.2 g 10.5 g
Fibre
1.2 g
6.3 g
Protein
8.4 g
44.6 g
Salt
0.26 g
1.36 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.
Allergens highlighted by † (eggs, milk, wheat-gluten, mustard, egg)
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
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
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
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
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
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
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
Meanwhile, combine the Henderson's relish with the mayonnaise and season with salt and pepper - this is your black mayo
8
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