Balsajo Black Garlic Burger

Balsajo Black Garlic Burger

Rating
5.00rating out of 5

(1039 reviews from our customers)

Prep Time

45 min

Cuisine

American

Use within

4-5 days

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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In Your Box
Ingredients for 2 people (double for 4)
Brioche-bun
2 brioche rolls †
Mayonnaise-sachet-(2)
2 mayonnaise sachets (52ml)) †
British beef mince 2
300g British beef mince
Tomato
1 tomato
Little-gem-lettuce
1 little gem lettuce
Potatoes
300g potatoes
Cheddar-cheese
40g Irish mature cheddar †
White-wine-vinegar
1 tbsp white wine vinegar †
Hendersons-relish
1 tbsp Henderson's relish
black garlic
1/2 Balsajo black garlic bulb
You Will Need
Olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • brioche rolls<span class="strong">†</span>
  • free-range mayonnaise<span class="strong">†</span>
  • British beef mince
  • tomato
  • little gem lettuce
  • Potatoes
  • 40g mature cheddar<span class="strong">†</span>
  • 1 tbsp white wine vinegar<span class="strong">†</span>
  • 1 tbsp Henderson's Relish
  • Balsajo black garlic
Typical Values per 100g per serving
Energy 822 kJ
193 kcal
4114 kJ
966 kcal
Fat
of which saturates
8 g
2.3 g
40 g
11.4 g
Carbohydrate
of which sugars
14.3 g
3.4 g
71.3 g
17.2 g
Fibre 0.9 g 4.3 g
Protein 9.8 g 49 g
Salt 0.26 g 1.32 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
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
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
British beef mince
tomato
little gem lettuce
Potatoes
40g mature cheddar
pasteurised cow's MILK, salt, starter culture, vegetarian rennet
1 tbsp white wine vinegar
SULPHITES
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
Balsajo black garlic
Allergens
  • Allergens highlighted by † (eggs, milk, wheat-gluten, mustard, sulphites)

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

8

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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 

Enjoy!

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