This Roasted Garlic Burger with Cambozola is brought to you by the awesome Girl Carnivore (Kita) and the sponsors of the 2018 Burger Month. Thank you for supporting the brands that make this blog possible. All opinions, thoughts, and burger deliciousness are my own.
This roasted garlic cambozola burger may seem unassuming, but this creamy gourmet cheeseburger boasts a sweet and tangy flavor perfect for your next cookout!
Whether you’re looking for a new burger for your upcoming cookout, Father’s Day, Fourth of July, or just a gourmet meal, this roasted garlic cambozola burger recipe has your covered! Serve it with a nice heirloom tomato salad and some rosemary fries for the ultimate combination of flavors!
Skills & Techniques
Since there are so few ingredients in this roasted garlic burger recipe, a mastery of the techniques is important for execution. I recommend reading these before beginning:
- Perfectly Roasted Garlic Every Time. To make the sumptuous roasted garlic aioli that goes on this burger, you need to roast two heads of garlic. Find out how to get it perfectly cooked so it smashes easily and provides excellent flavor.
- Two Minute Homemade Mayonnaise. Everything tastes better homemade, so make the delicious roasted garlic aioli with homemade mayonnaise to knock it out of the park.
- How To Buy & Store Ground Beef. To for a superb burger, you need stellar ingredients. Find out what kind of ground beef will work best for this hamburger recipe and how to keep it fresh.
- How To Grill. Get the science behind the grilling method to make sure you get the exact right flavor on your burgers and cook it to your favorite doneness.
- Understanding USDA Food Labels. Not sure what kind of ground beef to buy? Get everything you need to know about the USDA labels to buy the right quality of ground beef for you.
Storage and Leftovers
If you have any of this roasted garlic burger recipe leftover, you can store them in a single layer in a shallow, airtight dish. They will stay fresh in the refrigerator like this for up to five days, but the longer they sit the drier they will become. Make sure to keep the patties separate from the buns and toppings for best storage results. The roasted garlic aioli will stay fresh in the refrigerator for three days in an airtight container.
If you decide to reheat your burger as is, I recommend:
- Place a rack in the top third of your oven and preheat your oven’s broiler to high.
- Put the burgers in a single layer on a baking rack inside of a sheet pan lined with aluminum foil. The foil helps with easy cleanup.
- Place the burgers in the oven near the broiler and cook for 2-3 minutes. Remove the sheet pan, flip the burgers, return them to the oven and cook for another 2 minutes.
- Remove the burgers from the broiler, place on your buns with fresh toppings and serve.
NOTE: I recommend using the broiler because, like grilling, the quick cooking of the outside help keep the inside juicy. Just a warning, consuming raw or undercooked meat may have consequences. The USDA recommended internal temperature for ground beef is 160°F for killing of any potentially harmful bacteria. If you cooked your burgers to less than this, your burgers run a risk of bacterial growth during refrigeration. If this concerns you, you can always crumble your leftovers and turn them into tacos, lasagna, or spaghetti meat. Reheating them this way will help ensure they are completely cooked through.
National Burger Month
This is one of my favorite food holiday months because it has so many options for celebrating! Burgers can vary so much that you could eat one every day and not repeat a flavor profile. To make burger month even more amazing, Kita at Girl Carnivore does this annual roundup of amazing burgers so you can actually try one every day.
But wait, there’s more!
She even has this super rock awesome giveaway going on with an ultimate grilling package that includes a new Weber grill and lots of amazing goodies! Click the link HERE to enter, then scroll down to make today’s amazing roasted garlic burger recipe!
Roasted Garlic Burger With Cambozola
Cambozola is the ultimate cheese for a gourmet cheeseburger recipe because it’s a cross between brie and bleu. It’s delightfully creamy and soft (and melts beautifully) but also has a sharp tang and distinct flavor. It’s amazing! If you haven’t purchased any before, you can usually find it in wedges in the specialty cheese case of your local grocery. (Look in the bleu cheese section.)
Get your free printable grocery list for this Roasted Garlic Burger Recipe with Cambozola HERE.
This grocery list has everything that you’ll need to make this roasted garlic burger recipe. To make grocery shopping simple, each ingredient is listed in easy-to-find grocery store amounts. If there is no amount specified, that means that you can buy the smallest (or largest) container available and still have plenty left over.
Want to try some other delicious burger recipes? Don’t forget to go to the burger month page, or try some of these:
Happy Cooking! 🙂
Roasted Garlic Burger with Cambozola
Break out of the rut of normal burger toppings and try this gourmet roasted garlic burger with cambozola. It's delightfully creamy and sweet with just a hint of tang.
Roasted Garlic Aioli
- 2 large yellow onions, sliced thinly
- 2 teaspoons oil
- 1 1/3 pounds 80/20 ground beef
- 1/4 cup Worcestershire sauce
- 4 pub-style hamburger buns
- lettuce or arigula (optional)
- salt and pepper, to taste
- 8 ounces cambozola cheese, cut into 1/4" thick slices
Roasted Garlic Aioli
In a bowl, use the back of a spoon or a fork to smash the roasted garlic cloves into a paste (this works best if they are still hot or room temperature). Stir in the mayonnaise, season with salt and pepper and set aside.
Preheat the grill.
In a wide sauté pan, place the sliced onions and oil over medium-low heat. Stirring regularly, cook for 30 minutes or until the onions are deeply caramelized. Set aside.
While the onions caramelize, gently work the Worcestershire sauce into the ground beef and form the beef into four 1/3 pound patties that are slightly wider than the buns you purchased. Generously sprinkle both sides of the patties with salt and pepper and set aside.
Grill your burgers, flipping at least once, until the burger reaches your desired level of doneness, or an internal temperature 160°F. Remove from the grill and let rest for 5 minutes.
While the burgers rest, toast the buns on the grill slightly then slather both halves with the roasted garlic aioli. Place the cambozola slices on the bottom bun and top with the burger, optional lettuce or arugula, caramelized onions and the top bun. Serve.
When adding the Worcestershire sauce, be careful not to overwork the burgers. If you do, they will become tough when cooked.
Make sure to put the cheese on the bun, not on the burger. Because the cambozola is so soft, it will melt right off of the burger if placed on top.