Black Garlic Mayo on a Blue Cheese Burger

Ingredients

• 1.5 lb Ground Beef (80/20 chuck and brisket blend) (coarsely ground, kept cold)
• 1 tsp Kosher Salt
• 1 tsp Freshly Ground Black Pepper
• 4 oz Blue Cheese Crumbles (room temperature for easy melting)
• 4 pieces Brioche Burger Buns (soft, lightly toasted)
• 4 leaves Gem Lettuce Leaves (washed and patted dry)
• 4 tbsp Pickles (sliced) (for topping and sauce)
• 8 pieces Bacon Strips (thick cut for candied finish)
• 2 tbsp Brown Sugar (for caramelizing bacon)
• 4 cloves Black Garlic Cloves (soft, sweetened garlic)
• 1/4 cup Neutral Oil (grapeseed or canola) (for black garlic oil)
• 2 large Egg Yolks (room temperature)
• 1 tsp Dijon Mustard
• 1 tsp Apple Cider Vinegar
• 1/8 tsp Food‑Grade Charcoal Powder (for deep black color, optional)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Smoked Mayonnaise (store‑bought or homemade)
• 1 tbsp Ketchup
• 1 tsp Coconut Aminos (adds umami to house sauce)

Instructions

1. Prepare Candied Bacon

   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and arrange the bacon strips in a single layer. Bake for 15 minutes, then flip, sprinkle brown sugar evenly over each strip, and bake another 10 minutes until the sugar caramelizes and the bacon is crisp.

   Time: PT25M

   Temperature: 350°F

2. Make Black Garlic Oil

   In the blender, combine the black garlic cloves with the neutral oil. Blend on high until a smooth, dark oil forms.

   Time: PT3M

3. Prepare Black Garlic Mayo

   In a clean bowl, whisk together egg yolks, Dijon mustard, apple cider vinegar, and charcoal powder until pale. With the blender running on low, slowly drizzle in the black garlic oil from step 2, followed by lemon juice, until the mixture thickens into a glossy mayo.

   Time: PT7M

4. Mix House Burger Sauce

   In a small bowl, combine smoked mayonnaise, ketchup, coconut aminos, and 1 tbsp of the sliced pickles. Stir until uniform.

   Time: PT2M

5. Form Beef Patties

   Place the ground beef in a large bowl, sprinkle with salt and pepper, and gently mix with clean hands—just enough to distribute seasoning. Divide into four equal portions (about 6 oz each) and shape into loose patties about 3/4 inch thick, making a small indentation in the center to prevent puffing.

   Time: PT10M

6. Grill Patties & Melt Blue Cheese

   Heat the grill or cast‑iron grill pan over medium‑high heat. Cook the patties 4‑5 minutes per side for medium‑rare, or longer to desired doneness. During the last minute, place a generous handful of blue cheese crumbles on each patty and close the grill lid or switch to the broiler for 1‑2 minutes until the cheese melts.

   Time: PT12M

   Temperature: Medium‑high

7. Toast Buns

   Slice the brioche buns and lightly butter the cut sides (optional). Toast cut sides on the grill for about 30 seconds until golden.

   Time: PT1M

8. Assemble the Burger

   On the bottom bun, spread 1 tbsp of house sauce, add a lettuce leaf, a few pickle slices, then place the blue‑cheese‑topped patty. Top with two pieces of candied bacon, drizzle 1 tsp of black garlic mayo, and finish with the top bun.

   Time: PT5M

Nutrition Facts

Calories

800

Protein

40g

Carbohydrates

45g

Fat

45g

Fiber

2g

Ingredient Substitutions

• Instead of Ground Beef (80/20 chuck and brisket blend): Ground sirloin (leaner)
• Instead of Kosher Salt: Sea salt
• Instead of Blue Cheese Crumbles: Gorgonzola
• Instead of Brioche Burger Buns: Potato rolls
• Instead of Gem Lettuce Leaves: Romaine lettuce
• Instead of Pickles (sliced): Cornichons
• Instead of Bacon Strips: Turkey bacon
• Instead of Brown Sugar: Turbinado sugar
• Instead of Black Garlic Cloves: Roasted garlic
• Instead of Neutral Oil (grapeseed or canola): vegetable oil
• Instead of Egg Yolks: Pasteurized egg yolks
• Instead of Dijon Mustard: Whole grain mustard
• Instead of Apple Cider Vinegar: White wine vinegar
• Instead of Lemon Juice: Lime juice
• Instead of Smoked Mayonnaise: Regular mayo with smoked paprika
• Instead of Coconut Aminos: Soy sauce (reduced sodium)

Equipment Needed

• Grill or Cast‑Iron Grill Pan
• Oven
• Baking Sheet
• Parchment Paper (optional)
• Blender or Food Processor
• Mixing Bowls
• Spatula
• Kitchen Scale (optional)
• Tongs
• Knife and Cutting Board

Critical Steps — Do Not Skip

• Emulsifying the black garlic mayo without it splitting.
• Caramelizing the bacon without burning the sugar.
• Creating an indentation in the patty to keep it flat.

Chef Tips from the Video

• Use a mix of 70% chuck and 30% brisket for the juiciest burger with a rich flavor.
• For an extra smoky note, add a few drops of liquid smoke to the smoked mayo.
• If you cannot find black garlic, roast regular garlic cloves until soft and sweet, then blend with oil.

Troubleshooting

Storage

Refrigerator: Mayo and house sauce keep 3‑4 days in an airtight container; cooked patties and candied bacon up to 2 days.

Freezer: Raw beef blend can be frozen up to 3 months; cooked patties freeze well for 2 months (reheat thoroughly).

Room temperature: Assembled burgers should be eaten immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the black garlic mayo and house sauce up to 24 hours ahead; store in the fridge.
• Candied bacon can be made a day before and reheated briefly in a skillet.
• Patty mixture can be formed and refrigerated for up to 12 hours; keep covered.

Frequently Asked Questions