Cream Cheese Mixture
4 oz cream cheese softened
1 Tablespoon garlic minced
1 teaspoon Italian herbs
Burgers
1 pound ground beef
8 teaspoons garlic powder
salt and pepper to taste
Creamy Garlic Burger Sauce
4 tablespoons water, divided
1 tablespoons garlic minced
1/2 teaspoon garlic powder
1 cup heavy cream
1/2 tablespoon chopped fresh parsley
salt and pepper to taste
1 tablespoons cornstarch
For Garlic Overload Burgers
Sliced provolone cheese
Brioche hamburger buns
In a small bowl, combine the cream cheese, minced garlic and Italian herbs and blend well. Divide into 4 equal portions.
Seasoning and Making the Burgers
In a large bowl, mix the ground beef with the garlic powder and salt and pepper. Divide the hamburgers into 8 equal portions. Form the meat into balls and then flatten into a patty about 1/4″ thick. Remember to make the burgers a bit over sized to account for shrinkage when cooking. In the middle of 4 patties, spoon some of the cream cheese mixture. Top each of the four patties with the cream cheese mixture with the patties without. Gently press the burgers together to form a large burger.
Grill burgers as desired. When almost ready to remove burgers, add a slice of provolone cheese to the top of each burger. Allow cheese to melt by closing grill (or placing lid over burgers if using something other than a grill).
Creamy Garlic Burger Sauce
In a saucepan, boil 1/4 cup of water, minced garlic and garlic powder. Boil until the water is nearly evaporated, about 5 minutes. It’s okay for some water to remain, but you want very little. Stir in the heavy cream, Parsley, salt, and pepper.
In a small bowl, mix the cornstarch and 1/4 cup of water and stir until dissolved. Add to the cream mixture. Continue boiling, stirring constantly, until thickened. About 3 minutes. Remove from heat. It will continue to thicken upon cooling.