{"id":1383,"date":"2025-03-16T02:00:16","date_gmt":"2025-03-16T02:00:16","guid":{"rendered":"https:\/\/kayeskinner.com\/food\/garlic-overload-burgers\/"},"modified":"2026-03-28T02:19:40","modified_gmt":"2026-03-28T02:19:40","slug":"garlic-overload-burgers","status":"publish","type":"post","link":"https:\/\/kayeskinner.com\/food\/garlic-overload-burgers\/","title":{"rendered":"Garlic Overload Burgers"},"content":{"rendered":"<p><strong>Cream Cheese Mixture<\/strong><br \/>\n4 oz cream cheese softened<br \/>\n1 Tablespoon garlic minced<br \/>\n1 teaspoon Italian herbs<br \/>\n<strong>Burgers<\/strong><br \/>\n1 pound ground beef<br \/>\n8 teaspoons garlic powder<br \/>\nsalt and pepper to taste<br \/>\n<strong>Creamy Garlic Burger Sauce<\/strong><br \/>\n4 tablespoons water, divided<br \/>\n1 tablespoons garlic minced<br \/>\n1\/2 teaspoon garlic powder<br \/>\n1 cup heavy cream<br \/>\n1\/2 tablespoon chopped fresh parsley<br \/>\nsalt and pepper to taste<br \/>\n1 tablespoons cornstarch<br \/>\n<strong>For Garlic Overload Burgers<\/strong><br \/>\nSliced provolone cheese<br \/>\nBrioche hamburger buns<br \/>\n<!--more--><br \/>\nIn a small bowl, combine the cream cheese, minced garlic and Italian herbs and blend well. Divide into 4 equal portions.<br \/>\nSeasoning and Making the Burgers<\/p>\n<p>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&#8243; 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.<\/p>\n<p>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).<\/p>\n<p><strong>Creamy Garlic Burger Sauce<\/strong><br \/>\nIn a saucepan, boil 1\/4 cup of water, minced garlic and garlic powder. Boil until the water is nearly evaporated, about 5 minutes. It\u2019s okay for some water to remain, but you want very little. Stir in the heavy cream, Parsley, salt, and pepper.<\/p>\n<p>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.<\/p>\n<p><a href=\"https:\/\/dailydishrecipes.com\/garlic-overload-burgers-with-creamy-garlic-burger-sauce\/\">Original<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36,5],"tags":[],"class_list":["post-1383","post","type-post","status-publish","format-standard","hentry","category-burger","category-main-course"],"_links":{"self":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/1383","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/comments?post=1383"}],"version-history":[{"count":1,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/1383\/revisions"}],"predecessor-version":[{"id":2582,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/1383\/revisions\/2582"}],"wp:attachment":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/media?parent=1383"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/categories?post=1383"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/tags?post=1383"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}