Garlic Burger Delight

Ingredients

20 cloves of garlic (peeled)
1 cup extra virgin olive oil
1 1/2 lbs of ground chuck 1
/2 cup bread crumbs
1 small yellow onion
1 egg
2 tablespoon Adobo con Pimienta
1 tablespoon chopped shallots
2 oz chopped tarragon stalks
1 teaspoon chopped tarragon leaves
4 oz chervil
4 tablespoons vinegar
salt and pepper
5 egg yolks
6 oz melted butter
1 large sweet onion
6 Kaiser Rolls

Instructions

Put 20 cloves of garlic in a small saucepan cover with extra virgin olive oil and simmer until the garlic is soft. Put the bread crumbs in a food processor along with the yellow onion. Pulse until the onion is combined with the bread crumbs. To the ground chuck add the onion/bread crumb mixture, the egg and the Adobo seasoning. Combine the ingredients and divide into 6 equal parts. When the garlic cloves are soft remove them from the oil and mash them into a paste. Add salt and pepper to taste. Divide into 6 equal parts. Form the hamburgers inserting the mashed garlic into the center of the burger. Cover and refrigerate until ready to grill. Put into a small saucepan the chopped shallots, two oz. of the taragon stalks, three oz. of chervil, a pinch of salt and four tablespoons of vinegar. Reduce the vinegar by two-thirds, take off the fire. Let pan cool. Beat the yolks and slowly add the vinegar reduction to the bowl. Return to saucepan and on a very low flame gradually whisk in six oz. of melted butter. When the butter is completely combined with the sauce, rub it through a fine sieve, and finish it with a teaspoon of chervil and chopped taragon leaves. Taste for seasoning and add salt and pepper if needed. Put the prepared hamburgers on the grill and cook for 5 minutes on one side and 4 minutes on the other side. To serve: Split Kaiser Rolls and lightly toast on Grill. Slice large sweet onion and divide into rings. Put hamburger on roll, top with an onion ring, put Bearnaise Sauce in center of onion ring, put top of roll back on and serve.