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Roasted Garlic and Tarragon Burgers with Herbed Mayo and Garlic Glazed Buns

Garlic and herbs bring out the rich beef flavor in these bistro-style burgers. The garlic is roasted on the grill before being glazed onto the buns and mixed in with the herbed beef. A rich herbed mayo, goat cheese, peppery Arugula and tomatoes crown these easy to make yet flavorful burgers.


Roasted Garlic:
2 garlic bulbs
2 tablespoons Colavita Extra Virgin Olive Oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
Herbed Mayo:
1/2 cup mayonnaise
2 tablespoons Grey Poupon Dijon Mustard
1 tablespoon fresh tarragon
2 tablespoons finely chopped fresh chives
2 1/4 pounds freshly ground beef chuck
2 tablespoons fresh tarragon leaves
2 1/2 teaspoons coarse salt
1/4 teaspoon red pepper flakes
Garlic Glazed Buns:
2 tablespoons Colavita Extra Virgin Olive Oil
2 teaspoons coarse salt
6 (firm) Whole Wheat Hamburger buns, split
Oil to brush the grill rack
6 ounces goat cheese
6 tomato slices, cut 1/2 inch thick
1 cup Arugula leaves


Preheat a gas grill to medium high heat. Using a sharp knife, slice off the top of the garlic bulbs. Place the bulbs in a small bowl, add the Colavita Extra Virgin Olive Oil, the coarse salt and the pepper. Turn to coat. Place the garlic bulbs in the center of the grill rack, close the cover and cook for 35-40 minutes or until tender when squeezed. Turn occasionally while grilling. To make the Herbed Mayo, combine the mayonnaise, Grey Poupon mustard, tablespoon of tarragon and the chopped chives in a food processor. Process until well combined. Set aside. Break apart the ground beef into a large bowl, add the tarragon leaves, 2 1/2 teaspoons of coarse salt and the red pepper flakes. Squeeze one of the garlic bulbs over the ground beef until bulb is empty. Gently combine. Form the meat into 6 equal sized patties. Cover with plastic wrap until ready to grill. To prepare the garlic glazed buns, combine the 2 tablespoons of Colavita Extra Virgin Olive oil and the 2 teaspoons of coarse salt in a small bowl. Squeeze the remaining garlic bulb over the oil until the bulb is empty; whisk to combine. Using a brush or a small spatula, spread the garlic mixture over the split sides of the buns, evenly dividing. Place the buns, split side down on the grill to lightly toast. Remove to work surface. Lightly brush the grill rack with oil. Arrange the patties on the grill rack, close the cover and cook for 4 minutes. Turn using a large spatula and cook an additional 4 minutes. As you remove the patties from the grill spread one side of each with the goat cheese, evenly dividing. To assemble the burgers, place a cooked patty cheese side up on the bottom half of each bun. Top each with a tomato slice, a large dollop of the herbed mayo and the Arugula leaves, evenly dividing. Cover with bun tops and serve.


For the coarse salt you may use either grey sea salt or sea salt if available. If not available, you may use kosher salt.