Burgers with Roasted Garlic and Rosemary

Roasted garlic and fresh rosemary make these burgers extra flavorful. Adding grated zucchini to the lean ground beef helps keep the burgers moist, and is an inexpensive way to add bulk. It's almost undetectable, so it's a clever way to sneak extra veggies into your diet. If you like the zucchini, experiment with adding a second grated zucchini! Try this with turkey burgers, too. Total Time: 1 hr. 17 min. Prep Time: 10 min. Cooking Time: 1 hr. 7 min. Yield: 4 servings Ingredients: 1 whole garlic bulb 1 lb. raw 95% lean ground sirloin 1 medium zucchini, coarsely grated 6 fresh rosemary sprigs, leaves removed and finely chopped, stems discarded ¼ tsp. sea salt ½ tsp. cracked black pepper 4 whole-grain hamburger buns 4 slices medium tomato 4 lettuce leaves 4 red onion slices Preparation: 1. Preheat oven to 400° F. 2. Remove outer papery white layer from garlic, keeping each individual clove covered, and keeping cloves attached to the bulb. Cut off top ½-inch of bulb. Place on a piece of aluminum foil; wrap to completely seal. Bake for 45 minutes, or until tender. 3. Preheat grill or broiler to high. 4. When cool enough to handle, peel away foil from garlic. Squeeze garlic into a large bowl. 5. Add sirloin, zucchini, rosemary, salt, and pepper; mix well. Shape mixture into four patties. 6. Grill or broil patties for 4 to 6 minutes on each side, or until desired doneness. 7. Top each bottom bun with a patty, tomato slice, lettuce leaf, onion slice, and top bun. Burgers with Roasted Garlic and Rosemary

Roasted garlic and fresh rosemary make these burgers extra flavorful. Adding grated zucchini to the lean ground beef helps keep the burgers moist, and is an inexpensive way to add bulk. It’s almost undetectable, so it’s a clever way to sneak extra veggies into your diet. If you like the zucchini, experiment with adding a second grated zucchini! Try this with turkey burgers, too.

Total Time: 1 hr. 17 min.
Prep Time: 10 min.
Cooking Time: 1 hr. 7 min.
Yield: 4 servings

Ingredients:
1 whole garlic bulb
1 lb. raw 95% lean ground sirloin
1 medium zucchini, coarsely grated
6 fresh rosemary sprigs, leaves removed and finely chopped, stems discarded
¼ tsp. sea salt
½ tsp. cracked black pepper
4 whole-grain hamburger buns
4 slices medium tomato
4 lettuce leaves
4 red onion slices

Preparation:
1. Preheat oven to 400° F.
2. Remove outer papery white layer from garlic, keeping each individual clove covered, and keeping cloves attached to the bulb. Cut off top ½-inch of bulb. Place on a piece of aluminum foil; wrap to completely seal. Bake for 45 minutes, or until tender.
3. Preheat grill or broiler to high.
4. When cool enough to handle, peel away foil from garlic. Squeeze garlic into a large bowl.
5. Add sirloin, zucchini, rosemary, salt, and pepper; mix well. Shape mixture into four patties.
6. Grill or broil patties for 4 to 6 minutes on each side, or until desired doneness.
7. Top each bottom bun with a patty, tomato slice, lettuce leaf, onion slice, and top bun.

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2 Comments

  1. Ann Brady said:

    I went a different way with this recipe. I opted to use my container of minced garlic from the fridge and grill them to reduce the time. I made the burgers and paired with sweet potato spears rather than buns and cooked them both in under an hour.

    Sweet Potato Spears:
    cut 2 sweet potatoes lengthwise into 8ths (half, half, half)
    lightly coat with EVOO, cinnamon, cayenne, sea salt to taste
    Grill at med high heat (450) for about 5 minutes each side (lid closed), take off smaller ones, give the bigger ones another minute or so.

    Burgers:
    grated 1 medium zucchini (everything but the stalk)
    a heaping spoonful of minced garlic
    a smile of tomato paste
    cajun seasoning to cover this in the bowl
    1 lb local grass fed beef
    I hand mixed, made into 4 patties, squished the middles for grilling. Grilled at high heat (550) for about 5 minutes each side (lid closed) makes them medium.

    Instead of buns, I layered 1 G of Arugula, 1 Y from 3 spears of grilled sweet potato, the 1 R .5 G burger, and .5 B honey goat cheese. The flavor of both the burger and the combination was incredible.

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