Gourmet Burger with Black Garlic Mayo, Homemade Cheese, and Tomato Relish

Ingredients

• 1 lb Ground beef (Preferably 80/20 ground beef; shape into 4 patties without overworking.)
• 1 tsp Kosher salt (For seasoning the patties and relish.)
• 0.5 tsp Black pepper (Freshly ground.)
• 4 Brioche burger buns (Fresh, split.)
• 0.5 cup Mayonnaise (Base for the black garlic mayonnaise.)
• 3 Black garlic cloves (Peeled and finely mashed; adjust to taste.)
• 1 tbsp Lemon juice (For the black garlic mayonnaise.)
• 4 oz Cheddar cheese (Sharp cheddar, grated, for the homemade American-style cheese.)
• 0.25 cup Whole milk (For the cheese sauce.)
• 1 tbsp Unsalted butter (For the cheese sauce and toasting the buns.)
• 1 tsp Cornstarch (Helps stabilize the homemade American-style cheese.)
• 1 lb Tomatoes (Ripe tomatoes, finely diced.)
• 0.5 medium Yellow onion (Finely diced.)
• 2 tbsp Apple cider vinegar (For balancing the tomato relish.)
• 2 tbsp Brown sugar (For the tomato relish.)
• 1 tbsp Olive oil (For cooking the tomato relish.)
• 1 clove Garlic (Minced for the tomato relish.)
• 1 tsp Dijon mustard (Optional seasoning for the relish.)

Steps

1. 1

   Make the black garlic mayonnaise. Mash the peeled black garlic cloves into a smooth paste, then stir them into the mayonnaise with the lemon juice. Season lightly to taste and refrigerate until needed.

2. 2

   Prepare the tomato relish. Heat the olive oil in a small saucepan over medium heat. Add the diced onion and cook for 3–4 minutes, stirring, until softened.

3. 3

   Add the minced garlic, diced tomatoes, apple cider vinegar, brown sugar, and Dijon mustard to the saucepan. Stir to combine.

4. 4

   Simmer the relish uncovered for 15–20 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes thick and jammy. Cool to room temperature.

5. 5

   Make the homemade American-style cheese. Toss the grated cheddar with the cornstarch. Warm the milk and butter in a small saucepan over low heat until the butter melts and the milk is steaming but not boiling.

6. 6

   Add the coated cheese to the warm milk mixture a handful at a time, whisking constantly until smooth and glossy. Pour into a shallow, lightly greased container and chill until firm enough to slice or portion.

7. 7

   Divide the ground beef into four equal portions and form each into a patty slightly wider than the buns. Handle the meat gently, then season both sides with salt and pepper immediately before cooking.

8. 8

   Heat a cast-iron skillet or grill over medium-high heat until very hot. Cook the patties for about 3–4 minutes per side for medium, or until they reach an internal temperature of at least 160°F / 71°C.

9. 9

   Place a portion of the chilled cheese on each hot patty during the final minute of cooking. Cover briefly, if using a skillet, so the cheese softens and melts.

10. 10

    Toast the cut sides of the buns in the skillet or on the grill, adding a little butter if desired. Toast until lightly golden and crisp at the edges.

11. 11

    Assemble the burgers. Spread black garlic mayonnaise on the toasted bun halves, add a beef patty with cheese, and spoon tomato relish over the top. Close with the remaining bun halves and serve immediately.

Notes

The provided post says the full recipe is in the creator's newsletter, but no newsletter text, ingredient quantities, or detailed video instructions were supplied. Amounts, component formulas, and cooking steps are therefore estimates based on the burger description. Refrigerate the mayonnaise and relish promptly; assemble burgers just before serving.

Nutrition per serving

• main
• burger
• American-style
• grilled
• skillet
• homemade-buns
• gourmet
• beef