Tuesday, February 23, 2016

Philly Cheesesteak Burger with Roasted Garlic Aioli

Yum
Roasted garlic aioli adds another layer of deliciousness to this already amazing burger!
Philly Cheesesteak Burger | Roasted garlic aioli adds another layer of deliciousness to this already amazing burger! #burger #phillycheesesteak #maindish #aioli

I am no stranger to Philly cheesesteak recipes. I have even made a Philly cheesesteak burger before (this one has beer cheese sauce - yum!). I, however, could not pass up this recipe from Kita of Girl Carnivore simply because of the roasted garlic aioli. Roasted garlic is one of the best things ever ever. Plus I am the only one (except for sometimes Cami) who will eat different mayonnaise/aioli, so I get to be selfish and eat as much as I want of it! :)

Philly Cheesesteak Burger | Roasted garlic aioli adds another layer of deliciousness to this already amazing burger! #burger #phillycheesesteak #maindish #aioli

Most of the time, I prefer my burgers seasoned with just salt and pepper, but I do step outside my "comfort zone" to try a recipe as is. I really enjoyed the Montreal steak seasoning on this burger. It gave it a smokey flavor that I think it really needed to balance it out. Overall, this was a really great burger. It is a little bit of a labor of love, but I think totally worth it in the end. Especially if you love garlic and mayonnaise.
(Print)
What you need:
  • 1 head of garlic
  • 1 Tbsp. olive oil
  • 1/2 cup mayonnaise
  • 2 lbs. ground beef
  • 2 tsp. Worcestershire sauce
  • 2 Tbsp. Montreal Steak Seasoning
  • Salt and pepper to taste
  • 1 red onion, sliced into half moons strips
  • 1 to 2 green bell peppers, seeded and thinly sliced into strips 
  • Sliced provolone cheese
  • Good quality hamburger buns, toasted in a skillet
Directions:
  1. Take the head of garlic and slice part of the top off. Set inside a square of aluminum foil and drizzle with olive oil. Add salt and pepper to taste. Fold aluminum foil up the sides, leaving a little opening up top for it to vent. Bake at 400* for 40 minutes. 
  2. Let the garlic cool and then squeeze the cloves out of the skin. Pulse in a food processor and then add mayonnaise and pulse until thoroughly mixed. Place in an airtight container and put in the refrigerator. Use your aioli within 3 days of making.
  3. Mix together ground beef, Worcestershire, Montreal steak seasoning, salt, and pepper. Divide into 6 balls and then form into patties. Cook burgers by desired method. I love my cast iron skillet for cooking burgers. Add provolone after flipping them so that the cheese melts while the burger finishes cooking.
  4. In a large skillet with a tablespoon of olive oil, cook onion and peppers over medium high heat for about 8 to 10 minutes.
  5. Serve burgers on toasted hamburger buns with garlic aioli, peppers, and onions.
    Recipe from Girl Carnivore


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