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Black Garlic Burger

Collective member Östen Rice,
Note: This August (2013) Unburger plans to rebrand as Burgerwise.

Mellow, sweet umami-steeped black garlic aïoli shines in this decadent burger. Black garlic is made by fermenting whole bulbs at high temperatures and can be purchased locally at Sobeys.

Black Garlic Aïoli
1 cup mayonnaise
28 cloves (2 bulbs) black garlic
8 cloves garlic, peeled
juice of 1 lemon
1 tsp fresh cracked pepper
1 Tbsp finely chopped sage
1 tsp Worcestershire sauce

Peppercorn Candied Bacon
225 g thick cut double smoked or natural bacon
2 tsp fresh ground pepper
4 Tbsp brown sugar

4 burger buns (Unburger sources its from Stella’s Bakery)
4 all natural lean beef burger patties
1 avocado, sliced
1 beefsteak tomato, sliced
1 cup organic baby greens
1/4 cup soft goat cheese

Black Garlic Aïoli
1. Carefully peel black garlic, discarding any bit of skin. Wet fingers to prevent garlic from making hands sticky.
2. Combine all ingredients in blender, process until smooth.

Peppercorn Candied Bacon
1. Preheat oven to 375°F.
2. Spread bacon in a single layer on a parchment-lined baking sheet. Place in oven.
3. Cook bacon for 15 mins until fat has rendered and is starting to brown.
4. Combine pepper and sugar. Sprinkle liberally over bacon, return to oven for 10 mins or until crispy and golden brown.
5. Remove from oven. Transfer slices to paper towel to absorb excess fat.

1. Grill beef patties as desired, top with several slices of candied bacon.
2. Remove from grill, crumble goat cheese on top. Set aside.
3. Toast bun lightly on grill Spread halves with black garlic aïoli.
4. Place patty on bottom bun half. Add baby greens, slice of tomato and 1/4 avocado to each. Complete with second bun half.

Yield 4 burgers

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