Triple Garlic Swiss-Stuffed Burger on a Pretzel Bun: This amazing burger may have a triple dose of heart-healthy garlic, but it’s subtle and delicious.
I know, I know. It’s Sunday, right? You’re wondering what could pull me out of my self-imposed day of rest to share this glorious burger with you.
I am so glad you’re wondering that, because I was totally planning on telling you.
You see, July is burger month; at least it is for a bunch of us. It all began with a friend of mine, Kita. She’s insane enough to have two blogs; Pass The Sushi and Girl Carnivore, both of which I read every word.
At some point earlier this spring, Kita was tossing around ideas and happened to mention that it would be fun to pull a bunch of bloggers together and run a burger month, a thing where each of us would create an awesome burger and then write about it.
It was such a fantastic idea that it wasn’t too long before there were 31 of us on board and the official burger month was born.
I have day 6 of Burger Month so, as you can surmise, other awesome burgers have come before me. They are:
July 1: Philly Cheesesteak Burger with Roasted Garlic Aioli from Girl Carnivore
July 2: Bacon-Blue Cheese Burger from My Catholic Kitchen
July 3: Grilled Pizza Burger from Kiss My Smoke
July 4: Inside-Out Upside-Down Grilled Lamb Burger from Guys in Aprons
July 5: Shrimp Po Boy Burgers from Pass the Sushi
As you’ve probably guessed by now, July 6 is my day and so here I am, eager and excited to share my burger creation. If you’ve been with me a while, you know how much I love garlic. While I don’t want to smell as though I’ve been swimming in it, I do enjoy it in my food an awful lot.
With that in mind, I decided to create a burger that used a good amount of garlic, yet didn’t overwhelm the taste of the beef and other ingredients. I succeeded.
This burger is easy enough to pull together. I simply mushed together sausage and beef, adding a little Worcestershire to the mix for good luck, then combined my cheese, some Dijon, a bit of garlic and more Worcestershire for the stuffing.
I separated my meat into eight balls, then flattened two at a time. I put a bit of the cheese mixture on one of the patties, topped it with the other and pressed the patties together, sealing the goodness inside.
While the burgers cooked, I whisked up the garlic-thyme aioli, rubbed my buns with garlic and brushed them with oil so they could be toasted after the meat came of the grill, and called it a day.
Hubby and I both loved this. The glory of the recipe is that while there is garlic woven throughout the burger, it doesn’t overwhelm. It’s there, it’s delicious and it’s perfect. We both devoured our burgers and began calculating how best to make sure that each of us got the one left on the plate.
Dudette said it was too spicy, which I think is her way of saying that there’s just too much going on for her little mouth to handle since there was no heat to this at all. She ate about half a burger and then settled in on the beans and corn and let the rest go.
- 1 pound ground chuck
- ½ pound bulk Italian sausage (spicy or sweet)
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 ounces Swiss cheese, shredded
- 1 tablespoon Dijon mustard
- 1 clove garlic, pressed
- 1 tablespoon Worcestershire sauce
- 1 garlic clove, pressed
- ¼ teaspoon salt
- ½ cup mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1 tablespoon fresh thyme leaves, minced
- 4 pretzel buns, split
- 1 large clove garlic, cut in half
- ¼ cup olive oil
- Sliced tomatoes
- Sliced onions
- Light the charcoal in a grill for direct grilling.
- In a large bowl, lightly mix together the beef, sausage and Worcestershire sauce until just combined. Split the mixture into eight equal-sized balls and flatten each ball into a thin disk.
- Combine all the cheese stuffing ingredients in a small bowl and divide the cheese between four of the burger disks.Top each with another burger disk and lightly press them together, making sure the edges are seals so the cheese doesn't seep out. Season each burger with salt and pepper.
- Grill the burgers over the hot coals for approximately 5-6 minutes per side.
- While the burgers are cooking, whisk together all the aioli ingredients.
- Rub the cut side of the garlic clove on each of the eight bun halves, then brush each with the olive oil.
- When the burgers come off the grill, put the buns on, cut side down, toasting until just lightly browned.
- Serve the burgers on the garlic buns with the garlic-thyme aioli and whatever additions are preferred.
As is always the case, when there are sponsors involved, there’s a giveaway. Those of us involved in Burger Month are so grateful to all of the awesome companies that have donated prizes to #burgermonth , El Diablo Hot & Spicy Mustard, FireWire Grilling Skewers, Hamilton Beach, KitchenIQ, The Spice House, and Wisconsin Cheese.
If you’d like a chance to win one of the awesome items below, all you have to do is enter. It’s as easy as that.