Buttery Havarti cheese makes these burgers absolutely fantastic!
1 bulb of garlic
pinch of salt
pinch of pepper
2 lbs. Ground beef (I used 80/20)
1 whole bulb of roasted garlic
4 oz. Havarti cheese
2 teaspoon. Horseradish
¼ c. Worcestershire sauce
½ teaspoon. Ground black pepper
1 teaspoon. Salt
2 teaspoon. Zatarain’s Cajun seasoning
No nutrition information available
Pre-heat oven to 400 degrees. Cut about one inch off the top of bulb of garlic. Place in garlic roaster* or wrap in foil. Drizzle with olive oil (about 1 teaspoon.) and sprinkle with a pinch of salt and pepper. Put the garlic in roaster (or wrap in foil), cover and place in oven for 30 minutes. After 30 minutes remove lid (or unwrap) and continue to bake an additional 30 minutes. Remove from oven and let cool. Once garlic is cool you can just squeeze it right out of the bulb or you can gently peel it if you want the cloves intact.
Mix together all of the ingredients except for the Havarti cheese using your hands so that everything is well combined. Separate into eight equal portions (should be about 4 oz. each) and roll each one into a ball. Split each ball in half and put ½ ounce of cheese in the center. Put the halves back together and make sure that they are well sealed to keep the cheese from leaking out during cooking. Some cheese may still leak but don’t worry about it. Press the balls into patties about 1 inch thick. Cook over medium heat for about 8 minutes on the first side then turn and cook about 7 more minutes or until desired doneness is achieved. Best serve with fresh sliced onions and spicy mustard on a toasted Kaiser roll*. Makes 8 burgers.