Triple Garlic Swiss-Stuffed Burger on a Pretzel Bun #Burgermonth

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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.



Triple Garlic Swiss-Stuffed Burger on a Pretzel Bun | Taking On Magazines | www.takingonmagazines.com | 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

The Process

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.

The Verdict

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.

The Recipe

Triple Garlic Swiss-Stuffed Burger on a Pretzel Bun #Burgermonth
 
Prep time
Cook time
Total time
 
A Taking On Magazines original recipe
Reviewed by:
Recipe type: Grilling
Cuisine: American
Serves: 4
Ingredients
For The Burgers
  • 1 pound ground chuck
  • ½ pound bulk Italian sausage (spicy or sweet)
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper

For the Cheese Stuffing
  • 2 ounces Swiss cheese, shredded
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, pressed
  • 1 tablespoon Worcestershire sauce

For the Garlic-Thyme Aioli
  • 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

For the Buns

  • 4 pretzel buns, split
  • 1 large clove garlic, cut in half
  • ¼ cup olive oil

  • Sliced tomatoes
  • Sliced onions
  • Lettuce
Instructions
  1. Light the charcoal in a grill for direct grilling.
  2. 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.
  3. 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.
  4. Grill the burgers over the hot coals for approximately 5-6 minutes per side.
  5. While the burgers are cooking, whisk together all the aioli ingredients.
  6. Rub the cut side of the garlic clove on each of the eight bun halves, then brush each with the olive oil.
  7. When the burgers come off the grill, put the buns on, cut side down, toasting until just lightly browned.
  8. 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.

a Rafflecopter giveaway

32 thoughts on “Triple Garlic Swiss-Stuffed Burger on a Pretzel Bun #Burgermonth

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  • July 29, 2014 at 11:38 am
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    Oh my, this looks so good! I love all the garlic and the pretzel bun, and the sausage with the beef. Definitely need to make this one soon!

    Reply
  • July 15, 2014 at 1:57 pm
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    I have been making pretzel buns for years with I make Brat burgers with Swiss cheese, dill pickle, tomato, mayo and Dijon mustard. That is a great combo. If you can’t find Johnville Brat patties you can make them by removing the casing from any brat (I prefer Johnville) divided into 4 equal amounts and shape into patties. 1 Johnville package if 5 brats make 4 regular size patties or 6 slider patties.

    Reply
  • July 15, 2014 at 1:31 pm
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    MY epic burger creation is an Italian Juicy Lucy hot italian sausage, mozzarella, and spaghetti sauce…nomnom

    Reply
  • July 15, 2014 at 11:08 am
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    my papa bear is a garlic loving maniac. He would go crazy for these burgers. I am going to have to invite him over and whip up a batch of these bad boys for him! Thank you so much for posting on a Sunday and being part of my burger celebration!! :D

    Reply
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  • July 8, 2014 at 1:49 pm
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    I need to up my burger game…yours sounds phenomenal!!! My epic burger is simple: garden tomato slice, lettuce, mayo, ketchup and mustard.

    Reply
  • July 8, 2014 at 11:16 am
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    Man, those layers! That looks in.credible!!

    My epic burger includes a patty stuffed with feta cheese. :)

    Reply
  • July 7, 2014 at 6:00 pm
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    Every time I have the option for a cheat meal I am begging for burgers. BEGGING. This looks so good that I would totally make this and grill it up myself. garlic adds so much magical flavor, it's unreal! The sliced onion reminds me of my fave burger joint.

    Reply
  • July 7, 2014 at 5:54 pm
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    Ours were called lumberjack burgers. They had worcestershire, ketchup, an egg, onions, garlic and a ton of spices all mixed together and made into patties. Haven't made them in years but they were soooo good.

    Reply
  • July 7, 2014 at 3:34 pm
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    Mmm I love a good cheesy stuffed burger, especially on a pretzel bun!

    Reply
  • July 7, 2014 at 1:54 pm
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    Oh, what is my epic creation? Everything but the kitchen sink! lol . .

    Reply
  • July 7, 2014 at 1:52 pm
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    Love Pretzel buns. Townhouse Pretzel Thins, crackers…Sticks, I can take or leave them. Hamburg looks wonderful.

    Reply
  • July 7, 2014 at 9:24 am
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    Didn't read the entry part before I commented…cheeseburgers with blue cheese in the middle and carmelized onions on top is my epic burger. Sorry for 3 comments.

    Reply
    • July 7, 2014 at 9:44 am
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      Lady-friend, you will never see me complain about someone leaving me comments. It makes me too happy. :)

      Reply
  • July 7, 2014 at 9:23 am
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    Also, what is the deal with everyone doing the pretzel roll thing?

    Reply
  • July 7, 2014 at 9:22 am
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    I know the second you write "Hubby and I liked it" what is coming next :)

    Reply
    • July 7, 2014 at 9:42 am
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      In this case, I used a pretzel roll because the burger has so many goopy components, with the filling and aioli. The pretzel roll tends to stay together a bit better to that stuff than regular ones.

      Reply
  • July 6, 2014 at 10:13 pm
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    mine is a burger with cheddar cheese.
    topped with sauted onions and mushrooms.

    Reply
  • July 6, 2014 at 4:34 pm
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    My family likes pizza burgers and bacon burgers with blue cheese sauce, or nacho sauce. They will love this burger!

    Reply
  • July 6, 2014 at 3:20 pm
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    Seems like a great burger, garlic, burger, cheese and a pretzel roll, how could ute not be great!?

    Reply
  • July 6, 2014 at 2:14 pm
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    After cooking 26 grilled burgers in the fourth, we are about burgered out. :). I could go for one of these. Feat concept on burger month!!!!

    Reply
  • July 6, 2014 at 11:42 am
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    Not sure if I have ever created an "epic" burger…but the ones my son cooked yesterday for Grandma's birthday party were delish!!!

    Reply
  • July 6, 2014 at 11:24 am
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    Wow! Thanks for sharing. You had me at 'garlic' then you added 'stuffed' and 'pretzel bun'! My day is coming up soon.

    Reply
  • July 6, 2014 at 11:11 am
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    Where do you find pretzel buns?

    Reply
    • July 15, 2014 at 1:50 pm
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      I make my own pretzel buns from a basic pretzel recipe just make buns shapes balls with the dough, boil in baking soda water, slice top (either one slice or and x) brush with egg wash and bake.

      Reply

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