Garlic Overload Burgers with Creamy Garlic Burger Sauce
If you love garlic, you’ll love these Garlic Overload Burgers with Creamy Garlic Burger Sauce; they will blow you away. Cream cheese with herbs and garlic tango together, in a juicy burger that is full of flavor.
This post is part of a kick-butt burger grill giveaway hosted by GirlCarnivore but the burger epicness (these incredible Garlic Overload Burgers with Creamy Garlic Burger Sauce) are all my own.
Let me tell you about this burger, yo. It’s incredible!
It’s still Burger month and we’ve been celebrating this month in style.
So much burger epicness is happening in my kitchen, along with a bunch of my friends.
We are making burgers all month long!
It’s going to last the entire month of May and you’re definitely sure to find a burger shared by a blogger that you will adore!
You can see them all here at BurgerMonth.com and you can even see last year’s burger awesomeness.
But let’s talk about these Garlic Overload Burgers with Creamy Garlic Burger Sauce for just a sec.
I need to share.
So. much. garlic. flavor.
This is a garlic lover’s dream burger.
Hello, my name is Nicole and I am a garlic-aholic. Also a cheeseburger-aholic.
So I mean naturally, these two things couldn’t be more perfect together.
That stuffed middle, that creamy sauce.
So goooood.
I dream about these burgers. I crave these burgers.
I am that girl that puts garlic in everything.
So why not my favorite cheeseburgers? Oh yes please.
If you like a more mild garlic experience, you can make these Garlic Overload Stuffed Burgers all by themselves without the creamy garlic sauce.
They are still absolutely delicious.
With all that melted cream cheese, herbs, and garlic flavor just bursting out in every bite, you’ll be satisfied with just the burgers. But…
Garlic Lover’s Unite
But if you’re like me, and want to take the garlic-goodness up a notch, definitely whip up some of the Creamy Garlic Burger Sauce.
Because… it’s perfection. It just makes these Garlic Overload Burgers with Creamy Garlic Burger Sauce only that much better!
And it doesn’t just go with burgers, y’all.
Dip those fries or veggies or use it as a sauce over steak, chicken, seafood or even baked potatoes. The possibilities are endless.
And so incredibly tasty. You’re going to adore them.
Are you ready to whip up a batch of these Garlic Overload Burgers with Creamy Garlic Burger Sauce?
The only flavor you’re going to get from this is pure garlic goodness. Melt in your mouth delicious.
If you want to add a little more flavor, these are great with dill pickle slices, jalapenos, fresh peppers or really anything that pairs well with garlic. You do whatever you like to do! Enjoy!
Garlic Overload Burgers with Creamy Garlic Burger Sauce
Ingredients
Cream Cheese Mixture
- 4 oz cream cheese softened
- 1 Tablespoon garlic minced
- 1 teaspoon Italian herbs
Burgers
- 2 pounds ground beef
- 8 teaspoons garlic powder
- salt and pepper to taste
Creamy Garlic Burger Sauce
- 1/4 cup water
- 2 tablespoons garlic minced
- 1 teaspoon garlic powder
- 2 cups heavy cream
- 1 tablespoon chopped fresh parsley
- salt and pepper to taste
- 2 tablespoons cornstarch
- 1/4 cup water
For Garlic Overload Burgers
- 4 slices provolone cheese
- 4 brioche hamburger buns
Instructions
Making the Cream Cheese Mixture
- In a small bowl, combine the cream cheese, minced garlic and Italian herbs and blend well. Divide into 4 equal portions.
Seasoning and Making the Burgers
- In a large bowl, mix the ground beef with the garlic powder and salt and pepper.
- Divide the hamburgers into 8 equal portions. Form the meat into balls and then flatten into a patty about 1/4" thick. Remember to make the burgers a bit over sized to account for shrinkage when cooking. In the middle of 4 patties, spoon some of the cream cheese mixture.
- Top each of the four patties with the cream cheese mixture with the patties without. Gently press the burgers together to form a large burger.
- Grill burgers as desired.
- When almost ready to remove burgers, add a slice of provolone cheese to the top of each burger. Allow cheese to melt by closing grill (or placing lid over burgers if using something other than a grill).
Creamy Garlic Burger Sauce
- In a saucepan, boil 1/4 cup of water over medium heat.
- Stir in the minced garlic and garlic powder. Boil until the water is nearly evaporated, about 5 minutes. It’s okay for some water to remain, but you want very little.
- Stir in the heavy cream, Parsley, salt, and pepper.
- In a small bowl, mix the cornstarch and 1/4 cup of water and stir until dissolved. Add to the cream mixture.
- Continue boiling, stirring constantly, until thickened. About 3 minutes.
- Remove from heat. It will continue to thicken upon cooling.
Bringing it all together
- Place burgers on bottoms of brioche buns.
- Spoon Creamy Garlic Burger Sauce over burger.
- Top with the top of the brioche bun.
Share the Burger Love! Visit all the #burgermonth bloggers for great recipes all month long!
A huge thanks to the #BurgerMonth sponsors for the Ultimate Burger Grilling Giveaway: Cabot Cheese, Char-Griller Grills, Crow Canyon Home, Porter Road, Melissas Produce, Red Duck, Spiceology, and Western BBQ
That is one garlic overload burger! The sauce looks outstanding! Such a creamy and delicious topping for an epic burger!
That looks like one amazing burger!
Are we flipping these burgers with the sauce on top?
Hi Brian, I am assuming you are inquiring about the Garlic Burger Sauce? That goes on at the end when put on the buns. You won’t be flipping the burgers with any sauce on them.
but what about the cream cheese in the center?
You flip the burgers with the cream cheese in the center because it’s not on the outside. It’s on the inside. The sauce on the other hand goes on at the end after they are cooked. I hope you enjoy them.
Hello!
I noticed above you mention green onions but I don’t see them listed in the ingredients.
Also when you say Italian herbs, is that like McCormicks Italian Seasoning?
Thanks so much!!
Hi Jena! Thanks for the catch. Initially when I wrote the post, I was planning on including green onions in the cream cheese, but I decided not to. You can if you want to, but that’s why I didn’t include it in the ingredients.
Yes, McCormick Italian Seasoning would work just fine. Many of my readers make their own Italian Herbs, which are classicly a blend of ground herbs: basil, oregano, rosemary, and thyme.
I hope this helps!
Can never have too much garlic!
Hi there! This looks amazing, but question about the garlic sauce. I might be misreading, but are you supposed to dissolve the cornstarch into the water and then add it into the cream/garlic mix? Thank you!
Hi Hillary, thank you for reaching out. Yes, you dissolve the cornstarch into the water and then add it to the cream mixture on the stove. I have updated the recipe to be a bit clearer now.
Thank you so much and we hope you enjoy it!!
There was definitely a great garlic flavor with these burgers, and we all loved these. However, I doubled the recipe, and the prep time was a bit over an hour. To me, an hour prep for a burger is not worth my time.
No, an hour seems much too long for these burgers. We’ve doubled and tripled this recipe and never had it take anywhere near that long – we typically make the creamy garlic burger sauce while the burgers are on the grill though, so we double up cooking things. I’m really glad you loved them but I’m sorry that they seemed to take so long for you.
Is the sauce good to refrigerate and reheat??
Well, we almost never have any leftover because we use with with fries and over potatoes, but when we did it, the only problem we had is that it will thicken a lot. Warm it (not too hot), then add a bit of milk a tablespoon at a time until you get it back to the consistency you want it. Then heat until it’s the temperature you want it. That should do it. Good luck and enjoy!
LOVED THEM! Thank you so much for this recipe
I made these twice now and they’re so good! I love garlic and love cream cheese so the mixture was great! Only thing is I’m curious why the recipe says to soften the cream cheese. The first time I made this recipe i did not soften and they came out great. Second I did soften a little bit, and all the cream cheese came out of the burgers while cooking.. so I recommend keeping the cream cheese at a thicker state unsoftened so it doesn’t seep out. Just a little tip! Great recipe!
The reason for softening the cream cheese is to make mixing the ingredients together easier. I have not had the cream cheese mixture come out while cooking. It might depend on how well you seal the sides of the meat and also making sure you never push down on the burgers while they are cooking.
I’m so glad you enjoyed them. We have on occasion used already flavored cream cheese to stuff them, and yes in that case we don’t typically soften first. 🙂
Could the garlic sauce be frozen and reheated? Or just wondering how long the sauce keeps for in the fridge. Looking to batch cook.
I am not sure the sauce would hold up frozen, because I have not tried it. If you do, please let us know. On the other hand, it doesn’t last here longer than about 2-3 days because we eat it on everything. lol So I’d say the fridge life is probably only about 3-5 days in an airtight container in the fridge.
Hello! Super excited to try these out! I live in an apartment complex so I don’t have a grill. Is there anyway I can do this in the air fryer?
Brandi, I haven’t tried making these in the air fryer, though we make burgers all the time in the air fryer. I think the only concern I would have is the accidental mess they could make. But aside from that I think it would work just fine.
It also works using a skillet on the stove in a pinch.
Good luck.
@Nicole Cook, what bought toppings? any suggestions ?
We personally don’t think these need toppings, but if you’re looking for some we have heard that others really love grilled onions, and they are incredible on them, as is any kind of light aioli… one lady makes them and piles pickles on too. So I think it’s a bit of trial and error until you find something you really like. We did try lettuce and tomato on them and it was actually pretty good, even though we still prefer them as is. I hope that helps!