Ingredients:-
For herb butter
- 4 cloves Roasted garlic, pealed, mashed
- 1 tsp Chopped ajwain
- 4 tbsp Softened unsalted butter
For burger
- 2 tbsp Olive oil, for grate or skillet
- 1 kg Ground beef round
- Coarse salt & Freshly ground black pepper: a pinch each
Food preparation:
- Cut pointed end off whole head garlic.
- Place cut size up in a cup piece of heavy aluminum foil.
- Top with about 3 tbsp olive oil, roast in 191 degree C oven for 30 minutes, when cool, remove cloves ( save remaining cloves for other use, refrigerate air tight or freeze for longer storage).
- Combine garlic herbs and butter and refrigerate for 30 minutes.
- Wipe down grate or skillet with oil before heating over medium/ high heat.
- In medium bowl combine ground beef, salt and pepper with hands and form into 8 patties.
- Create small crater in centre of 4 patties, leaving about quarter inch border place generous tbsp of butter mixture in centre of each crater.
- Top with second patties and pinch seems to seal. Make sure stuffing is completely covered.
- Cook burgers for 5 minutes each side on grill, or over 5 minutes per side in skillet.
- Turn carefully so they don’t break.
- If desire serve on toasted with buttered buns.
