Method

• Mix the beef mince, onion, Black Garlic Paste and Worcestershire sauce together taking care not to overwork the meat.
• Weigh the meat mixture and divide into 6 equal sized pieces e.g. 150g each.
• Using wet hands form each piece of beef mince into a patty, put a slight dimple/dent into the middle of each burger, which helps to prevent the burger from doming when cooking, reduces shrinkage and helps to cook the burgers more evenly.   
• Cover and chill in the refrigerator for two hours.
• When ready to cook – heat a griddle pan, non-stick frying pan or barbecue until medium hot. Brush the griddle pan or frying pan with a little vegetable oil (if cooking on the stove top). If cooking on a barbecue, brush the grills with vegetable oil then place the burgers directly on the grill.
• Just before cooking season the burgers liberally with salt and freshly ground black pepper.
• Cook the burgers for 6 minutes on each side.  
• To check if the burgers are cooked use a meat thermometer, which should read 71C minimum.
• Then have fun and build your own burger – spread the bun base and top with sauce of your choice. Stack the bun with your choice of toppings. Place the cooked burger on top. Skewer to hold the burger masterpiece together.

A few serving suggestions from the Black Garlic Kitchen: accompany the burgers with sides such as BGK’s Sweet Potato Wedges, BGK’s Black Garlic Baked Beans, BGK’s Black Garlic Potato Salad, BGK’s Black Garlic Cobb Salad or BGK’s Black Garlic Caesar Salad – all of which make a marvellous addition to any burger feast. Or simply serve with a bowl of chips and extra Black Garlic Kitchen Accompaniments. Enjoy!