“Garlee Burger” with special black garlic souce

Servings: 8

Prep time: 45-60 min

Meat dish

We love the simplicity of the burger. Bun, beef, lettuce and pickled cucumber. This time, however, we decided to give it an exquisite touch with a completely non-obvious black garlic sauce. And the sweetness of caramelized onions. Oh Momma!

  • 800 g of ground beef
  • 1 finely chopped onion
  • 2 tablespoons of sweet and spicy mustard
  • 1 raw egg
  • 1 tablespoon of olive oil
  • 1 flat tablespoon of black garlic paste
  • salt and pepper to taste
  • 8 burger buns / brioche
  • lettuce
  • pickled cucumber
  • caramelized onion (you need two red onions, balsamic vinegar, honey, olive oil, salt and pepper)
  • finely chopped chives – a few pinches
  • 2 tablespoons of butter
  • half of a small, finely chopped onion
  • 3-4 tablespoons of thick cream
  • blue cheese
  • 2 teaspoons of black garlic paste
  • salt and pepper to taste


  • olive oil: 1 tablespoon
  • mustard (sweet & spicy): 1 tablespoon
  • mayonaisse :1 tablespoon
  • parmesan: 1 tablespoon
  • black garlic: 1 teaspoon
  • fresh parsley: 2 tablespoons (chopped)
  • pinch of salt & pepper
  • pinch of sweet paprika
  • anise star: 1 wing (crushed)



Place meat and all other “burger meat” ingredients in a large bowl. Mix thoroughly with your hands to obtain a homogenous mass. Form 8 round patties of equal size. Heat the oil on a pan (use grill pan if possible). Put the burgers in the frying pan and knead them gently with a kitchen spatula to the desired thickness. Fry over high heat for a few minutes, turning occasionally.


Cut two onions into slices. Heat the olive oil in a small skillet. Fry the onion until it is translucent. Add about 50 ml of balsamic vinegar, reduce it and then reduce the heat. Add two teaspoons of honey, a little salt and pepper, stirring constantly. Make sure to add more vinegar when you see it evaporates to avoid burning the onion. Cook over low heat for approx. 30 mins, stirring constantly. If necessary, add vinegar from time to time. You can also add a little honey depending on your taste. When ready, onions should be soft and “mushy” in consistency.


Melt butter in a small frying pan or pot. Add finely chopped onion and fry until translucent. Reduce the heat. Add 2 teaspoons of black garlic paste. Stir for a while. Add 3 tablespoons of sour cream and stir for a while with butter, garlic and onion. Add the crushed blue cheese – start with about 50 grams. Stir thoroughly until a homogeneous consistency is obtained. Season with salt and pepper then taste. You can add more cheese to make the sauce more intense.

IMPORTANT NOTE – all the aforementioned elements should be served warm so make sure to plan and prepare them in the right sequence. It’s best to start by preparing the meat in a bowl and then caramelizing the onions. When the onion is almost ready, start frying the meat. After taking the burgers off the fire, let them rest for a while preparing the sauce. The sauce must be served immediately after it is removed from the heat. Otherwise it will start to thicken.


Cut the rolls in half and bake for a while in a pan or heat up in the oven. After taking them out on plates, add meat and topping in the following order: lettuce, meat, sauce, a pinch of chives, caramelized onion, pickled cucumber, bun top. Best served with oven-baked sweet potato fries sprinkled with coarse salt.

PLN Polish złoty
EUR Euro