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Garlic #2 – Bacon Wrapped Roasted Garlic Cheeseburger

Our adventure down the Volcanic Garlic Braid brings us yet again to a Roasted Garlic recipe, but this time we’re using it in another manner.

This creation came to me one night when attempting to make a bacon cheeseburger, but the bacon kept sliding off of the burger when you take a bite. See, I have the teeniest tinyest overbite, and this causes issues with sandwiches constantly. No matter what I do, when I take a bite, if there are layers to the sandwich at a minimum one layer slides out from inside the bread and slips all over and I have to smash it back into the bread. No matter what image you have of this, I am certain you all think I’m a buck toothed freak with food all over my plate…and when the sandwich or burger slides out, that’s exactly how I feel.

So I knew there was a way to make a burger with layers and layers of flavor without layers and layers of things that slide out when I take a bite.

Then my husband painted this….seriously, he painted this….he’s amazing.


Now for those of you who love the movie Pulp Fiction, you love this scene where Samuel L Jackson tells the poor soul he’s about to shoot to smithereens, “Mmmm, that is a tasty burger Brett.”

But look at that burger, it looks great! No slipping, no sliding, just yummy and tasty.

So Fathers Day comes along and I am on a quest to make my husband one of the best burgers he’s ever had…and I created this.

Roasted Garlic Bacon Cheeseburger

This recipe requires Roasted Garlic to be added to the meat mixture, which can be found by clicking on the recipe here. Plan for an hour to make the roasted garlic, so if you want to be super nice to your husband, cooking roasted garlic takes about the same amount of time as it takes me to mow the lawn. So go mow the lawn, he’ll thank you for it.

This recipe makes 4 delicious burgers.

1 Head of Roasted Garlic
1 pound of ground beef or ground sirloin if you’re fancy
1 handful of shredded mozzarella cheese (or cheddar if you prefer)
1 egg
1 TBSP (or about 3-4 hearty shakes) of Worcestershire sauce
Salt and pepper to taste
8 slices of thick cut bacon
4 hamburger buns

1. Make the Roasted Garlic, you can find the recipe here.


2. After the Garlic has cooled just enough for you to work with it, squeeze the garlic cloves out into a large bowl.

3. In the bowl add the ground beef or sirloin, shredded cheese, egg, salt, pepper and Worcestershire sauce.

4. Turn the grill onto high and mix the ground beef mixture with your hands. Yes they will get a little messy, but it’s oh so worth it.

5. Make 4 evenly sized burger patties.

Here’s the trick I’ve learned. Make them wider than you think you should, they shrink up a bit on the grill, and there’s nothing worse than having a delicious burger on too big of a bun. Too much bun, not enough burger. Also, put a thumb print right in the middle of it, just enough to make a divot. When you cook up the burgers, the plump up in the middle, so this helps keep it from poofing up into a little ball.

6. Now the fun part, take the raw bacon and criss cross it around the burger with the ends all meeting up on one side of the burger.


But Dani, aren’t you supposed to cook the bacon first? No…trust me…raw bacon my friends. You gotta trust me on this, it will be ok. You will notice that one burger has one bacon piece and one without any. This is because I ran out of bacon, it was a sad day, but we made it work.

7. Place the burgers on the grill with the side down on the grill where the bacon ends meet. I’m having a hard time describing it, but look at the pictures below, you’ll see what I mean.



This helps seal the bacon onto the burger and melts the goodness in.

8. After 5 minutes turn the burgers 1/4 turn to get the criss cross grill marks. Be careful when you do this not to pull the bacon off.

9. After 5 minutes flip the burgers over…get ready to eat, seriously your mouth will start watering.


10. After 5 more minutes turn it a 1/4 turn again to get the cool criss cross grill marks. Again, be careful of the bacon so it doesn’t get pulled off. Now is the time to toast your buns if you like that kind of thing (hehe).

11. After 5 minutes, pull them off the grill and serve.



The total cooking time is 20 minutes which is plenty of time for you to get yourself and your guests a beer and toast up some frozen fries in the meantime.


I added a slice of tomato on mine, but was very careful to not allow it to slide out.

I tell you what, your guests will say “mmmm that is a tasty burger.” and hopefully they don’t call you Brett (unless that’s your name) or shoot you in the chest after they eat your food.

I hope you all enjoy!


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