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a burger packed with the punch of black garlic, enhancing the meat with a smoky but sweet flavour.

serves - 2 people         difficulty - easy        prep time - 45 mins

Black Garlic Illustration 2-01.png



  • 300g Potatoes

  • Vegetable oil

  • Salt and pepper

  • 300g British Beef Mince

  • 6 cloves Original Black Garlic – chopped

  • 2 Brioche Rolls


Preheat the oven to 220C/200Cfan/Gas7. Cut the potatoes lengthways into wedges (skins on). Add them to an oven-proof tray, drizzle with 1-2 tbsp vegetable oil - season generously with salt and put them in the oven for 30 min or until crisp.

Chop the black garlic as finely as you can (it will be squidgy!). Combine the beef mince and black garlic in a bowl and season generously with salt and pepper.

Tip: You want the black garlic to be evenly distributed throughout the mince.


Massage the mince with clean hands for a minute (this helps the burgers hold their shape whilst cooking). Divide and shape the mince into 2 patties (make them slightly larger than the width of the brioche rolls as they shrink when they cook). 

Fry the patties until they are brown on both sides. Heat the brioche rolls and build your burger. 



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