This Garlic Addition Makes Your Burgers Taste Like A Steakhouse's - Tasting Table

Burgers can be upgraded by using steakhouse-style garlic confit on the bun. Confit is a French method of slow cooking and preserving food in fat, producing a flavor and texture similar to roasted garlic. Garlic confit can be made with only garlic and oil or fat. Peeled cloves are simmered gently, then cooked at very low heat until tender and tan. The confit can be used right away or refrigerated in a sealed container while submerged in chilled fat or oil for 1 to 2 weeks. To apply it, mash a few cloves onto the bottom bun slice, leaving the top slice for other condiments, while considering how the chosen fat or oil affects overall flavor.

"Confit is a method of slow cooking and then preserving food in some form of fat with deep historical roots in French cuisine. In taste and texture, it is similar to roasted garlic (though confit is easier to make) - more subtle than raw garlic, yet intensely savory, with a creamy consistency that makes it perfect for spreading on bread like butter."

"Making garlic confit isn't complicated, and can involve no more than two ingredients - the garlic itself, plus a medium of some kind of oil or fat. After peeling and trimming a few heads of garlic broken down into individual cloves, place them in a pot and cover with your preferred oil or fat. Bring to a slight simmer over a medium heat, then reduce to such a low heat that any bubbling is barely perceptible. The time frame varies, but once the garlic is tender and tan in color, your confit is ready."

"It can be used immediately or refrigerated in a sealed container while still immersed in the chilled fat or oil for 1 to 2 weeks. To use garlic confit on a burger, take a few of the cloves and gently mash them onto the bottom slice of your burger bun, leaving the upper slice for any other condiments you want to add."

"When deciding what kind of fat or oil to use, think about the flavors you want the garlic to be imbued with. High-quality extra virgin olive oil goes well with garlic in this or almost any context, but to achieve maxima"

Read at Tasting Table